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Restaurant Style Chinese Orange Chicken With

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Ingredients

Adjust Servings:
1 cup orange juice fresh squeezed or simply orange brand
3/8 cup brown sugar
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon freshly grated orange zest use the zest from 1 large orange. do not use dried zest.
2 lbs boneless skinless chicken breasts cut into bite-sized pieces
2 egg whites you can use 1 whole egg but the batter won't be as light

Nutritional information

389.4
Calories
58 g
Calories From Fat
6.5 g
Total Fat
1.2 g
Saturated Fat
96.8 mg
Cholesterol
693.5 mg
Sodium
44.5 g
Carbs
1.8 g
Dietary Fiber
18.2 g
Sugars
36.2 g
Protein
284 g
Serving Size

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Restaurant Style Chinese Orange Chicken With

Features:
    Cuisine:

    I like to serve over steamed brown rice.

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Restaurant Style Chinese Orange Chicken With Spring Peas, I like to serve over steamed brown rice., Absolutely fabulous! We enjoyed this so much! What else can I say that hasn’t been said? This was simply scrumptious. We were blown away at how tender, juicy, each piece was wrapped in a velvety sauce that clings to each bite. It was terrific. The fresh ginger, orange juice, fresh zest collided with the red pepper flakes and the green onions. The peas are such a unique addition as well. Definitely company grade. Our family members devoured it and wanted there to be more. I had to grab the last plate to photo or it would be gone! I served it with white sticky rice and Asian salad. Made as written except for an extra quarter cup of peas. Sheer perfection! Thanks for posting swissms! Loved it! This is a keeper for sure. Enjoy! ChefDLH


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    Steps

    1
    Done

    Orange Sauce:

    2
    Done

    in Small Bowl, Combine Orange Juice, Brown Sugar, Soy Sauce, Rice Wine, Cornstarch and Orange Zest. Set Aside.

    3
    Done

    Chicken:

    4
    Done

    in a Small Bowl, Whisk Together the Egg Whites and Water. Stir in Chicken Pieces.

    5
    Done

    in a Pie Plate, Stir Together Cornstarch, Flour, Salt and Pepper With a Fork or Clean Whisk.

    6
    Done

    Taking a Few Pieces of Chicken at a Time, Dip Chicken Into the Flour Mixture.

    7
    Done

    in a Large Skillet, Add Vegetable Oil to Cover Pan to a 1/2-Inch Depth. Heat Skillet Over Medium to Medium-High Heat. Brown Chicken, a Few Pieces at a Time. Remove Chicken and Allow to Drain on Paper-Towel Lined Plate or Rack. Continue Until All Chicken Is Browned. Note: You May Need to Adjust Heat Up or Down to Maintain Oil Temperature as You Cook. Set Aside.

    8
    Done

    Stir-Fry:

    9
    Done

    in a Separate Skillet or Wok, Heat 1-2 Tablespoons Oil Over Medium-High Heat. Add Garlic and Ginger and Stir Until Fragrant Just a Few Seconds. Stir in Green Onions, Red Pepper Flakes, and Peas.

    10
    Done

    Add Orange Sauce and Stir Until Thickened.

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    Elijah Nguyen

    Culinary artist showcasing his creative and innovative approach to cooking.

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