Simple Orange Chicken Recipe
This recipe focuses on pan-frying the chicken and then tossing it in a quick homemade orange sauce.
Yields: 2-3 serving
Prep time: 15 minutes
Cook time: 15-20 minutes
Ingredients:
For the Chicken:
1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1/2 cup cornstarch
1/4 teaspoon salt
1/8 teaspoon black peppe
2-3 tablespoons vegetable oil (for frying)
For the Orange Sauce:
1/2 cup orange juice (freshly squeezed is best)
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 teaspoon cornstarch (mixed with 1
tablespoon cold water to make a slurry)
Garnish (Optional)
Toasted sesame seeds
Sliced green onions (chives, as seen in the image, are also great!)
Instructions:
Prepare the Chicken: In a medium bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 3-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
Make the Orange Sauce: In a small saucepan, whisk together the orange juice, soy sauce, rice vinegar, brown sugar, ginger, and minced garlic. Bring to a simmer over medium heat.
Thicken the Sauce: Stir in the cornstarch slurry and continue to simmer, stirring constantly, until the sauce thickens to your desired consistency (it should coat the back of a spoon).
Combine and Serve: Add the cooked chicken back into the skillet with the sauce. Toss gently until all the chicken pieces are well coated.
Garnish: Transfer the orange chicken to a serving plate. Garnish with toasted sesame seeds and sliced green onions (or chives) if desired.
Enjoy! Serve hot, perhaps with steamed rice and a side of vegetables.
Tip for Cauliflower Version:
If using cauliflower, toss florets with cornstarch, salt, and pepper. You can either pan-fry them as above, or for a crispier result, roast them in a single layer on a baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway, until tender-crisp and slightly browned. Then toss with the prepared orange sauce.