Orange Chicken

By Brandi Milloy

Orange Chicken

Cook Time1 hour
YieldServes 4

Adapted from Creole Contessa

INGREDIENTS

    • For the sauce:
    • 1 cup tomato sauce
    • 3 ounces orange juice
    • 3 ounces chicken stock
    • 1/4 cup brown sugar
    • 2 teaspoons sriracha
    • 1 tablespoon soy sauce
    • 1 teaspoon chili garlic paste
    • 1/4 teaspoon black pepper
    • For the chicken:
    • 4 boneless, skinless chicken breasts, cut into 1/2-inch chunks
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • 2 teaspoons black pepper
    • 2 teaspoons creole seasoning
    • 1 teaspoon chili powder
    • 3/4 cups flour
    • 2 tablespoons cornstarch
    • 4 tablespoons extra-virgin olive oil
    • 1/4 cup orange peels
    • 2 tablespoons minced garlic
    • Sesame seeds, for garnish

    INSTRUCTIONS

    1. To make the sauce: Mix together the tomato sauce, orange juice, chicken stock, brown sugar, sriracha, soy sauce, chili garlic paste, and black pepper in a saucepan set over medium heat. Cook for a couple of minutes, or until the sauce has come together, and then keep warm.

    2. To make the chicken: Add the chicken, garlic powder, onion powder, black pepper, creole seasoning, and chili powder to a large mixing bowl and toss to combine. Add flour and cornstarch and keep tossing the chicken until each piece is completely coated.

    3. Add 3 tablespoons of olive oil to a wok set over medium heat. Once hot, add chicken and cook for 3 minutes on each side. You want to cook the chicken almost all the way through. Remove the chicken from the pan.

    4. Wipe the pan out with a paper towel and add 1 tablespoon of olive oil, orange peel, and garlic. Cook for 1 minute to slightly cook the garlic and warm the orange peel. Add the sauce and chicken and bring the mixture to a boil. Cook for 1 minute, and then reduce the heat to medium-low and cook for an additional 8-10 minutes, stirring occasionally. Serve over warm rice and garnish with sesame seeds.