Restaurant Style Chinese Orange Chicken With Spring Peas
I like to serve over steamed brown rice.
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INGREDIENTS
NutritionOrange Sauce
- 1cup orange juice (fresh squeezed or Simply Orange brand)
- 3⁄8cup brown sugar
- 2tablespoons low sodium soy sauce
- 1tablespoon rice vinegar
- 1tablespoon cornstarch
- 1
Chicken
- 2
- 2egg whites (you can use 1 whole egg but the batter won't be as light)
- 1tablespoon water
- 3⁄4cup cornstarch
- 3⁄8cup flour
- 3⁄4teaspoon salt
- 3⁄4teaspoon ground black pepper
- vegetable oil
Stir-fry
- 1tablespoon vegetable oil
- 3 -4
- 1teaspoon freshly minced ginger
- 1⁄4cup chopped green onion
- 1⁄4
- 1cup frozen peas
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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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