food

Orange Chicken recipe…who needs take out?

I’ve been trying to expand my normal mid-week meals, so decided to try a version of Orange Chicken after doing some research.  As most of you know, I never strictly follow recipes, more so use them as guidelines.

Here’s my version of Orange Chicken, made easy…

Chicken:

Cube 6 chicken thighs-I prefer the thigh as the flavor of the meat is richer.  You can use the breast, but I find it tends to dry out.

Next, separate 4 eggs, keeping only the whites.  Place them in a bowl large enough to hold your cubed chicken.

Whisk in a couple tablespoons of corn starch until the mixture becomes frothy…Add in your chicken and coat well.  Season with salt and pepper, mix again, and set aside while you prepare the Orange sauce.

Orange Sauce:

In a sauce pan combine the following ingredients:

The juice of 2 oranges, along with a teaspoon of the zest (**set the zest aside to add at the end)

Soy sauce-I use low sodium/gluten free but feel free to use your favorite…1/4 cup give or take.

1 cup of stock, whatever you have on hand

A couple splashes of rice wine vinegar

Crushed red pepper flakes to taste

1 clove of garlic, minced (or use a micro plane, MUCH easier)

1 teaspoon of minced ginger (use that micro plane again, trust me!)

1 teaspoon of honey

A splash of sesame oil-don’t forget this, as it really adds depth to the sauce

Salt and pepper to taste

**Have a small cup of water with cornstarch mixed in to add at the end, bring to a boil, and reduce to a simmer.  This will help thicken the glaze.  Just before serving add in your reserved orange zest.

While your sauce is simmering, heat a wide/deep pan with oil.  I used avocado oil as I love the flavor it adds, but use your favorite frying oil.  Fry the chicken in batches, making sure not to crowd the pan.  Brown the chicken on each side, cooking through evenly.  Drain on a paper towel lined plate and finish with a pinch of salt.

To serve, place a cup of your favorite rice or noodles in the bottom of a deep bowl.  Add your favorite veggies (I used steamed broccoli and shredded carrots)

Spoon your orange glaze over just before serving (this helps keep the crunch to the chicken), and garnish with scallions and sesame seeds.

Dinner is served!  I love the fact that my family prefers this type of food over take out any day of the week!

Orange Chicken served over jasmine rice with steamed veggies...YUM
Orange Chicken served over jasmine rice with steamed veggies…YUM

This was (as cooking always is) some much needed therapy after a stressful day!

What’s your favorite meal to prepare during the week?  Do you prefer home cooked or take out food?

Keep Movin’ forward gang,

<3Michelle

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8 thoughts on “Orange Chicken recipe…who needs take out?

  1. That looks pretty good! I just made a totally different version of orange chicken this past weekend out of my Brasilian cookbook. I must agree that the thighs are the best 😉

  2. Orange chicken is my older daughter’s favorite but I never tried to make it myself. This looks delicious! We don’t do much takeout here at all. Sushi once in awhile. Panda Express just for my daughter occasionally.

  3. We do takeout once a week. Just so I’m not having to cook every single night. After 28 years of marriage, cooking every night can become a bit tedious.

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