Editors' Pick
Orange Chicken (Restaurant Style)

photo by Swirling F.




- Ready In:
- 2hrs 15mins
- Ingredients:
- 20
- Serves:
-
4-6
ingredients
-
Sauce
- 1 cup water
- 1⁄2 cup orange juice
- 1⁄4 cup lemon juice, fresh squeezed
- 1⁄3 cup rice vinegar
- 2 1⁄2 tablespoons soy sauce
- 1 tablespoon grated orange zest
- 1 cup packed brown sugar
- 1⁄2 teaspoon minced fresh gingerroot
- 1⁄2 teaspoon minced garlic
- 2 tablespoons chopped green onions
- 1⁄4 teaspoon red pepper flakes
- 3 tablespoons cornstarch
- 2 tablespoons water
-
Chicken
- 2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
- 1 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 tablespoons olive oil
- 3 tablespoons cornstarch
- 2 tablespoons water
directions
- Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion. In a small bowl Mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
- Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
- In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
- Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
- Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
- Serve over Fried Rice or steamed white Rice.
- Enjoy!
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Reviews
-
I know this is a silly thing to say considering I am rating ORANGE chicken but it was too "orangey" for me. I think it was the orange zest that overdid it. My DH loved it and the chicken (before the sauce) was very flavorful and tender. The completed dish looked very much like what you would be served at a restaurant. I will make again without the zest and maybe less sugar. We served it with brown rice. Thank you!!
-
Great tasting recipe! I also felt that there was not enough sauce, so next time I will only use about 3/4c to marinate the chicken. I only marinated my chicken for 1 hour and it still had a fantastic taste. I added a splash more orange juice to the sauce right before thickening it in the skillet because I wanted a slightly stronger orange flavor. This recipe will be added to our family's list of favorites!
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RECIPE SUBMITTED BY
Vseward Chef-V
United States
I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...