Skinny Orange Chicken

August 29, 2018

 

Pan seared chicken breast enveloped with a thick and silky orange sauce.  Best part?  It takes 30 minutes and it's way easier on the waistline than what you'd get at takeout.

 

 

This is similar to my honey sesame chicken but I omitted a few things and added a few things.  Like fresh squeezed orange juice to give it that beautiful color and down right drool worthy orange chicken taste.  And obviously this is a lighter version, not fried.

 

 

You won't even miss the fried version.  This lighter orange chicken is still juicy with a bit of crisp on the outside and all that gorgeous sauce you just can't go wrong.  The secret (well I mean i don't know how secret it is) but i dust cornstarch on the chicken before searing it.  It works.

 

I winced my eyes in hopes that my vision worked out well as I took the first bite (because hey, sometimes it doesn't turn out as you hope, but that's part of experimenting).  My jaw dropped a little while doing a happy dance.  Total success.  

 

 

 

I've made this orange chicken a million times since then and every single time it turns out the same {ridiculously good}. 

 

 

I made this for my grandma when she was visiting recently and she adored it.  She said it was the best orange chicken she had ever had and I kid you not my sweet grandma had THREE or FOUR servings. Bless her heart.  

 

 

Ingredients:

1 lb chicken breast

1/2 tsp salt

1/4 tsp pepper

1 tbsp corn starch

1 tbsp sunflower oil (or another high heat oil)

 

orange sauce

2 tbsp soy sauce

2 tbsp rice wine vinegar

2 tbsp sugar

1 c orange juice (or the juice of about 4 oranges)

2 tbsp cornstarch

1/3 c water

1/4 tsp ginger powder

2 garlic cloves

 

Instructions:

  1. Cut the chicken breasts in half lengthwise

  2. Use your knife to cut against the grain, slicing on angle and thin (like you would with a mongolian beef type of dish)

  3. Toss the chicken with salt, pepper and cornstarch

  4. Heat a large saute pan over medium/high heat

  5. Add in the sunflower oil

  6. Add the chicken in two batches, trying not to crowd the pieces or overlap

  7. Once the first side is getting golden and crisp, flip it

  8. Repeat with the second batch and set the chicken aside on a plate lined with a paper towel

  9. Turn heat off

  10. Once it's cooled slightly, add a cup full of water, this will boil out any extra bits in the pan

  11. Pour out the water and use a paper towel to dry it

  12. Combine all of the orange sauce ingredients into a bowl, except the soy sauce, whisking

  13. Turn the heat on to low

  14. Add all of the ingredients in, letting it simmer, once thickened turn the heat off and whisk in the soy sauce*

  15. Add the chicken to the pan, stirring

  16. Serve with some steamed rice and green onions!

Enjoy -- Tara

 

*Shoutout to my friend Natalie who suggests NOT boiling your soy sauce, it can give it a bitter taste, so to be on the safe side we add the soy sauce last with no heat under it.

 

 

 

  

 

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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!

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