Orange Chicken
I love Chinese food particularly orange chicken. Most of this recipe comes from Ree Drummond (Pioneer Woman). We love her cooking. I added vegetables and increased the sauce. The sauce is the star in this recipe. As with most Chinese food recipes you can change up the vegetables to your liking.
Orange Chicken
I love Chinese food particularly orange chicken. Most of this recipe comes from Ree Drummond (Pioneer Woman). We love her cooking. I added vegetables and increased the sauce. The sauce is the star in this recipe. As with most Chinese food recipes you can change up the vegetables to your liking.
Cooking Instructions
- 1
In a large bowl whisk corn starch into the egg whites until frothy. Add cut up chicken to the bowl and mix so chicken pieces are all coated. Let sit 10 minutes.
- 2
In a medium pan add sauce ingredients; orange juice, soy sauce, brown sugar, vinegar, sesame oil, red pepper flakes, ginger and garlic. Bring to a boil for 5 minutes while whisking. Turn off heat and set aside still in pan.
- 3
Fry chicken pieces in oil at 350 F for 1 minutes. I used a small fryer but you can use a pan with oil in it. You will need to fry in batches. Remove chicken to a rack.
- 4
Refry the chicken for 1 minute. I put all the chicken in the fryer. Remove chicken to a rack.. Check the temperature of the larger chicken pieces. Should be at least 165F.
- 5
Sauté onions, pepper and mushrooms in a pan with olive oil and butter. Season with salt and black pepper. Cook until vegetables are softened. Turn off heat.
- 6
Add the corn starch/water mixture to the pan with the sauce. Heat sauce while whisking. When sauce reaches the desired consistency (you want it to stick to the chicken) turn off heat.
- 7
Combine chicken, vegetables and the sauce and mix to coat everything.
- 8
Plate with a side of rice. Garnish with green onions and cherry tomatoes to give the plate some added color. Enjoy!
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