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Orange chicken.

May 11, 2013


I love Chinese food and so does Mike and I’ve tried so many times to recreate our favorites with very little luck. Either there isn’t enough sauce or it’s not thick enough or it tastes the same as it did the last time. Due to multiple unsuccessful attempts I had given up and just let someone else do the work (takeout). But then I found this recipe and I decided to give it another try. Plus, I had some making up to do from the last recipe I tried. 

Usually Mike comments on the thickness of the sauce. When I saw that this recipe called for cornstarch I knew it was headed in the right direction.

Adapted from Epicurious


  • 1 lb chicken breasts, cut into bite size pieces
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1/2 cup cornstarch
  • 2 tbsp canola oil

The recipe called for deep frying the chicken. I choose to just pan fry the chicken in oil after mixing it with the cornstarch. Mike was hoping I would fry it, can’t always get what you want. 🙂

Orange sauce:

  • 2 oranges
  • 2 tsp cornstarch
  • 1 tsp canola oil
  • 2 cloves garlic, minced
  • 2 tsp minced peeled fresh ginger 
  • Crushed red pepper (depending on how hot you like it)
  • 1 tsp soy sauce
  • 1 tsprice vinegar
  • 2 tsp sugar
  • Thinly sliced scallion greens
  • Cooked rice for serving

The steps are a little labor intensive, but totally worth it. 

In a bowl toss the chicken pieces with the soy sauce and sesame oil, set aside while you make the sauce.

Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange, each strip should be about 3-4 inches long. Put the zest between paper towels and microwave on high for about 40 seconds, be sure it doesn’t burn. Let the zest cool then finely chop it. 

Next, juice the oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 tsp cornstarch until the cornstarch is dissolved.

Heat 1 tsp oil over medium heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice–cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. 


Coat chicken in cornstarch and pan fry in canola oil. Place on plate covered with paper towels.

To serve:

Cook the chicken and set aside. Make the sauce and combine with cooked chicken. I also added chopped carrots, chopped onions, frozen green beans and broccoli right after the sauce is done. Combine all ingredients and heat through. Serve over cooked rice. 


I redeemed myself, thanks goodness.


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