Orange chicken and broccoli

Orange chicken and broccoli

Orange chicken and broccoli

Michael and I both enjoy Chinese food, but I don’t make it at home very often. Instead, we usually get it from the (delicious) Chinese restaurant down the street.

Last week, I decided to try my own hand at making Chinese food, and I started with this orange chicken. The recipe that I used is supposed to be a copycat version of orange chicken from Panda Express. While I don’t know how accurate that claim is, I can tell you that this recipe is so delicious that I’ve already made it twice.

Orange chicken and broccoli
(Serves 3-4)
By Jane and Michael’s Gourmet Extravaganza (Adapted from Food.com via Crepes of Wrath)

For the chicken:

  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp vegetable oil
  • 2 boneless skinless chicken breasts (about 1 pound)
  • 1/2 cup cornstarch
  • 1/4 cup rice flour or all-purpose flour
  • Oil for frying

In a large bowl, combine the egg, salt, pepper, and 1 Tbsp oil. Cut the chicken into bite-sized pieces, add to the egg mixture, and stir to coat. In a second bowl, mix together the cornstarch and flour. Transfer the chicken, a few pieces at a time,  from the egg wash into the flour mixture. Toss to completely coat each piece.

Heat a generous 1/2 inch of oil in a deep skillet or saucepan over medium heat. Add the chicken, in single-layer batches, and fry until cooked through (about 3-4 minutes on each side). Remove to a paper-towel lined plate to drain. Set aside.

For the orange sauce and broccoli:

  • 1 Tbsp of fresh ginger root, minced
  • 2 cloves garlic, minced
  • 2-3 green onions, thinly sliced
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp sesame oil
  • 3 Tbsp of rice vinegar, divided
  • 5 Tbsp soy sauce
  • 5 Tbsp sugar
  • Zest and juice from one orange (about 2 Tbsp zest and 5 Tbsp juice)
  • 2 tsp cornstarch dissolved in 1/4 cup cold water
  • 1 head of fresh broccoli, cut into florets

Combine the ginger, garlic, green onion, red pepper flakes, sesame oil, and 1 Tbsp of rice vinegar in a large skillet and saute for 1 minute, or until fragrant. In a small bowl, stir together the remaining rice vinegar (2 Tbsp) with the soy sauce, sugar, orange zest and juice. Add the sauce to the ginger-garlic mixture and bring to a boil.

Add the fried chicken to the sauce and stir to coat. Add the dissolved cornstarch and simmer until sauce is thickened, stirring often.

Meanwhile, steam the broccoli florets until crisp-tender. Serve the orange chicken over broccoli and rice.

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