Like any person, I love Chinese food, especially Orange Chicken. Although, I’m sure the dish has been over-the-top Americanized, it’s still amazing. Yeah, I know, you can smell it already.
This is my problem: getting hold of that deliciousness can be a little more difficult with 2 kids. With one of them being a picky eater, and the other having somewhat unpredictable sleeping habits, piling everyone into the car, heading to the restaurant, and eating as fast as you can, before one of them needs something, isn’t exactly what I would call “a fun night out.”
Why don’t I just order takeout? The first issue is I have is to find a good Chinese takeout place that delivers in my neighborhood. Secondly, whenever we order from a takeout place, I feel like I ate a gallon of oil. Eww.
So moments after I had my major Orange Chicken craving, I pulled out my phone and started searching for recipes. This is what I found, the best Orange Chicken, ever. In fact, I am willing to say that after you try it, staying home, making this and watching a movie, will sound more appealing than ordering take out. That is, unless you found some insanely good takeout place, and in that case, you better share the number.
On a side note, the first time I made this, Jeff kept the kiddos entertained so I could put everything together. The second time I made it, Jake was at school and Julian was napping. I prepped during that time, sauce made, chicken chopped. It’s not an incredibly time consuming or difficult recipe, but with 2 kids, every second counts! Who knows when someone is going to have a full-blown meltdown.
1 1/2 cups water
1/4 cup orange juice
1/3 cup seasoned rice wine vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest, grated
1 cup packed brown sugar
1/2 teaspoon ginger root, grated
1/2 teaspoon garlic, grated
1/4 teaspoon red pepper flakes
(ADD LAST) 2 tablespoons cornstarch dissolved in 1/4 cup water
Add all your ingredients to a small pot and bring to a boil. Keep your eye on it! It will boil over easily.
While that is boiling, start chopping your chicken into bite sized pieces.
Once the sauce is boiling, add your cornstarch mixture. Continue to stir until thickened.
4 chicken breasts or 10 boneless skinless chicken thighs chopped into bite-sized pieces
Gluten Free flour (or regular flour if that’s all you have)
Salt & Pepper
Chop the chicken and throw into a big bowl. In a large sauté pan, heat about a 5 second pour of olive oil.
Season the chicken with salt and pepper. Mix. Pour equal parts cornstarch and flour over chicken. Mix. There is no science to the amounts of cornstarch and flour. In fact, if you want to leave out the cornstarch and flour, it will still be amazing. The more flour and cornstarch, the crunchier it will be.
Sauté the chicken in batches, then place on a plate covered with a paper towel. About 4 minutes each batch. You don’t want the chicken to be cooked all the way.
Once all of the chicken is out of the pan. Toss out any remaining oil. Return chicken to the pan. Pour all of the sauce over and simmer for another 5 minutes, covered. Check your chicken to make sure it’s done. Serve over rice and garnish with green onion.
Happy Take-Ining :)
Inspired by the Noshery