Easy Orange Chicken

This rendition of a Chinese favorite is flavorful and a family favorite! The sweet tangy orange sauce.

***Disclaimer: I am an Independent Consultant for Pampered Chef so I do often refer to products. You are under no obligation to purchase anything to enjoy this site.

***Second disclaimer: I am not a professional chef or a nutritionist and often my recipes will leave the reader to choose their favorite seasoning or brand to use, so I do NOT include nutritional information for my recipes. That is completely up to the reader to determine based on ingredients they use***

Ingredients  

Chicken:

4 Boneless Skinless Chicken Breasts cut into bite-size pieces

3 Eggs whisked

1/3 cup Cornstarch

1/3 cup Flour

Salt

Orange Chicken Sauce

1 cup Orange Juice

1/2 cup Orange Marmalade

1/2 cup Sugar

2 Tablespoons Rice Vinegar

2 Tablespoons Soy Sauce

1/4 teaspoon Ginger

2 cloves Garlic, minced

1/2 teaspoon Red Chili Flakes

Orange Zest from 1 orange

1 Tablespoon Cornstarch

Garnish

Green Onions

Orange Zest

Directions

To make orange sauce:

In a 2 Qt. Brilliance Sauce Pan, add orange juice, marmalade, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes until sugars are melted and combined.

In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a slurry.

Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken.

Once the sauce is thickened, remove from heat and add orange zest.

To make chicken:

Place flour and cornstarch in a Coating Tray. Add a generous pinch of salt. Stir.

Whisk eggs in a second Coating Tray.

Dip chicken pieces in egg mixture and then flour mixture. Place on plate.

Heat a good amount of olive oil to fry chicken in a 5 Qt. Brilliance Nonstick Sauté Pan over medium-high heat.

Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate.

Toss chicken with orange sauce.

I usually reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.

My Mess in action 🤣 I am a mess in the Kitchen! But I love it!