Some people may find this disturbing...but I haven't tried Panda Express' Orange Chicken until this past year. Honestly, I've never been a huge fan of Chinese food until recently. Growing up I really despised white rice and I guess I just associated Chinese food with that and kind of stereo typically slashed out the entire Chinese cuisine. But, I finally took the plunge and started trying it more and really do love it now...especially Orange Chicken. Most of the time orange chicken is deep fried, but I wasn't in the mood for the mess of frying and decided to just do a quick stir fry with this ridiculous good orange sauce.
- 1 1/2 cups water
- 2 tablespoons orange juice
- 1/4 cup lemon juice
- 1/3 cup rice vinegar
- 2 1/12 tablespoons soy sauce
- 1 tablespoon grated orange zest
- 1 cup packed brown sugar
- 1/2 teaspoon minced fresh ginger root
- 1/2 teaspoon minced garlic
- 2 tablespoons chopped green onion
- 1/4 teaspoon red pepper flakes
- 4 teaspoons corn starch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 4 boneless chicken breasts, cut into 1/2 inch pieces
- Vegetables of choice, for stir fry
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a medium saucepan over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped green onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool for 15 minutes.
Place the chicken pieces in a large zip lock bag. When orange sauce has cooled. Pour 1 cup of sauce into bag, reserve remaining sauce. Seal the bag and refrigerate at least 1 hour.
In a wok or dutch oven, heat the vegetable oil over medium-high heat. Add the marinated chicken pieces and sautee until almost cooked through, about 3-5 minutes. Then add in your vegetables (in my case I just did broccoli) and sautee for another 3-5 minutes. Add the reserved orange sauce to the chicken and vegetables and bring to a boil. Mix the 4 teaspoons of cornstarch and 2 tablespoons of water in a bowl and mix into the orange sauce (This acts as a thickening agent). Stir until the sauce has thickened. Serve with Lee's Egg Rolls and garnish with more chopped onion.
Song of the Recipe