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Hello Bekob fans! I’m Jen from Bakerette.com and I’m excited to be back with you to share another fantastic recipe that you for sure will enjoy! Have you ever eaten at Panda Express?
I guarantee if you have, you’ve eaten their Orange Chicken. In fact, stand in line and watch what everyone orders. I swear 90% of the patrons get orange chicken. It’s so sweet and flavorful. Unlike Panda Express, this orange chicken isn’t fried, so it’s much easier on your waist line but the flavor of the orange sauce rivals Panda’s. In fact, the deliciously sweet, tangy, and flavorful sauce is so divine, it makes it thee best orange chicken you will ever taste (at least in our family). Serve it with Better Than Take-Out Fried Rice or top it over Jasmine rice for an notable meal.
Orange Chicken Recipe
Author: Bakerette.com Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 4 Ingredients- [b]For Chicken[/b]
- 2 pounds boneless skinless chicken, cubed
- 3 tablespoons sesame oil, divided
- [b]Orange Sauce[/b]
- 3 tablespoons soy sauce
- 3 tablespoons water
- 10 tablespoons sugar
- 10 tablespoons white vinegar
- 1 orange, zested
- [b]Ginger Sauce[/b]
- 2 teaspoons garlic, minced
- 2 tablespoons ginger root, grated
- 1 teaspoon crushed red chili pepper
- 1/4 cup green onion, chopped
- 2 tablespoons rice wine
- 3 tablespoons water
- 1 1/2 tablespoons cornstarch
- Warm up 2 tablespoons sesame oil in a large skillet and cook cubed chicken for 3-5 minutes on each side until cooked through and golden brown. Transfer to paper-towel lined plate to drain. Set aside.
- In a large bowl, mix together soy sauce, water, sugar, white vinegar and orange zest. Stir until sugar dissolves. Set aside.
- Wipe down skillet and warm 1 tablespoon sesame oil over medium heat. Saute garlic and ginger root until fragrant (about 10 seconds). Stir in chili pepper, green onion, rice wine, and orange sauce. Bring to a boil.
- Combine water and cornstarch and add to the sauce to thicken.
- Fold in chicken and coat well. If desired, serve over jasmine rice.
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