Chinese Take-Out Style Orange Chicken

YUM!!!!!!!

Oh, sorry, I was just a little excited about this recipe! I love Chinese take out food. I know it's rarely an authentic recipe from China, nor is it usually healthy, but I love it. So to be able to recreate that flavor in my kitchen- while knowing what I'm putting into the meal- it fantastic!

Now I'm gonna tell you, this isn't exactly health food. I mean, there is a half cup of brown sugar in it! But I know there isn't a ton of salt, fat, or MSG, so I'm ok with it.

Adam also agreed this was delicious. We served it over white rice with some steamed broccoli- yummmmm! This could totally be modified to be a pineapple/ pepper recipe too by subbing in pineapple juice and chunks and sauteing up pieces of green pepper. But I don't like that dish, so I'll stick to the orange chicken with a dash of sesame seeds on top and a garnish of sliced oranges!


Chinese Take-Out Style Orange Chicken
Modified mostly from A Baker's Dozen

• 1.5 Lbs. Stir-Fry Cut Chicken (or breasts cut into very thin, long strips)
  
• 3 Tbsp. Flour
  
• Salt & Pepper
  
• 1/4 tsp. Orange Zest
  
• 2-4 Tbsp. Vegetable Oil
  
• 1 Large Garlic Clove, minced
  
• 2 Green Onion Stalks, chopped
  
• Juice from 3/4 Orange
  
• 2-3 Tbsp. Rice Vinegar
  
• 2-3 Tbsp. Soy Sauce
  
• 1 Tbsp. Sesame Oil
  
• 1/4 tsp. Grated Fresh Ginger
  
• 1/8 tsp. Red Pepper Flakes
  
• 1/2 C. Brown Sugar (This is a nice amount. I halved the original amount, and if you want, you could bring it down to 1/3, maybe even 1/4.)
  
• 1/2-1 C. plus 1/3 C. Water
  
• 1 Tbsp. Cornstarch
  
• Sesame Seeds

1. In a large ziplock bag, mix together flour, salt, pepper, and orange zest. Add in chicken and shake to coat all the meat.
   
2. In a large saute pan, heat the vegetable oil over medium-low heat. When it is hot, add in as much chicken as will comfortably fit and brown on all sides. I had to cook the chicken in 2 batches.
   
3. When the chicken is cooked, remove to a plate with a papertowel to drain. Keep warm. (I only did this with one batch as my sauce was ready when the second batch was finished.)
   
4. While the chicken pan is heating and the chicken is cooking, get a medium saucepan going over medium heat with a dash of olive/ veggie oil.
   
5. Saute the garlic and green onions for a minute or two until the garlic is soft, but not browned.
   
6. Add in the ginger, vinegar, soy sauce, sesame oil, OJ, and red pepper, 1/2 C. water. Stir and bring to a gentle boil.
   
7. Stir in the brown sugar until it melts. Continue letting the sauce simmer, thickening up.
   
8. Mix together the remaining 1/3 C. of water and the cornstarch. Stir into the sauce to make it a nice thick consistency.
   
9. Taste the sauce and add more water as you see fit to get the flavor and texture you desire. I put in enough water so that the consistency was thick enough to coat, but thin enough that it flows and that it wasn't overly sweet.
   
10. With the sauce and chicken both done, put the chicken back in the large saute pan over low heat. Pour in the sauce and stir to coat the chicken.
    
11. Plate the chicken and sprinkle with sesame seeds. Devour!