Tuesday, January 22, 2013

Orange Chicken

This is my favorite dish to eat from the Chinese menu. Ok maybe along with steamed dumplings, lo mein, and general tso's chicken. I never knew how easy it was to make until about a year ago when I finally mastered it! Plus you know where it's coming from. Put this along side my pineapple fried rice and you have a simple easy quick meal. If you don't want to fry the chicken you can easily bake it at 350 for 15-20 minutes. Another one of my vices fried food; ugh! I just have to indulge once in a blue moon. If you love Chinese and need a good go to dish to make at home give this try! I hope everyone stays warm (we have snow finally here on the island) and has a great week!

 1 1/2 cups water
 4 tablespoons orange juice
 1/4 cup lemon juice
 1/3 cup rice vinegar
 2 1/2 tablespoons soy sauce
 1 tablespoon grated orange zest
 1/2 cup packed brown sugar
 1/2 cup orange marmalade (this is the secret ingredient)
 1/2 teaspoon minced fresh ginger root
 1/2 teaspoon minced garlic
 2 tablespoons chopped green onion
 1/4 teaspoon red pepper flakes

For the slurry: 
3 tablespoons cornstarch
2 tablespoons water

 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
 1/2 cup all-purpose flour
 1/2 cup cornstarch 
 1/4 teaspoon salt
 1/4 teaspoon pepper
 3 tablespoons canola oil


Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar,orange marmalade  ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Turn heat to low and let simmer. 

In a resealable plastic bag, mix the flour, corn starch, salt, and pepper. Add the chicken pieces, seal the bag, and shake to coat.

Heat the canola oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water (making a slurry); stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5-10 minutes, stirring occasionally. Garnish with green onion.

Serve warm along side pineapple fried rice.

*Shared over at Love Bakes Good Cakes, Totally Tasty Tuesdays, Trick Or Treat Tuesday, Tasteful Tuesdays, Tuesday Talent Show, Strut Your Stuff Saturday, Melt In Your Mouth Monday, Marvelous Monday


  1. I love making chinese food at home. Perfect recipe.

  2. mmmm sound soo good! I am going to have to try to make this gf soon. thanks!

  3. Oh my word this looks delicious! I'm popping in from the GYB Blog Hop. I adore your blog design and am your newest follower!
    Jen @ CraftyMisAdventures.com

  4. I'm trying to make more chinese dishes... I don't do them so well. I am going to attempt this recipe.. Pinning.

  5. Hi Rina!
    This dish looks fabulous, as do many of the other dishes on your site! Thank you so much for linking up to the GYB Hop last week. I am already following you via Pinterest. Do you have any other methods, such as email, to follow by?

    Enjoy your Sunday!


  6. PS, I'd love for you to stop by my Marvelous Mondays party this evening to link up some of your delicious recipes. The party opens at 6pm tonight! Also, I pinned this recipe and I'm going to share it on my Facebook page now. :)

  7. Love it and sounds super easy to make too! Found you over on Make Ahead Meals for busy Mom's Melt in your Mouth Monday link party.

  8. This dish sounds fantastic. I've made a beef dish where I added orange zest, but I haven't made a chicken dish yet with orange. it is such a great flavor for the winter. If you get a chance please bring this dish by foodie friday today.