Orange Chicken
Orange Chicken
Ingredients
For the Orange Chicken
- 2.5 lbs chicken breast
- 40 g corn starch, for chicken
- as needed salt
- as needed pepper
- as needed paprika
For the Orange Sauce
- 30 g honey
- 275 g light orange juice
- 50 g soy sauce
- 14 g minced garlic
- as needed ginger
- 20 g corn starch, for sauce
For Serving
- 4 cups cooked rice, cooked with bone broth
Instructions
- 1
Cube the 2.5 lbs chicken breast into approximately 1.5-2 inch pieces. Season the cubed chicken generously with salt, pepper, and paprika. Add 40 grams of corn starch to the seasoned chicken and mix thoroughly by hand until all pieces are evenly coated.
⏱️ 10 min
- 2
Heat a large pan over medium-high heat. Place the coated chicken into the hot pan in a single layer, working in batches if necessary to avoid overcrowding. Pan fry the chicken for 4-5 minutes on each side, or until golden brown and cooked through.
⏱️ 15 min
- 3
While the chicken is cooking, prepare the sauce. In a blender, combine 275 grams of light orange juice, 50 grams of soy sauce, 30 grams of honey, 14 grams of minced garlic, a pinch of ginger, and 20 grams of corn starch. Blend all ingredients until the sauce is smooth and well combined.
⏱️ 5 min
- 4
Once the chicken is cooked, remove it from the pan and set aside. Pour the blended sauce into the same pan (no need to clean it). Bring the sauce to a simmer over low heat, stirring occasionally, until it thickens to your desired consistency.
⏱️ 5 min
- 5
Return the cooked chicken to the pan with the thickened sauce. Toss the chicken gently until it is fully coated in the orange sauce.
⏱️ 2 min
- 6
Divide the cooked orange chicken evenly among 4 bowls. Add 1 cup of cooked rice (prepared with bone broth) to each bowl. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Chicken
For the Orange Chicken
- 2.5 lbs chicken breast
- 40 g corn starch, for chicken
- as needed salt
- as needed pepper
- as needed paprika
For the Orange Sauce
- 30 g honey
- 275 g light orange juice
- 50 g soy sauce
- 14 g minced garlic
- as needed ginger
- 20 g corn starch, for sauce
For Serving
- 4 cups cooked rice, cooked with bone broth
Instructions
- 1
Cube the 2.5 lbs chicken breast into approximately 1.5-2 inch pieces. Season the cubed chicken generously with salt, pepper, and paprika. Add 40 grams of corn starch to the seasoned chicken and mix thoroughly by hand until all pieces are evenly coated.
⏱️ 10 min - 2
Heat a large pan over medium-high heat. Place the coated chicken into the hot pan in a single layer, working in batches if necessary to avoid overcrowding. Pan fry the chicken for 4-5 minutes on each side, or until golden brown and cooked through.
⏱️ 15 min - 3
While the chicken is cooking, prepare the sauce. In a blender, combine 275 grams of light orange juice, 50 grams of soy sauce, 30 grams of honey, 14 grams of minced garlic, a pinch of ginger, and 20 grams of corn starch. Blend all ingredients until the sauce is smooth and well combined.
⏱️ 5 min - 4
Once the chicken is cooked, remove it from the pan and set aside. Pour the blended sauce into the same pan (no need to clean it). Bring the sauce to a simmer over low heat, stirring occasionally, until it thickens to your desired consistency.
⏱️ 5 min - 5
Return the cooked chicken to the pan with the thickened sauce. Toss the chicken gently until it is fully coated in the orange sauce.
⏱️ 2 min - 6
Divide the cooked orange chicken evenly among 4 bowls. Add 1 cup of cooked rice (prepared with bone broth) to each bowl. Serve immediately and enjoy!
⏱️ 3 min