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Orange Chicken

Orange Chicken

Adapted from Creole Contessa

Orange Chicken

Ingredients

  1. 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
  1. 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

Directions

  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.
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