Orange Chicken

Name: Orange Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 80 min
Yield: 4
Ingredients: 2 boneless and skinless chicken breasts, chopped into cubes; 1 tablespoon table salt; 1 teaspoon ground or minced garlic; 1 large egg, whisked; 1/4 cup cornstarch; 1/4 cup all-purpose flour; 1 teaspoon ground basil; 1 teaspoon ground parsley; 1 cup oil to fry chicken; 2 tablespoons oil; 2 bell peppers, seeds removed; 2 large carrots, peeled and sliced into sticks; 1/2 cup freshly-squeezed orange juice; 1 tablespoon apple cider vinegar; 2 tablespoons soy sauce; 1 teaspoon table salt; 1 teaspoon cayenne pepper; 1 teaspoon garlic flakes; 1 teaspoon ground ginger; 1/2 cup brown sugar; 1/4 cup water; 2 tablespoons cornstarch

by The Foody Bean

4 Servings

1 hr 20 min

This orange chicken stirfry is so delicious and crunchy with bits of carrots and bell peppers. You can even add more crunchy vegetables. It is such a great takeout inspiration. The chicken sounds like work but it's really easy! You can serve this over noodles or rice. I really love this dinner since it works great with leftover sides.

This recipe consists of crispy chicken tossed in an orange sauce mixed with vegetables. It is so crunchy and rich with flavor. The sauce isn't too sweet so this is highly savory just in case you were wondering.

This orange chicken pairs best with rice actually. I love noodles better so I boiled instant noodles and tossed it in the sauce. So if you have tons of leftover noodles or rice this a good way to revamp it. This is best garnished with sesame seeds for a nice touch.

This is also a leftover friendly recipe. So it tastes good for up to 3 days.

Orange Chicken

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Recipe details

Yield 4 Servings
Time spent: Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min

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Ingredients

Chicken

2 boneless and skinless chicken breasts, chopped into cubes
1 tablespoon table salt
1 teaspoon ground or minced garlic
1 large egg, whisked
1/4 cup cornstarch
1/4 cup all-purpose flour
1 teaspoon ground basil
1 teaspoon ground parsley
1 cup oil to fry chicken

Orange sauce

2 tablespoons oil
2 bell peppers, seeds removed
2 large carrots, peeled and sliced into sticks
1/2 cup freshly-squeezed orange juice
1 tablespoon apple cider vinegar
2 tablespoons soy sauce
1 teaspoon table salt
1 teaspoon cayenne pepper
1 teaspoon garlic flakes
1 teaspoon ground ginger
1/2 cup brown sugar
1/4 cup water
2 tablespoons cornstarch

Instructions

Chicken

Heat the oil in a frying pan (that's about 10 inch at least) until 350F/175C.
Mix the chicken with the salt and garlic.
Place the whisked egg in one bowl, then the cornstarch, flour, basil and parsley in another bowl.
Dip the chicken into the egg bowl, then the flour bowl. Shake off the excess coating and place the coated chicken on a plate.
Fry the chicken in batches in the heated oil for about 4 minutes on both sides until browned. Let it cool on a wire rack.

Orange Sauce

Fry the carrots and bell peppers in a saucepan with oil on medium heat until softened.
Whisk the remaining orange sauce ingredients into the same saucepan. Let it cook for 20 minutes on medium heat. It shouldn't be too watery.
Add in the fried chicken and let it simmer for 5 minutes.
Turn off the heat and toss with cooked noodles of choice. You can also serve this over boiled rice or fried rice.
Garnish with sesame seeds.

Comments

Mar50345058 on Jun 19, 2023

I think there’s a step missing between #3 & #4.

1 Reply
- The Foody Bean on Jun 20, 2023
  
  Hey! The recipe has been updated 😊
  
  1

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