“A great orange chicken dish!” - by scarlett
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
- Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
- While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
- Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
Nutrition
Amount Per Serving (6 total)
- Calories
- 347 cal
- 17%
- Fat
- 8.4 g
- 13%
- Carbs
- 38 g
- 12%
Based on a 2,000 calorie diet
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Reviews (545)
Rate This Recipe
"We enjoyed this dish. I took other's advice and doubled the sauce, ( I didn't double the red pepper flakes, though). Should have went with my gut and not used as much cornstarch slurry as it called ..." See morefor. I doubled it since I doubled the sauce and it was very thick and not very sauce like. Next time will slowly add in cornstarch slurry until I like the consistancy. I will make this again as it was quick and easy! Served with green beans and eggrolls."
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