This recipe is so yummy and smells divine while cooking on the stove. Now, if you’re looking for something that tastes exactly like the orange chicken you get from Panda Express, this isn’t your recipe. I actually think this chicken tastes better—I’d say this recipe is the adult palate version of Panda’s orange chicken. This recipe is also exceptionally delicious with my fried rice.
3/4 C low-sodium chicken broth 3/4 cup freshly squeezed orange juice
1 1/2 t finely grated orange zest
6 T white vinegar
1/4 C soy sauce
1/2 C dark brown sugar
3 cloves garlic, minced
1 T fresh ginger, grated
1/4 t cayenne pepper
1 1/2 pounds boneless chicken thighs or breasts, cut into bite-sized pieces
2 1/2 T corn starch
2 T cold water
8 small whole dried red chilies (optional)
8 thin strips orange peel
1 T peanut oil
Place the chicken in a 1-gallon zipper-lock bag; set aside. In a large bowl, whisk together the chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne until the sugar is fully dissolved. Measure out 3/4 cup of the mixture and pour into the bag with the chicken. Refrigerate 60 minutes.
While the chicken is marinating, in a large saucepan, bring the remaining orange juice mixture to a boil over high heat. In a small bowl, stir together the cornstarch and water until combined and add to the sauce. Reduce heat and simmer, stirring occasionally, until thick and translucent, about 2-3 minutes. Remove from heat and stir in the orange peel and chilies; set aside.
Heat peanut oil in a wok or large heavy skillet over medium-high heat. Sauté chicken until browned and cooked through; remove from heat and set aside. Reheat the sauce over medium heat until simmer, about 2 minutes. Add the chicken and gently toss until evenly coated and heated through. Serve over rice.
Yields: 4 servings
Source: Adapted from Sweet Pea’s Kitchen