Orange Chicken
Orange Chicken
Ingredients
For the Orange Chicken
- 2.5 lbs chicken breast, cubed
- 40 g corn starch, for the 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
- 20 g corn starch, for the sauce
For Serving
- 4 cups cooked rice, cooked with bone broth
Instructions
- 1
Cube the chicken breast into bite-sized pieces. Season the cubed chicken generously with salt, pepper, and paprika. Add 40g of corn starch to the seasoned chicken and mix thoroughly until all pieces are lightly coated.
⏱️ 5 min
- 2
Heat a large pan over medium-high heat. Add the coated chicken and pan-fry until done, approximately 4 to 5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
⏱️ 15 min
- 3
While the chicken is cooking, prepare the orange sauce. In a blender, combine 275g of light orange juice, 50g of soy sauce, 30g of honey, 14g of minced garlic, and 20g of corn starch. Blend until the mixture is smooth and well combined.
⏱️ 5 min
- 4
Pour the blended sauce into a clean pan. Heat the sauce over low heat, stirring continuously, until it begins to thicken to your desired consistency. This should take a few minutes.
⏱️ 5 min
- 5
Once the sauce has thickened, add the cooked chicken back into the pan. Stir gently to ensure all the chicken pieces are evenly coated with the orange sauce.
⏱️ 2 min
- 6
Divide the 4 cups of cooked rice (prepared with bone broth) evenly into 4 serving bowls, with 1 cup of rice per bowl. Spoon the orange chicken mixture over the rice in each bowl.
⏱️ 3 min
- 7
Serve immediately and enjoy your homemade orange chicken!
Kitchen Tools
Nutrition Facts (per serving)
Orange Chicken
For the Orange Chicken
- 2.5 lbs chicken breast, cubed
- 40 g corn starch, for the 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
- 20 g corn starch, for the sauce
For Serving
- 4 cups cooked rice, cooked with bone broth
Instructions
- 1
Cube the chicken breast into bite-sized pieces. Season the cubed chicken generously with salt, pepper, and paprika. Add 40g of corn starch to the seasoned chicken and mix thoroughly until all pieces are lightly coated.
⏱️ 5 min - 2
Heat a large pan over medium-high heat. Add the coated chicken and pan-fry until done, approximately 4 to 5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
⏱️ 15 min - 3
While the chicken is cooking, prepare the orange sauce. In a blender, combine 275g of light orange juice, 50g of soy sauce, 30g of honey, 14g of minced garlic, and 20g of corn starch. Blend until the mixture is smooth and well combined.
⏱️ 5 min - 4
Pour the blended sauce into a clean pan. Heat the sauce over low heat, stirring continuously, until it begins to thicken to your desired consistency. This should take a few minutes.
⏱️ 5 min - 5
Once the sauce has thickened, add the cooked chicken back into the pan. Stir gently to ensure all the chicken pieces are evenly coated with the orange sauce.
⏱️ 2 min - 6
Divide the 4 cups of cooked rice (prepared with bone broth) evenly into 4 serving bowls, with 1 cup of rice per bowl. Spoon the orange chicken mixture over the rice in each bowl.
⏱️ 3 min - 7
Serve immediately and enjoy your homemade orange chicken!