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Orange Chicken

Today, i embrace my chinese roots in chinese cooking.

The Orange Chicken,


Well, truthfully, this is not exactly an authentic Chinese cuisine.  It’s more of an American fast food.

We also had this vegetables, heavily infused with garlic

Then everything goes on a plate,


Orange Chicken over fried rice with garlic sauteed kailan 🙂

Orange Chicken
Taken from Sweet Pea’s Kitchen

Orange Chicken

Printer Friendly Version


  • 3/4 cup low-sodium chicken broth
  • 3/4 cup freshly squeezed orange juice
  • 1 1/2 teaspoon finely grated orange zest
  • 6 tablespoons white vinegar
  • 1/4 cup soy sauce
  • 1/2 cup dark brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 pounds boneless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon plus 2 teaspoon cornstarch
  • 2 tablespoon cold water
  • 8 small whole dried red chiles (optional)
  • 8 thin strips orange peel
  • 1 tablespoon peanut oil


  1. Place the chicken in a 1-gallon zipper-lock bag; set aside. In a large bowl, whisk together the chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne until the sugar is fully dissolved. Measure out 3/4 cup of the mixture and pour into the bag with the chicken. Refrigerate 60 minutes.
  2. While the chicken is marinading, in a large saucepan, bring the remaining orange juice mixture to a boil over high heat. In a small bowl, stir together the cornstarch and water until combined and add to the sauce. Reduce heat and simmer, stirring occasionally, until thick and translucent, about 1 minute. Remove from heat and stir in the orange peel and chiles; set aside.
  3. Heat peanut oil in a wok or large heavy skillet over medium-high heat. Saute chicken until browned and cooked through; remove from heat and set aside. Reheat the sauce over medium heat until simmer, about 2 minutes. Add the chicken and gently toss until evenly coated and heated through. Serve over rice.
  1. October 25, 2011 at 12:39 pm

    wow, you actually cook, like to see more of your cooking too!

  2. October 25, 2011 at 1:44 pm

    What’s the green vegetable??

  3. October 25, 2011 at 3:10 pm

    We can’t ever seem to get orange chicken to taste right. Next time, we’ll have to try this recipe for sure. Lovely pictures, as always!

  4. October 25, 2011 at 7:13 pm

    I just LOVE the garlic sauteed kailan.. it looks amazing. I usually do this with my string beans. And your orange chicken looks really good.

  5. October 25, 2011 at 7:54 pm

    That’s a gorgeous orange chicken! Who cares that it’s not authentic 🙂 It so yummy!

  6. October 25, 2011 at 8:10 pm

    Gorgeous picture, makes me wanna try this dish really soon!

  7. October 25, 2011 at 9:28 pm

    Being so sweet toothed, I love the sweet and savoury combination. Your orange and chicken dish reminds me of my mums pork chops and tomatoes with rice meal she used to make for our family which also had the whole sweet/savoury aspect to it.

  8. October 25, 2011 at 11:24 pm

    I love orange chicken! I’ve never made my own, but now I can. Looks so flavorful!!

  9. October 26, 2011 at 3:15 am

    Serious yum!

  10. October 26, 2011 at 6:18 am

    Look at the glaze on that chicken, so tempting. Yum!

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