Quick and Easy Orange Chicken
Serve with rice and a steamed vegetable for a quick and easy dish on busy weeknights.
Serves: 4Hands-on: 30 minutesTotal: 40 minutesDifficulty: Easy
- 2 boneless, skinless chicken breasts (6 oz.) cut into 1" cubes
- 2 Tbsp. Chinese rice wine or dry sherry
- 1 egg white
- 5 tsp. cornstarch, divided
- ¼ cup water
- 5 tsp. orange juice
- 1 Tbsp. soy sauce
- 1½ tsp. brown sugar
- ¼ tsp. chili paste
- ¼ tsp. sesame oil
- 2 Tbsp. vegetable oil
- 1 tsp. minced ginger
- 1 clove garlic, minced
- Place the chicken in a medium bowl. Mix in the rice wine, egg white, and 3 teaspoons of cornstarch, adding the cornstarch last. Marinate the chicken for 15 minutes.
- In a small bowl, mix together the water, orange juice, soy sauce, brown sugar, chili paste, sesame oil, and 2 teaspoons of cornstarch.
- Add the vegetable oil to a preheated wok or skillet. When the oil is hot, add the ginger and garlic. Stir-fry briefly until aromatic.
- Add the chicken and stir-fry until the chicken changes color and is nearly cooked through, about 3–4 minutes.
- Give the prepared sauce a quick stir. Push the chicken up the sides of the wok and add the sauce, stirring vigorously to thicken. Mix the sauce with the chicken and cook the chicken for another minute.