Orange Chicken Recipe

Quite possibly the best Orange Chicken I've ever had!

Sometimes, I just get a hankering for Chinese Take Out! But, my husband has peanut allergies, and has had bad experiences with the food we have ordered from some restaurants. Bummer, for us! We usually wait until Mike has a business trip, and go crazy with take out! But, in the meantime, on those nights that I  just have to have that salty, starchy, meal…I improvise. Luckily, there are some really amazing recipes out there that are a great substitute for Chinese Take Out that I can adapt to meet our needs. This recipe is quite possibly the best Orange Chicken, I’ve ever had! I’m telling you homemade is so much better than the restaurant versrion! Love this Orange Chicken Recipe. Here it is:

 

1&1/2 cups of water
1 freshly squeezed orange (preferred) or 1/4 cup of orange juice
1 freshly squeezed lemon (preferred) or 1/4 cup of lemon juice
1/3 cup of rice vinegar
2&1/2 Tblsp. of soy sauce
1 Tblsp. grated orange zest
1 cup of packed brown sugar
1/2 tsp. of ginger paste or 1/2 tsp. of minced fresh ginger root
1/2 tsp. of garlic powder
2 Tblsp. of chopped green onion
1/8 tsp. of ground (cayenne) red pepper

Chicken:
8-10 Chicken Tenderloins
1 cup of flour
1/4 tsp. salt
1/4 tsp. pepper
1 Tblsp. unsalted butter

Paste:
1&1/2 Tblsp. of flour
3 Tblsp. of water

Serving Suggestion:
White Rice
Fresh Chives

Quite possibly the best Orange Chicken I've ever had!

In a medium saucepan over med/high heat, pour the water, orange juice, lemon juice, vinegar, soy sauce, orange zest, sugar, ginger, garlic, green onion, and cayenne pepper – Mix together
Bring to a boil, and reduce heat to simmer, while you stir for about 1 minute
Remove from heat, and allow to cool downWhen the marinade has cooled enough, pour 1 cup of the sauce into a large ziplock bag

Add the chicken tenderloins – Set the bag down so all of the chicken is immersed in the juices while you work on the flour mixture
In a large mixing bowl, mix the flour, salt and pepper
Place the flour mixture into another large ziplock bag
Grease a small oven dish
Place the bag of chicken, bag of flour, and oven dish in front of you
Using tongs, grab the chicken tenderloins, and place it in the flour bag, seal, and shake
Using tongs, grab the floured chicken, and place the pieces side by side in the baking dish
Divide the butter up and place a small dab on each piece of chicken

Bake at 375 for about 15-20 minutes, or until chicken is white in the middle, and juices run clear
When the chicken is almost ready, mix the paste together with four and water
Add the paste to the reserved sauce that is already in the saucepan, and whisk, heat until sauce thickens
Serve chicken over white rice, adding sauce, and fresh chives
Enjoy!

Quite possibly the best Orange Chicken I've ever had!

 

Orange Chicken
Delicious, spicy orange chicken
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Ingredients
  1. 1&1/2 cups of water
  2. 1 freshly squeezed orange (preferred) or 1/4 cup of orange juice
  3. 1 freshly squeezed lemon (preferred) or 1/4 cup of lemon juice
  4. 1/3 cup of rice vinegar
  5. 2&1/2 Tblsp. of soy sauce
  6. 1 Tblsp. grated orange zest
  7. 1 cup of packed brown sugar
  8. 1/2 tsp. of ginger paste or 1/2 tsp. of minced fresh ginger root
  9. 1/2 tsp. of garlic powder
  10. 2 Tblsp. of chopped green onion
  11. 1/8 tsp. of ground (cayenne) red pepper
Chicken
  1. 8-10 Chicken Tenderloins
  2. 1 cup of flour
  3. 1/4 tsp. salt
  4. 1/4 tsp. pepper
  5. 1 Tblsp. unsalted butter
Paste
  1. 1&1/2 Tblsp. of flour
  2. 3 Tblsp. of water
Serving Suggestion
  1. White Rice
  2. Fresh Chives
Instructions
  1. In a medium saucepan over med/high heat, pour the water, orange juice, lemon juice, vinegar, soy sauce, orange zest, sugar, ginger, garlic, green onion, and cayenne pepper - Mix together
  2. Bring to a boil, and reduce heat to simmer, while you stir for about 1 minute
  3. Remove from heat, and allow to cool down
  4. When the marinade has cooled enough, pour 1 cup of the sauce into a large ziplock bag
  5. Add the chicken tenderloins - Set the bag down so all of the chicken is immersed in the juices while you work on the flour mixture
  6. In a large mixing bowl, mix the flour, salt and pepper
  7. Place the flour mixture into another large ziplock bag
  8. Grease a small oven dish
  9. Place the bag of chicken, bag of flour, and oven dish in front of you
  10. Using tongs, grab the chicken tenderloins, and place it in the flour bag, seal, and shake
  11. Using tongs, grab the floured chicken, and place the pieces side by side in the baking dish
  12. Divide the butter up and add a dab of butter on each piece of chicken
  13. Bake at 375 for about 15-20 minutes, or until chicken is white in the middle, and juices run clear
  14. When the chicken is almost ready, mix the paste together with four and water
  15. Add the paste to the reserved sauce that is already in the saucepan, and whisk, heat until sauce thickens
  16. Serve chicken over white rice, adding sauce, and fresh chives
  17. Enjoy!
Adapted from All Recipes
Adapted from All Recipes
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