Orange Chicken
Orange Chicken
Ingredients
For the Orange Sauce
- 1/2 cup granulated sugar
- 1/4 cup rice vinegar
- 1 tablespoon Sriracha, or to taste
- 1/2 cup freshly squeezed orange juice, strained
- 1/4 cup chicken stock
For the Aromatics
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 green onions, white and light green parts, chopped
For the Chicken
- 2 tablespoons cooking oil
- 1 1/2 pounds pre-cooked chicken pieces, bite-sized, breaded and fried
For the Cornstarch Slurry
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Serving
- 2 cups green vegetables, blanched, such as broccoli florets or green beans
Instructions
- 1
Prepare the Orange Sauce: In a medium bowl or liquid measuring cup, combine the granulated sugar, rice vinegar, Sriracha, strained freshly squeezed orange juice, and chicken stock. Whisk thoroughly until the sugar is dissolved and all ingredients are well mixed. Set aside.
⏱️ 5 min
- 2
Prepare the Aromatics: Finely mince the fresh ginger and garlic. Chop the white and light green parts of the green onions, reserving the dark green tops for garnish if desired.
⏱️ 5 min
- 3
Sauté Aromatics: Heat the cooking oil in a large skillet (a cast iron skillet works well) over medium heat. Add the minced ginger, garlic, and chopped green onion whites to the hot oil. Sauté for 1 to 2 minutes, stirring frequently, until fragrant.
⏱️ 2 min
- 4
Thicken the Sauce: Pour the prepared orange sauce mixture into the skillet with the sautéed aromatics. Bring the sauce to a gentle simmer. While the sauce is heating, prepare the cornstarch slurry by whisking together the cornstarch and cold water in a small bowl until smooth. Once the sauce is simmering, slowly pour the cornstarch slurry into the skillet, whisking continuously, until the sauce thickens to a glossy consistency.
⏱️ 5 min
- 5
Combine with Chicken: Add the pre-cooked chicken pieces to the thickened sauce in the pan.
⏱️ 1 min
- 6
Coat and Serve: Toss the chicken vigorously until all pieces are evenly coated with the orange sauce. Cook for another 1-2 minutes to ensure the chicken is heated through. Serve hot, optionally garnished with reserved green onion tops, alongside blanched green vegetables.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Chicken
Ingredients
For the Orange Sauce
- 1/2 cup granulated sugar
- 1/4 cup rice vinegar
- 1 tablespoon Sriracha, or to taste
- 1/2 cup freshly squeezed orange juice, strained
- 1/4 cup chicken stock
For the Aromatics
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 green onions, white and light green parts, chopped
For the Chicken
- 2 tablespoons cooking oil
- 1 1/2 pounds pre-cooked chicken pieces, bite-sized, breaded and fried
For the Cornstarch Slurry
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Serving
- 2 cups green vegetables, blanched, such as broccoli florets or green beans
Instructions
- 1
Prepare the Orange Sauce: In a medium bowl or liquid measuring cup, combine the granulated sugar, rice vinegar, Sriracha, strained freshly squeezed orange juice, and chicken stock. Whisk thoroughly until the sugar is dissolved and all ingredients are well mixed. Set aside.
⏱️ 5 min - 2
Prepare the Aromatics: Finely mince the fresh ginger and garlic. Chop the white and light green parts of the green onions, reserving the dark green tops for garnish if desired.
⏱️ 5 min - 3
Sauté Aromatics: Heat the cooking oil in a large skillet (a cast iron skillet works well) over medium heat. Add the minced ginger, garlic, and chopped green onion whites to the hot oil. Sauté for 1 to 2 minutes, stirring frequently, until fragrant.
⏱️ 2 min - 4
Thicken the Sauce: Pour the prepared orange sauce mixture into the skillet with the sautéed aromatics. Bring the sauce to a gentle simmer. While the sauce is heating, prepare the cornstarch slurry by whisking together the cornstarch and cold water in a small bowl until smooth. Once the sauce is simmering, slowly pour the cornstarch slurry into the skillet, whisking continuously, until the sauce thickens to a glossy consistency.
⏱️ 5 min - 5
Combine with Chicken: Add the pre-cooked chicken pieces to the thickened sauce in the pan.
⏱️ 1 min - 6
Coat and Serve: Toss the chicken vigorously until all pieces are evenly coated with the orange sauce. Cook for another 1-2 minutes to ensure the chicken is heated through. Serve hot, optionally garnished with reserved green onion tops, alongside blanched green vegetables.
⏱️ 2 min