Orange Chicken

Submitted by evelynathens

"This is a delicious recipe that needs to marinate overnight, but then comes together really quickly and deliciously."

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 cup fresh orange juice
• 2 tablespoons dry sherry
• 2 teaspoons soy sauce
• 1 teaspoon honey
• 1 clove garlic, minced
• 1 shallot, minced
• 4 boneless skinless chicken breasts
• 1⁄2 cup all-purpose flour
• 1 egg
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 medium orange, sliced

directions

1. Combine orange juice, sherry, soy sauce, honey, garlic and shallot in a shallow glass dish.
2. Add chicken and turn to coat.
3. Refrigerate overnight, turning once.
4. Place flour in shallow dish.
5. Beat egg in another shallow dish.
6. Remove chicken, reserving marinade.
7. Dip chicken in flour, then in egg, then in flour again.
8. Melt butter with oil in large skillet over medium heat.
9. Add chicken and cook until browned and tender, 3-5 minutes per side.
10. Remove chicken and keep warm.
11. Add reserved marinade to skillet, scraping up any browned bits.
12. Continue cooking until sauce thickens, about 5 minutes.
13. Arrange chicken on platter and pour sauce over.
14. Garnish with orange slices.
15. Serve with steamed rice and asparagus.

Reviews

[moxie]

This was a wonderful dish, Evelyn. I did add the zest of one orange to the marinade, which I think intensifies the flavor. The sauce is really savory, which I loved, since so many orange chicken recipes seem cloyingly sweet to me. Thank you for sharing this recipe.

 

[Lightly Toasted]

This was excellent. I cut the chicken up into bite size pieces, and we're not big on breading, so I added about 1/2 cup of flour and just tossed the chicken cubes to coat, and then followed the directions. I also added a little cornstarch to the marinade to make the sauce thicker. (knew that's what my kids would want)

 

[KitchenManiac]

Absolutely loved this recipe, so easy to prepare, and so DELISH! Followed the recipe to the T except I used canola oil instead of vegetable oil. This will be a regular dish from now onwards. Thank you

 

[Nessie in New York]

I made this as written and it was a very nice meal. I did think the sauce was a bit on the thin side and the chicken needed the flour coating to grab some of it. The coating did not stick to the chicken well though because of the marinade. I would make it again but thicken the sauce with cornstarch. I might also drain the marinade better before coating the chicken.

 

[Two Socks]

I think this recipe would have been worth five stars had I not messed it up. I added some fresh ginger and sesame oil to the marinade. I cut the chicken into bite-sized chunks and coated them in flour, then thickened the sauce with cornstarch as another reviewer said they did. For some reason, it didn't work for me. The chicken came out with a goopy mess on it, and the sauce turned just as goopy almost as soon as I poured it into the pan. I guess that's what I get when I break one of my own rules; Always make a recipe exactly as written the first time. I will make this again because I believe it has great potential. Perhaps next time I'll serve it with some stir-fried vegies and slivered almonds or cashews. I will also add the zest of an orange to the marinade next time.