How To Make Orange Chicken Makeover
Revamp your favorite Chinese cuisine with the tangy sauce making it lite and sensible. This sweet-spicy orange chicken will easily become your staple!
Serves:
Ingredients
For Orange Sauce:
- ⅓cuporange juice,freshly-squeezed
- ¼cupchicken broth,reduced sodium
- 2tbspsoy sauce,Tamari for gluten-free
- 2tbspraw sugar
- 1tbspChinese rice wine
- 1tbspsriracha,or more to taste
- 1tbsprice vinegar
- ¼tspwhite pepper
- 2tspCorn Starch
For Chicken:
- 20ozchicken breast,skinless, boneless, cut into small cubes
- Kosher salt,to taste
- 1½tbspcorn starch
- 1tbspsesame oil
- 4garlic cloves,minced
- Ginger,1- inch grated
- 1tsporange zest,grated
- 2tbspscallions,chopped
- ½tspsesame seeds,for garnish
Instructions
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Mix the orange sauce ingredients and set aside.
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Season the chicken lightly with salt and coat evenly with corn starch. Set aside.
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Heat a wok on high heat, add 1 teaspoon of sesame oil and add half of the chicken. Cook for 2 to 3 minutes on each side until well browned, then et aside.
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Add chicken and 1 teaspoon of oil. Repeat cooking for 2 to 3 minutes on each side. Set aside with the rest of the chicken.
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Add the remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger for about 1 minute, until fragrant.
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Add the orange zest then return the chicken to the pan.
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Quickly stir the chicken then add the orange sauce and cook for about 1 to 2 minutes, until the sauce thickens.
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Divide between 4 plates and garnish with the scallion and sesame seeds.
Nutrition
- Calories: 343.98kcal
- Fat: 17.02g
- Saturated Fat: 4.35g
- Trans Fat: 0.15g
- Monounsaturated Fat: 6.95g
- Polyunsaturated Fat: 4.36g
- Carbohydrates: 13.94g
- Fiber: 0.51g
- Sugar: 6.58g
- Protein: 31.18g
- Cholesterol: 91.17mg
- Sodium: 553.81mg
- Calcium: 38.34mg
- Potassium: 451.70mg
- Iron: 1.50mg
- Vitamin A: 37.84µg
- Vitamin C: 12.79mg
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