Continuing in my week long exploration of Chinese food I wanted something on the lighter side and this orange chicken seemed appropriate given all of the different varieties of oranges that have been available in grocery stores recently. This orange chicken has a fairly light lightly flavoured sauce that allows the star of the show, you guessed it, the oranges, to come through. Normally this dish would be made with chicken that has been battered and fried in oil until crispy but to keep it healthier I went with simple sauteed chicken which I tend to prefer anyways. Once again this chicken dish is all about the meat and it is commonly served with other vegetable dishes but you could easily toss in a few vegetables and stir fry them along the way. I have to say that the orange chicken was a really nice way to brighten up a cold and gloomy winter day!
Tender chicken in a light and tasty orange sauce that will remind you of warmer days.
Servings: makes 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 1/4 cup freshly-squeezed orange juice
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 teaspoons corn starch
- 1 tablespoon oil
- 1 pound chicken breast, cut into bite size pieces
- 1 tablespoon oil
- 5 dried red chilies, seeded and soaked in warm water
- 2 cloves garlic, chopped
- 1 inch ginger, grated
- 2 green onions, slices with whites and greens separated
- 1 tablespoon orange zest
- Mix the orange juice, broth, soy sauce, rice wine, sesame oil, rice vinegar, honey, white pepper and corn starch and set aside.
- Heat the oil in a pan over medium heat-high.
- Add the chicken and saute until cooked, about 4-6 minutes and set aside.
- Heat the oil in the pan, add the dried chilies, garlic, ginger and whites of the green onions and saute until fragrant, about a minute.
- Add the orange mixture, the chicken and the orange zest and cook until it thickens, a few minutes.
- Serve over steamed rice garnished with the greens of the green onions.
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