We love us some Asian food, and orange chicken is often asked for by my husband. We both are nearing 50, so we need to watch cholesterol. I just took away the fried part, but if you wanted to fry, you could dredge with some egg and flour/cornstarch and fry before you toss in the sauce. It’s great either way….just a tad bit healthier without frying.
What you’ll need:
- 3-4 chicken breasts
- Olive oil
- 1 cup of fresh squeezed orange juice
- 1/2 cup sugar
- 1/4 cup of rice wine vinegar
- 3T soy sauce, low sodium
- 1/2 tsp ground ginger
- Garlic powder 1/2 tsp to 1 tsp
- 1/2 tsp red pepper flakes
- 2 tsp sesame seed oil
- Orange zest from 2 oranges
- 1 T cornstarch + 3 T of orange juice or water
- Green onion or chives
Step by step:
Heat olive oil over medium high heat. Chop chicken into bite sized cubes. Salt and pepper the chicken and put in the heated olive oil. Sauté until the chicken has some color and turn the heat to medium, continue sautéing to cook the chicken through.
While your chicken is sautéing, juice your oranges, then add 1 cup of the orange juice to a saucepan followed by the orange zest, soy sauce, rice wine vinegar, sugar, red pepper, garlic, ginger and sesame oil. Heat that up to a simmer and then mix together 1 T of cornstarch and 3 T of orange juice separately into a slurry and pour into the simmering orange mixture. Simmer that until it thickens up. Turn heat off and set aside until the chicken is done. Once the chicken is done, pour the sauce over the chicken.
Let that simmer a little bit until it thickens up then serve over rice or with noodles topped with some green onion or chives.