Orange Chicken
Crispy chicken coated in a bright, tangy-sweet orange glaze with a perfect balance of citrus and savory depth. Customize the protein, grain base, and vegetable sides to create endless variations.
Ingredients
Method
In a small bowl, whisk together orange juice, soy sauce, rice vinegar, honey, minced garlic, minced ginger, and red pepper flakes. Set aside.
Pat the chicken (or chosen protein) dry with paper towels. Spread cornstarch in a shallow dish and season lightly with salt and white pepper. Dredge the protein pieces evenly in cornstarch, shaking off excess.
Heat vegetable oil in a wok or large skillet over medium-high heat. Working in batches to avoid crowding, cook the coated protein until golden and cooked through, 8–12 minutes depending on size. Transfer to a plate.
Reduce heat to medium. Pour the orange glaze into the same pan, stirring to deglaze. Simmer for 2–3 minutes until it thickens slightly, then return the cooked protein to the pan and toss to coat.
If using fresh vegetables, briefly stir-fry them in the same pan until tender-crisp, then toss with the chicken and sauce.
Divide the cooked grain base among serving bowls. Top with orange chicken and vegetables. Garnish with sliced green onion and sesame seeds. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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