Restaurant Style Orange Chicken Recipes

RESTAURANT-STYLE ORANGE CHICKEN

Steps:

• Mix dressing, orange zest, juice, honey, ginger and crushed pepper until blended.
• Heat oil in large skillet on medium-high heat. Add chicken and peppers; cook 5 to 6 min. or until chicken is done and peppers are crisp-tender, stirring frequently. Remove chicken mixture from skillet; cover to keep warm.
• Add dressing mixture to skillet; cook and stir 3 to 4 min. or until thickened. Stir in chicken mixture; cook and stir 2 min. Top with onions.

RESTAURANT STYLE CHINESE ORANGE CHICKEN WITH SPRING PEAS

Steps:

• Orange Sauce:.
• In small bowl, combine orange juice, brown sugar, soy sauce, rice wine, cornstarch and orange zest. Set aside.
• Chicken:.
• In a small bowl, whisk together the egg whites and water. Stir in chicken pieces.
• In a pie plate, stir together cornstarch, flour, salt and pepper with a fork or clean whisk.
• Taking a few pieces of chicken at a time, dip chicken into the flour mixture.
• In a large skillet, add vegetable oil to cover pan to a 1/2-inch depth. Heat skillet over medium to medium-high heat. Brown chicken, a few pieces at a time. Remove chicken and allow to drain on paper-towel lined plate or rack. Continue until all chicken is browned. (Note: You may need to adjust heat up or down to maintain oil temperature as you cook.) Set aside.
• Stir-fry:.
• In a separate skillet or wok, heat 1-2 tablespoons oil over medium-high heat. Add garlic and ginger and stir until fragrant (just a few seconds). Stir in green onions, red pepper flakes, and peas.
• Add orange sauce and stir until thickened.
• Stir in chicken and simmer until evenly coated and heated through.
• Serve over steamed rice.

ORANGE CHICKEN (RESTAURANT STYLE)

Steps:

• Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion. In a small bowl Mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
• Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
• In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
• Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
• Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
• Serve over Fried Rice or steamed white Rice.
• Enjoy!