P.F. Chang's Orange Peel Chicken (Copycat)
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
485 kcal
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Course
Main Course
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Cuisine
Chinese
P.F. Chang's Orange Peel Chicken (Copycat)
Description
The dish starts with cubed chicken breasts dusted with cornstarch and cooked in oil until browned. A sauce is prepared with tomato sauce, water, granulated and brown sugars, Sriracha, soy sauce, minced garlic, and sliced green onions, which is boiled then simmered until thickened. The cooked chicken is returned to the sauce, and the dish is finished with orange zest and julienned orange peel to impart a fresh citrus aroma and flavor.
Serving this chicken with brown rice and roasted carrots creates a balanced meal with sweet, spicy, and savory notes harmonizing well. The method provides crisp edges on the chicken from cornstarch coating and a sticky, flavorful sauce.
The recipe adapts a known restaurant flavor with accessible ingredients and straightforward techniques, allowing replication of the characteristic sweet-spicy orange chicken experience at home.
Ingredients
- 2 lb chicken breast , cut into 1-inch pieces
- 1/4 cup cornstarch
- 1 tablespoon vegetable oil
- 4 tablespoons garlic minced
- 4 green onions , sliced
- 1 cup tomato sauce
- 1/2 cup water
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon Sriracha sauce
- 1 tablespoon soy sauce
- 2 tablespoons canola oil
- orange peel half zested and half julienned, from 1 orange
- brown rice Perfect brand
Instructions
- Cut the chicken into 1 inch chunks. Put in a bowl and coat with cornstarch.
- Add two tablespoons of oil to your wok.
- Heat oil on medium high and add the chicken.
- Cook until browned on both sides.
- Remove chicken from pan. If you have about a tablespoon of oil in the pan go ahead and use it without wiping your pan clean. If not, add a tablespoon of oil, minced garlic and green onions and let cook for about 1 minute, but don't let your garlic burn.
- Add tomato sauce, water, sugar, Sriracha and soy sauce.
- Bring to a boil and then simmer for about 5 minutes or until the sauce thickens.
- Remove from heat and set aside.
- Add the chicken back into the pan with the sauce.
- Top with the orange zest and orange strips and mix until all coated, letting it cook for another 20-30 seconds for the chicken to heat back up.
- Serve with Perfect Brown Rice, Every Time and some Roasted Garlic and Ginger Carrots.
Notes
- The recipe is adapted from Recipe Secrets and yields a meal well suited to serving with brown rice and vegetable sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 32g | 11% |
| Protein | 50g | 100% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 145mg | 48% |
| Sodium | 928mg | 39% |
| Potassium | 1116mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 14.2mg | 16% |
| Calcium | 47mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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