Before I knew how to cook properly my culinary expertise extended to Trader Joe’s Orange Chicken. Mr. Kitchen Misfit and I thought we were fancy. Real fancy. We loved that orange chicken from Trader Joe’s. We ate a lot of Orange Chicken back then….
Well, now I feel I have enough culinary prowess to take on making my very own orange chicken, from SCRATCH.
So I was delighted when I found this recipe, and not only was it Orange Chicken from SCRATCH, but it was actually not very bad for you! (Unlike the Trader Joe’s version I might add)
From Cordon Pink
- 1/3 Cup Orange Juice
- 1/2 Cup Rice Wine Vinegar
- 1/2 Cup White Sugar
- 2.5 Tbsp Soy Sauce
- 1 Tbsp Orange Zest
- 1/2 Tbsp Toasted Sesame Oil
- 2 Tsp Corn Starch
- 1 Tbsp Red Pepper flakes (more or less depending on your preference for heat)
Mix Orange Juice with corn starch until smooth. Add corn starch mixture and the rest of the ingredients to a small sauce pan over medium heat until mixture coats a spoon.
- 1lb skinless/boneless chicken breast cut into bite sized pieces
- 4 tbsp flour
- Salt & Pepper to taste
Add flour, salt and pepper to a ziploc bag. Add chicken and mix until chicken is completely covered in flour mixture. Heat 1 tbsp vegetable oil to saute pan. Cook chicken until browned throughout, about 3-4 minutes per side. Add Orange mixture and coat chicken.
I like to serve mine with steamed broccoli and white rice. Sometimes I whip up a double batch of orange sauce if I was to coat both the chicken and the rice.