Orange Chicken

Name: Orange Chicken
Total time: 1800 s
Yield: 2 people
Cuisine: American
Ingredients: 1 large boneless skinless chicken breast cut into small pieces; 4 egg whites; 2 Tbsp corn starch; 1 colored bell pepper cut in squares; 1 small onion cut in squares; 1-2 jalapeños cut into squares; 4-6 mushrooms quartered; 1 Tbsp olive oil and 1 Tbsp butter for cooking vegetables; Salt and pepper to taste; 1 cup fresh squeezed orange juice; 2 Tbsp seasoned rice vinegar; 2 Tbsp soy sauce; 2 Tbsp brown sugar; 1/2 tsp sesame oil; 1 Tbsp red pepper flakes; 1-2 garlic cloves minced; 2 Tbsp fresh ginger grated; 2 tsp corn starch dissolved in 2 tsp water; Green onions and cherry tomatoes for garnish

fenway @Fenway

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.

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Ingredients

30 minutes

2 people

1large boneless skinless chicken breast cut into small pieces
4egg whites
2 Tbspcorn starch
1colored bell pepper cut in squares
1small onion cut in squares
1-2jalapeños cut into squares
4-6mushrooms quartered
1 Tbspolive oil and 1 Tbsp butter for cooking vegetables
Salt and pepper to taste
for sauce
1 cupfresh squeezed orange juice
2 Tbspseasoned rice vinegar
2 Tbspsoy sauce
2 Tbspbrown sugar
1/2 tspsesame oil
1 Tbspred pepper flakes
1-2garlic cloves minced
2 Tbspfresh ginger grated
2 tspcorn starch dissolved in 2 tsp water
Green onions and cherry tomatoes for garnish

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Steps

30 minutes

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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Cooksnaps

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fenway @Fenway

on September 17, 2022 20:46

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.

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Orange Chicken

Orange Chicken

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