Made with chile paste and orange juice, this recipe for Orange Chicken is great for busy weeknights. For a more traditional Chinese Orange Chicken recipe, see Szechuan Orange Chicken with Red Chilies.
Follow the link for more Chinese Chicken Recipes.
Follow the link for more Chinese Chicken Recipes.
Prep Time: 35 minutes
Cook Time: 7 minutes
Ingredients:
- 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
- Marinade:
- 2 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon cornstarch
- Sauce:
- 1/3 cup orange juice*
- 2 tablespoons dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 1/4 teaspoon chile paste
- 1 clove garlic, minced
- 1 slice ginger, minced
- Oil for stir-frying, as needed
Preparation:
Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate
the chicken for 30 minutes.
While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.
Heat the wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic.
Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.
Combine the sauce and the chicken. Stir-fry for another minute and serve hot.
*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.
While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.
Heat the wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic.
Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.
Combine the sauce and the chicken. Stir-fry for another minute and serve hot.
*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.
