Restaurant Style Chinese Orange Chicken With Spring Peas
photo by CHEFDLH
- Ready In:
- 30mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
-
Orange Sauce
- 1 cup orange juice (fresh squeezed or Simply Orange brand)
- 3⁄8 cup brown sugar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon freshly grated orange zest (I use the zest from 1 large orange. Do not use dried zest.)
-
Chicken
- 2 lbs boneless skinless chicken breasts (cut into bite-sized pieces)
- 2 egg whites (you can use 1 whole egg but the batter won't be as light)
- 1 tablespoon water
- 3⁄4 cup cornstarch
- 3⁄8 cup flour
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon ground black pepper
- vegetable oil
-
Stir-fry
- 1 tablespoon vegetable oil
- 3 -4 garlic cloves, minced
- 1 teaspoon freshly minced ginger
- 1⁄4 cup chopped green onion
- 1⁄4 teaspoon red pepper flakes (or more if you like it hot)
- 1 cup frozen peas
directions
-
Orange Sauce:
- In small bowl, combine orange juice, brown sugar, soy sauce, rice wine, cornstarch and orange zest. Set aside.
-
Chicken:
- In a small bowl, whisk together the egg whites and water. Stir in chicken pieces.
- In a pie plate, stir together cornstarch, flour, salt and pepper with a fork or clean whisk.
- Taking a few pieces of chicken at a time, dip chicken into the flour mixture.
- In a large skillet, add vegetable oil to cover pan to a 1/2-inch depth. Heat skillet over medium to medium-high heat. Brown chicken, a few pieces at a time. Remove chicken and allow to drain on paper-towel lined plate or rack. Continue until all chicken is browned. (Note: You may need to adjust heat up or down to maintain oil temperature as you cook.) Set aside.
-
Stir-fry:
- In a separate skillet or wok, heat 1-2 tablespoons oil over medium-high heat. Add garlic and ginger and stir until fragrant (just a few seconds). Stir in green onions, red pepper flakes, and peas.
- Add orange sauce and stir until thickened.
- Stir in chicken and simmer until evenly coated and heated through.
- Serve over steamed rice.
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Reviews
-
OMG This was just excellent. All the flavors went so well together. My chicken turned out very crisp, which we loved. I also added a little more red pepper flakes, cut the salt to 1/4 tsp for personal preferences and cut the peas (which I used frozen peas) to about 1/4 cup and used 2 green onions. Thanks so much for sharing. Will make this again. Made for PRMR :)
-
The chicken breasts I had for this dish were huge so used 4 of them & made the recipe as given! I'm always on the lookout for great new ways to fix chicken since we eat a lot of it, & this one was absolutely outstanding, but then we do enjoy fruity tastes with many of our meats, so . . . Served it over brown rice & it was a major hit! Next time I'll share it with company! Many thanks for sharing it with us! [Tagged & made in Please Review My Recipe]
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RECIPE SUBMITTED BY
I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary.
I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :)
I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US.
My rating system:
5 stars - Excellent! Delicious! Could not be better...will make often.
4 stars - Very good! May tweak slightly.
3 stars - Good base recipe. Will need to tweak.
2 stars - Ok. Will keep looking.
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