Orange Chicken

Serves 6-8

Orange Chicken

Our light take on the popular restaurant entrée is bursting with flavor. Pan fried chicken is paired with freshly squeezed orange juice, ginger, garlic, green onions, and a small amount of brown sugar to create a more savory version of this popular dish. Serve with brown rice and steamed broccoli to make a complete meal.

Ingredients

  • 2 lb. of chicken cubed
  • 2 navel oranges
  • 2 tbsp. rice vinegar
  • 2 tbsp. soy sauce
  • 2 tbsp. lime/lemon juice
  • 1/3 cup brown sugar
  • 1 tsp. minced garlic
  • ½ tsp. minced ginger
  • ½ cup water
  • 1-1 ½ tbsp. corn starch
  • 1 green onion stalk

 Note: You can substitute ½ cup orange juice for the fresh oranges if preferred.

ingredients

Directions

1. Prepare the ingredients

  • Juice the oranges into a small bowl.
  • Mince garlic and ginger if using fresh.
  • Slice the green onion into small rounds.

2. Cook chicken

  • Heat a small amount of cooking oil in a large skillet.
  • Add cubed chicken and cook until no longer pink. Set aside.

3. Make sauce

  • In a skillet, combine the fresh orange juice, rice vinegar, soy sauce, lime/lemon juice, brown sugar, garlic and ginger.
  • Cook on medium-high heat, stirring until slightly thickened and bubbly.

4. Thicken sauce and combine

  • In a small bowl, combine the corn starch and water, whisking with a fork.
  • Add cornstarch mixture into the sauce skillet and continue to cook, stirring constantly until the sauce is thick and well combined.

5. Turn off heat

  • Toss the cooked chicken with the sauce in the skillet and serve.
step 1 preparing steps 2 and 3 preparing
step 3 preparing step 4 preparing

Tasks for Helping Hands:

  • Measuring ingredients
  • Slicing green onions
  • Stirring the sauce

Authors

Carrie Durward, PhD, RD, Sydney Mason, and Chelsey Mickelson

Carrie Durward

Carrie Durward

Nutrition Specialist

NDFS Dept

Phone: (435) 797-5843
Office Location: NFS 113 / USU Campus
 

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