Chicken With Orange Sauce Recipe
- cook TIME 35 mins
- prep TIME 15 mins
- total TIME 50 mins
Ingredients (18)
- 20 oz skinless boneless chicken breasts cut into bite-sized chunks
- 4 fl oz orange juice
- 2 oz orange cut into quarters
- 6 oz broccoli cut into florets
- 2 1/2 cups cooked medium-grain rice from 1 1/4 cups uncooked
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup water
- 2 tbsp reduced-sodium soy sauce
- 1 tbsp honey
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp paprika
- 1 cup canola oil *
- 1 tbsp Heinz ketchup
- 1 1/2 tsp Sriracha
- 1/2 tsp red pepper flakes
- 2 tbsp scallions sliced
INSTRUCTIONS
Prep:
Cut the chicken: Cut the chicken breast lengthwise into 2-inch wide strips, then cut the strips into bite-sized cubes.
Cut the broccoli: Place the broccoli on the cutting board with the stem pointing upwards. Cut the florets from the large stem, then cut the florets in half or quarters to get smaller pieces.
Cut the orange: Cut the orange in half, then cut the half into thin slices. Cut the slices into small quarters.
Cook the rice: Cook white rice with a pot, rice cooker, microwave, or Instant Pot.
Slice the scallions: Bunch the scallions together and slice them into thin rounds.
Cook:
Season the chicken: Season 20 oz skinless, boneless chicken breasts with 1/4 tsp salt and 1/4 tsp ground black pepper. Mix the seasoning thoroughly with the chicken.
Make the batter: Prepare a bowl. Mix 1/2 cup water, 1/4 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 tsp paprika until fully combined.
Cover the chicken: Cover the chicken pieces with the batter.
Fry the chicken: Prepare a pot with 1 cup of canola oil. When the oil is hot, deep fry the chicken in 3 different batches, each will take 7 minutes.
Re-fry the chicken: Remove the chicken from the pot and transfer them onto a plate lined with oil-absorbing cooking paper. Fry the chicken one more time for 3 minutes for crispiness. Move them back to the oil-absorbing paper when done.
Boil the broccoli: Bring a pot of water to a boil. Boil 6 oz broccoli for 3 minutes then remove from the heat.
Make the sauce: Add 4 fl oz orange juice, 2 tbsp reduced-sodium soy sauce, 1 tbsp Heinz ketchup, 1 tbsp honey, 1 1/2 tsp Sriracha, and 1/2 tsp red pepper flakes to a pan. Mixed until combined.
Reduce the mixed sauce over low heat until thickened.
Mix the chicken with the sauce: Add the fried chicken to the sauce. Mix them until the sauce fully covers the chicken.
Garnish: Add 2 oz orange and sprinkle 2 tbsp scallions on the chicken.
Serve and enjoy: Serve the chicken with broccoli and 2 1/2 cups of cooked medium-grain white rice.
