Ingredients and Weight:
- Boneless, skinless chicken breasts: 2.25 lbs (1 kg)
- Orange juice: 1 cup (240 ml)
- Zest of 1 orange
- Soy sauce: 1/2 cup (120 ml)
- Honey: 1/4 cup (60 ml)
- Brown sugar: 1/4 cup (50 g)
- Sesame oil: 1 tablespoon (15 ml)
- Cornstarch: 1 tablespoon (15 g)
- Water: 1 tablespoon (15 ml)
- Orange wedges, for garnish (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cut the chicken into 1-inch pieces.
- In a large bowl, whisk together the orange juice, orange zest, soy sauce, honey, brown sugar, sesame oil, and cornstarch.
- Add the chicken to the bowl and toss to coat.
- Refrigerate for at least 30 minutes (up to overnight).
- Heat a large skillet or wok over medium heat.
- Fry the chicken for 10-12 minutes, or until golden brown and cooked through.
- Add the orange sauce to the skillet and bring to a boil.
- Reduce heat and simmer for 5-7 minutes, or until thickened.
- Garnish with orange wedges, if desired.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 g
- Protein: 30 g
- Carbohydrates: 35 g
Dish Characteristics:
- Crispy, juicy chicken
- Sweet and tangy orange sauce
- Bright and flavorful
- Perfect for a special occasion or family dinner
User Comments:
- "This orange chicken is the perfect combination of sweet, tangy, and savory. It's so delicious!" - John Smith
- "I've made this recipe several times and it's always a hit. The chicken is crispy on the outside and tender on the inside." - Jane Doe
- "I love how easy this recipe is to make. It's perfect for a quick and easy weeknight meal." - Mary Jones
Special Precautions and Tips:
- To ensure the chicken is cooked through, use a meat thermometer to measure the internal temperature. It should reach 165°F (74°C).
- If you don't have sesame oil, you can substitute olive oil or vegetable oil.
- If the sauce is too thick, add a little water to thin it out.
- Serve the orange chicken over rice or noodles for a complete meal.
