Information
15 min
15 min
4 people
315 kcal per serving
China
Ingredients
Marinade:
- 500g chicken breast, cut into bite-sized pieces
- 1/2 tsp baking soda
- Salt to taste
- 2 tbsp fresh orange juice
- 1 tbsp soy sauce
- 1/2 tsp ground black pepper
- 1 tbsp cornflower
- 1 tsp garlic, minced
- 1 tsp ginger, minced
Orange Sauce:
- 2/3 cup (160ml) fresh orange juice
- 1 tbsp soy sauce
- 1/4 cup (60 ml) rice vinegar
- 1/2 tbsp cornstarch
- 3 tsp orange zest
- 1 1/2 tsp garlic, minced
- 1 tsp ginger, minced
- 1/2 tsp red chilli flakes
- 2 tbsp brown sugar (Optional)
-
Salt to taste
- 1 tbsp oil (your preferred cooking oil; I used sesame for this one)
To Serve:
- 1 tbsp sesame seeds
- 2 tbsp green onions chopped
- 1 cup cooked rice, to serve
- 1/2 cup steamed broccoli, to serve
Directions
Step 1
In a medium-sized bowl, combine all the ingredients under the marinated section and mix them thoroughly. Marinate the chicken for at least 10 minutes.
Step 2
In a separate bowl, combine all the ingredients under the sauce section. Whisk it until the sugar dissolves, and set the sauce mixture aside.
Step 3
Heat your pan; add oil, and once the oil is heated, add the marinated chicken pieces to it. Don’t overcrowd your pan; rather, cook the chicken in two batches. Cook on medium heat for 4-5 minutes, flip the chicken pieces to the next side and cook for 5-6 more minutes until the chicken is cooked perfectly.
Step 4
Add the sauce mixture to the pan with the chicken, cooking it uncovered for about 5 minutes.
The sauce will start to thicken, and everything comes together.
Add the sesame seeds and green onions, keeping some aside for serving.
Step 5
Serve the orange chicken along with rice of your choice (brown rice is the healthiest) and veggies.
Notes
- I tend to use deboned chicken thighs as they have more flavour than breasts, but they are a bit higher in calories.
- The sugar really is optional. Your dish will be healthier without it, but it adds more sweetness and a little bit more caramelisation. Your sauce will still thicken.
