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Orange Chicken

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Ingredients

Adjust Servings:
1 lb boneless skinless chicken thighs trimmed and cut into 1 1/2 inch pieces
3/4 cup low sodium chicken broth
3/4 cup orange juice fresh squeezed
1 1/2 teaspoons orange zest grated
8 slices orange peel
6 tablespoons distilled white vinegar
1/2 cup dark brown sugar firmly packed
1/4 cup low sodium soy sauce
1 tablespoon garlic minced
1 tablespoon fresh ginger grated

Nutritional information

428.2
Calories
44g
Calories From Fat
5g
Total Fat
1.2 g
Saturated Fat
94.4mg
Cholesterol
1013.8mg
Sodium
66.1g
Carbs
0.8g
Dietary Fiber
31g
Sugars
27.4g
Protein
424g
Serving Size (g)
4
Serving Size

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Orange Chicken

Features:
    Cuisine:

    a great recipie

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Orange Chicken, Based on the orange chicken served at our local Chinese restaurant, this is a sweet and spicy dish. We have made it lower fat by using an oven-frying technique to prepare the chicken., a great recipie, I came across this looking for a main course which could make use of the bowl of egg whites I had in my fridge, left over from making Hollandaise Sauce, and, this coming from someone who doesn’t like Chinese food.. I thought it was great! I added spring onion and mushrooms to the sauce, to give it a bit more substance, and it came out really well. Me and my sister enjoyed it, but it was a little too spicy for my 6 year old nephew. Will definitely try this again, next time I have left over egg whites, and I might give it just a little less time in the oven. Cheers for a good recipe. 🙂


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    Steps

    1
    Done

    Place Chicken in 1-Gallon Zipper-Lock Bag; Set Aside.

    2
    Done

    Combine Chicken Broth, Orange Juice, Grated Zest, Vinegar, Soy Sauce, Sugar, Garlic, Ginger, and Cayenne in Large Saucepan (with at Least 3-Quart Capacity); Whisk Until Sugar Is Fully Dissolved.

    3
    Done

    Measure Out 3/4 Cup Mixture and Pour Into Bag With Chicken; Press Out as Much Air as Possible and Seal Bag, Making Sure That All Pieces Are Coated With Marinade. Refrigerate 30 to 60 Minutes, but No Longer.

    4
    Done

    Bring Remaining Mixture in Saucepan to Boil Over High Heat. in Small Bowl, Stir Together Cornstarch and Cold Water; Whisk Cornstarch Mixture Into Sauce. Simmer Sauce, Stirring Occasionally, Until Thick and Translucent, About 1 Minute. Off Heat, Stir in Orange Peel and Chiles (sauce Should Measure 1 1/2 Cups); Set Sauce Aside.

    5
    Done

    Place Egg Whites in Pie Plate; Using Fork, Beat Until Frothy. in Second Pie Plate, Whisk Cornstarch, Cayenne, and Baking Soda Until Combined. Drain Chicken in Colander or Large Mesh Strainer; Thoroughly Pat Chicken Dry With Paper Towels.

    6
    Done

    Preheat Oven to 400 Degrees.

    7
    Done

    Place Half of Chicken Pieces in Egg Whites and Turn to Coat; Transfer Pieces to Cornstarch Mixture and Coat Thoroughly. Place Dredged Chicken Pieces on Wire Rack Set Over Baking Sheet; Repeat With Remaining Chicken.

    8
    Done

    Arrange Chicken Pieces on Baking Sheet Lined With Non-Stick Foil. Spray With Cooking Oil Spray. Bake For 30-45 Minutes or Until Golden Brown and Cooked Through.

    9
    Done

    Reheat Sauce Over Medium Heat Until Simmering, About 2 Minutes. Add Chicken and Gently Toss Until Evenly Coated and Heated Through. Serve Immediately.

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