Orange Chicken
I love takeout Chinese, but making it at home gives me control of the ingredients.
For the chicken, I simply mix equal parts flour and cornstarch, seasoned with salt, pepper, and onion powder in a plastic bag. I cut chicken breasts into chunks and mix it with a beaten egg. Then I shake the chicken in the flour blend and pan fry in a little bit of oil or air fry. If you want a shortcut, you can use frozen chicken bites – my personal favorite are the copycat Chick-fil-a nuggets from Sam’s.
No matter what you use for chicken, it’s really all about the sauce. It comes together in minutes and is super delicious!
Orange Chicken Sauce
Ingredients
- 1 Cup Orange juice, no pulp
- 1/4 Cup Sugar or Sugar Substitute
- 2 Tbsp Rice Vinegar
- 2 Tbsp Soy Sauce
- 1/2 Tsp Ginger
- 1 Clove Garlic, minced
- Crushed Red pepper to taste
- Zest from 1 orange
- 1 Tbsp Corn Starch
Instructions
- Mix all ingredients except corn starch in a small saucepan.
- Heat until boiling then reduce heat.
- Cook for 10-15 minutes or until the sauce has reduced. Whisk in cornstarch to thicken.
- Pour over cooked chicken.
Notes
– I always used Swerve Brown Sugar replacement for this dish. You can use either brown or white sugar (or sugar substitute) but brown sugar will make the sauce a little more brown than orange.