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Orange Chicken

June 21, 2010

Here’s another stir-fry recipe for ya. The Asian food in Denmark leaves much to be desired, so I make all our favorites at home. Like this DELICIOUS orange chicken. It seriously tastes better than take-out! I found the recipe on allrecipes.com and didn’t change a thing. Make sure you plan ahead as the chicken marinates for a few hours. But don’t skip that step–it makes the dish so flavorful! Serve over hot rice with a side of Toasted Sesame Green Beans.


1 1/2 cups water
2 Tablespoons fresh orange juice
1/4 cup fresh lemon juice
1/3 cup rice vinegar
2 1/2 Tablespoons soy sauce
1 Tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon fresh ginger root, grated
1/2 teaspoon fresh garlic, minced
2 Tablespoons green onion, chopped
1/4 teaspoon red pepper flakes
3 Tablespoons cornstarch
2 Tablespoons water
4 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3 Tablespoons extra virgin olive oil


  • Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into medium saucepan over medium-high heat.
  • Stir in orange zest, brown sugar, ginger, garlic, green onion, and red pepper flakes.
  • Bring to a boil.
  • Remove from heat, and cool 15 minutes.
  • Place chicken pieces in large zip-lock bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Seal bag, and refrigerate at least 2 hours.
  • Reserve remaining sauce and place in fridge.
  • In another large zip-lock bag, mix flour, salt, and pepper.
  • Drain marinated chicken pieces really well, and discard marinade.
  • Add chicken pieces to bag with flour, seal the bag, and shake to coat.
  • Heat olive oil in large skillet over medium heat.
  • Place half the chicken into skillet, and brown on both sides, about 8 minutes total. (Do not over-crowd pieces in skillet or chicken will steam, not brown. Also, do not stir too much as breading is delicate.)
  • Remove chicken from skillet and keep warm.
  • Carefully wipe excess oil from skillet using paper towel.
  • Add sauce to skillet and bring to a boil over medium-high heat.
  • Mix together cornstarch and 2 tablespoons water. Stir into sauce.
  • Reduce heat to medium low, add chicken pieces, and simmer about 5 minutes.
  • Gently stir once or twice, but do not over-stir or breading will fall from chicken pieces.
  • Serve over hot rice, if ya like.
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One Response to “ Orange Chicken ”

  1. Yafit on June 22, 2010 at 7:01 am

    A great recipe !!!!!!!!!!!
    look Yammiiiiiii…………….
    Kisses from Israel

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