Orange Chicken


I have had rave reviews on my sweet and sour chicken so I figured I’d try out some orange chicken. I made this much simpler though and excluded the breading. If you want the breading like in the Chinese restaurants, use the directions for breading the chicken with cornstarch and egg in the sweet and sour recipe. It really does make it suck up the sauce nicely.


But I went for ease this time. Sometimes ease wins. And this is a little healthier. Either way, its delicious and refreshing. Its slightly sweet, slightly tangy, and a tad bit of spice if you add the red pepper.


Orange Chicken over Brown rice

serves 4

1 1/4 lb chicken, cut up into chunks

1 tsp oil

1 green onion, chopped

2 cloves garlic, chopped

1/2 tsp ground ginger

3/4 cup juice from orange

2 Tbs soy sauce

1 Tbs corn starch

1 Tbs chopped orange zest

1 Tbs vinegar

1 Tbs honey

pinch red pepper flakes (optional)

1 cup brown rice, cooked according to directions

Heat oil in pan over medium heat. Add chicken, garlic, and onion. Cook until chicken is browned and almost cooked (around 5-10 minutes).

Add remaining ingredients in a mixing bowl, besides ground ginger. Combine well.

Add ginger to chicken and onion. Stir it around to coat well. Cook for 1 more minute.

Pour sauce over chicken in pan. Turn to low and simmer for 5 minutes, until sauce thickens.

Serve over brown rice with a side of steamed broccoli.

Nutritional Information (1/4 of chicken and sauce plus 1/2 cup cooked brown rice):

Calories: 450

Fat: 6.8 g

Sodium: 544 mg (23%)

Carbohydrates: 49 g

Dietary Fiber: 2 g

Sugars: 8.5 g

Protein: 46 g


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