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Orange Chicken

Orange Chicken

Debbie Matenopoulos is in the kitchen making a delicious Chinese food favorite.
Ingredients for Chicken
  • 2lbs boneless skinless chicken, chopped into bite-sized pieces
  • 1 1⁄2teaspoons salt
  • white pepper
  • oil (for frying)
  • 1⁄2 cup cornstarch
Ingredients for Orange Sauce
  • 3 tablespoons soy sauce
  • 3⁄4 cup orange juice
  • 1⁄2 cup brown sugar or honey
  • 1 orange, zest of
  • 1 tablespoon oil
  • 2 tablespoons ginger root, minced
  • 2 teaspoons garlic, minced
  • 1 teaspoon red chili pepper flakes
  • 1⁄2 cup green onion, chopped
  • 2 tablespoons rice wine
  • 1⁄2 cup water
  • 2 tablespoons cornstarch
  • 1 teaspoon sesame oil


Directions

1. Place chicken pieces in a large bowl, toss with cornstarch and salt. Set aside.

2. In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set
aside.

3. Clean wok and heat 15 seconds over high heat.

4. Add 1 tablespoon oil, the ginger, garlic, crushed red chili pepper flakes and green onions to
a small saucepan and cook for just a few seconds until fragrant.

5. Now, add the soy sauce, orange juice, brown sugar, orange zest, and rice wine.

6. Cook until bubbling and the sugar has dissolved.

7. In a small bowl, stir together the water and cornstarch, then add it to the sauce and stir
until thickened. Add sesame oil if desired.

8. Heat oil in wok and stir-fry chicken until golden brown and crisp.

9. Add sauce to wok and toss with chicken.

10. Serve over jasmine rice.

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