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Helpful Kitchen Items:
Spicy Orange Chicken
Servings: 4 servings
- ½ cup orange marmalade
- ⅓ cup brown sugar
- ½ tsp Chinese Five Spice powder
- 1 Tbsp soy sauce
- 2 Tbsp water
- 2 tsp orange zest
- ½ tsp toasted sesame oil
- 1 tsp red pepper flakes adjust to taste
- juice of one small lemon
- 4 6 oz boneless skinless chicken breasts cut into bite-size pieces
- 2 large eggs beaten
- 1 cup all purpose flour add ½ tsp each salt & black pepper, mix together
- peanut oil
- 1 large red pepper seeded and thinly sliced
- 1 medium red onion thinly sliced
- 3 cloves garlic minced
- chopped green onion and cooked Jasmine Rice for serving
- To prepare the sauce: Mix ingredients for the sauce together until the sugar dissolves. This can be done up to 2 days in advance and kept in an airtight container in the fridge chilled, if desired.
- To prepare chicken: Dip the chicken into the beaten egg, then roll in the all purpose flour seasoned with salt and pepper. Coat on all sides, shaking off any excess. Repeat until all chicken is breaded.
- Heat 4-6 tablespoons of peanut oil in a large skillet. Add the chicken pieces.
- Cook the chicken pieces in batches browning on all sides for 1-2 minutes removing to a platter to keep warm..
- Add pepper and onion to the skillet. Add additional oil as needed. Season with salt and black pepper to your taste.
- Cook on medium high heat until the vegetables are crisp tender, about 2-3 minutes. Add garlic to the pan. Cook for 1 minute longer.
- Pour prepared sauce over cooked vegetables and heat through. Return the chicken to the pan. Toss gently until all of the chicken pieces are coated evenly with sauce.
- Serve immediately on a bed of Jasmine rice garnished with green onions.
Chinese five spice powder is a blend of cinnamon, anise, fennel, ginger, clove and licorice root. It adds an authenticity in flavor to this dish that makes it worth buying and it's readily available in the Asian section of most grocery stores. If you like lots of sauce, the sauce recipe easily doubles.