Orange Chicken is a Chinese take-out classic, but it isn’t exactly the healthiest for you. This Orange Chicken recipe takes the comfort food classic and makes it a little healthier by ditching the fryer and infusing more flavor into the sauce.
1large navel orangezested (about 1 Tablespoon of zest)
1/2cupdark brown sugar
2large cloves garlicminced
1Tablespoongrated fresh ginger
2poundsboneless chicken breastscut into 1-inch cubes
In a large measuring cup whisk together the chicken broth, orange juice, orange zest, rice vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne until the sugar is dissolved. Pour ¾ cup of the sauce into a gallon-sized Ziploc bag. Add the chicken, seal the bag, and shake to cover the chicken in the sauce. Refrigerate at least 1 hour and up to overnight. Cover the remaining sauce with plastic wrap and refrigerate until you’re ready to cook the chicken.
In a large saucepan over medium-high heat bring the orange sauce to a boil. Once boiling, combine the cornstarch and water together in a small bowl and then whisk it vigorously into the orange sauce. Reduce the heat to low boil and cook, stirring often, until the sauce has thickened, about 3-5 minutes.
While the sauce is cooking heat the peanut oil in a large skillet over medium-high heat. Once the oil is shimmering, add the marinated chicken and cook, stirring often, until the chicken is browned and thoroughly cooked about 5-6 minutes. Remove the chicken from the heat and stir in the orange sauce until the chicken is evenly coated. Serve over white rice or alongside fried rice.