I really like being able to quickly satisfy my Chinese food craving without having to order takeout.
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So I’m always interested in a new, easy Chinese food recipe. This is my personal recipe for orange chicken. I remember when I first made orange chicken, which was a lot of fun and definitely messy. But I’ve made some improvements to both the ingredients and the directions since.
This is a really good recipe to make a date out
This recipe serves 4. If you’re cooking for one, refrigerate the other three servings and bring them to work for lunch! It’s delicious and contains a good amount of protein from the chicken. It’s a great refresher in the middle of a slow work day!
If you are planning on eating this with rice, start cooking the rice before you begin this recipe. It should be done somewhere in the middle the orange chicken preparation and still be steaming hot when you serve it.
- 1 ½ pounds boneless, skinless chicken cut into ½ to 1-inch chunks
- 3 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoon cornstarch
- 3 tablespoons vegetable oil
- ¾ cup orange juice
- 1 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 2 teaspoons rice vinegar
- In a mixing bowl, combine chicken, soy sauce, water, and cornstarch. Stir until the mix is evenly coating the chicken.
- In a new bowl, combine orange juice, soy sauce, hoisin sauce, cornstarch and rice vinegar. Mix until even.
- Coat pan with vegetable oil and turn to medium heat. Add chicken and stir-fry for 7 minutes or until a meat thermometer in the largest chicken piece reads 165 degrees F.
- Pour orange sauce into pan over the chicken. Cook the mixture for 5 minutes, stirring frequently as it thickens.
Enjoy! Let us know what you think in the comments!