Orange Chicken

A lighter, skillet-cooked orange chicken in a sweet and tangy orange sauce, served over rice.

When we get take-out my husband occasionally picks up Panda Express for the kiddos. The orange chicken smells divine! I've been wanting to make a GF version of it, but kind of dreading the deep fried aspect of it. I found this recipe of orange chicken that is tons healthier and delicious. I changed it up a little and increased it to fit my family. It was a hit at the table tonight!

let's get cooking!

Orange Chicken

Make it for

½×1×2×3×

Ingredients

2 oranges

1/2 cup orange juice

14-15 chicken tenders

1 tablespoon olive oil

4 cloves garlic

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons rice vinegar

2 teaspoons sesame oil

3/4 cup chicken broth

2 tablespoons cornstarch

2 teaspoons grated ginger

1 teaspoon chili garlic sauce

7-8 green onions, sliced

Rice

Instructions

Grate 2 tablespoons zest from the oranges, set aside. Squeeze juice and set aside.

Cut chicken into bite-sized pieces and cook in olive oil. Stir chicken occasionally.

While chicken is cooking, pour 1 cup orange juice into a medium bowl. (Pour the fresh squeezed juice into a 1 cup measuring cup and then fill to the top with orange juice. 2 oranges is about 1/2 cup fresh squeezed juice.)

To the bowl, add soy sauce, brown sugar, vinegar, sesame oil, chicken broth and cornstarch. Whisk ingredients together.

When the chicken is cooked through, stir in the garlic. Pour the juice mixture into the chicken.

Stir in the orange zest, ginger and chili garlic sauce. Cook until bubbly and thick.

Stir in the green onion. Serve over rice.

More chicken recipes

All chicken recipes →

Chicken

Chicken Coconut Curry

Chicken

Chicken Tikka Masala

Chicken

Pressure Cooker Indian Butter Chicken

Chicken

Creamy Tuscan Chicken Pasta