Orange Chicken

Name: Orange Chicken
Total time: 40 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 1 pound boneless skinless chicken breasts or tenders (cut into bite-sized pieces); 1 tablespoon honey or pure maple syrup; 1 tablespoon low-sodium soy sauce; 1/8 teaspoon baking soda; 3 tablespoons cornstarch; 1 tablespoon canola oil; 1/3 cup thinly sliced green onions (about 3 medium/large or 4 small); Zest of 1 medium orange; 1/3 cup freshly squeezed orange juice from the same 1 medium orange; 2 tablespoons honey; 2 tablespoons low-sodium soy sauce; 1 tablespoon minced fresh ginger; 2 cloves minced garlic (about 2 teaspoons); 1/3 cup water; 2 tablespoons cornstarch; 1/4 teaspoon red pepper flakes to taste; Prepared brown rice (for serving); Sautéed veggies (for serving (see notes))

This easy orange chicken recipe is perfect for busy weeknights. Faster than takeout with restaurant-style taste, you'll make it again and again!

⏱️ 40 menit 🔪 Persiapan: 10 menit 🔥 Masak: 15 menit 📊 Sedang 👁️ 22 dilihat

👨‍🍳 Mulai Masak

Foto: Well Plated

Bahan-bahan

3 porsi

1 pound boneless skinless chicken breasts or tenders (cut into bite-sized pieces)
1 tablespoon honey or pure maple syrup
1 tablespoon low-sodium soy sauce
1/8 teaspoon baking soda
3 tablespoons cornstarch
1 tablespoon canola oil
1/3 cup thinly sliced green onions (about 3 medium/large or 4 small)
Zest of 1 medium orange
1/3 cup freshly squeezed orange juice from the same 1 medium orange
2 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon minced fresh ginger
2 cloves minced garlic (about 2 teaspoons)
1/3 cup water
2 tablespoons cornstarch
1/4 teaspoon red pepper flakes to taste
Prepared brown rice (for serving)
Sautéed veggies (for serving (see notes))

Langkah-langkah

Add the chicken to a medium bowl. Top with the soy sauce, honey, and baking soda. Let sit 15 minutes, or refrigerate for up to 1 day.
Meanwhile, prepare the orange sauce: In a small saucepan, whisk together the orange zest (I recommend zesting directly into the pan so you catch the flavorful oils), orange juice, honey, soy sauce, ginger, and garlic. In a small bowl, whisk together the water and cornstarch to create a smooth slurry. Stir into the orange mixture. Bring the mixture to a simmer and cook, stirring constantly, until the sauce is thickened and reduced, about 2 minutes. Stir in the red pepper flakes. Removed from the heat and set aside.
Sauté the chicken. In a wok or large skillet, heat the canola oil over medium-high heat. Sprinkle the 3 tablespoons cornstarch over the top of the chicken. Stir to evenly coat, using a spoon to separate the pieces and ensure each is nicely coated.
Once the oil is hot and shimmering, add the chicken to the pan in an even layer, a few pieces at a time (discard any remaining marinade). If any of the pieces are stuck together, use a spoon to break them back apart. Cook the orange chicken on the first side until golden brown, about 2 minutes. With tongs, flip and cook on the remaining sides, stirring periodically, until the chicken is deeply golden brown on all sides and completely cooked through, about 2 to 3 minutes more.
Reduce the heat to low and pour in the orange sauce. Stir to coat the chicken evenly. The sauce will loosen up a tiny bit as you stir, then coat the chicken to make it deliciously sticky. Stir in the green onions. Serve hot with rice.