Orange Peel Chicken

Better than take-out Orange Peel Chicken recipe that couldn’t be easier to make from scratch!

I’m all about take-out style recipes you can make from home. Orange chicken is one of my all-time favorites, but I also love:

General Tso’s Chicken

Kung Pao Chicken

Ham Fried Rice

P.F. Chang’s Chicken Lettuce Wraps

The flavors in this recipe are perfect–sweet and tangy, with a little bit of spice. And you honestly can’t beat how EASY this dish is. Made in one pan, no deep-frying or special methods. It’s way healthier than take-out too. I serve it with my favorite Fried Rice, (I leave out the ham and substitute brown rice.)

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Orange Peel Chicken

Author: Lauren Allen

Ingredients

• 2  chicken breasts cut into small pieces
• 1/2 cup of cornstarch
• 2 Tablespoons of oil
• 4 green onions chopped
• Hot cooked brown rice for serving
• Sesame seeds for garnish (optional)

For the Sauce:

• 1/2 cup orange juice
• 1  teaspoon orange zest
• 3 cloves garlic minced
• 2-4 teaspoons  Sriracha hot sauce to taste, for heat 
• 1/3 cup  chicken broth
• 2  Tablespoon soy sauce
• 2  Tablespoons sugar
• 2  teaspoons Apple cider vinegar
• 1 Tablespoon  rice wine vinegar
• 2 1/2  teaspoons corn starch

Instructions

1. Add cornstarch and chicken pieces to a ziplock bag and shake to evenly coat.
2. Heat oil in a large skillet over medium-high heat. Add chicken in 2-3 batches, cooking for several minutes on each side until golden brown and cooked through. Add more oil while cooking, if needed. Remove chicken to a plate.
3. Add the sauce ingredients to the pan and whisk well to combine. Cook for a few minutes, until thickened. Add green onions and cooked chicken and toss to coat. Serve over hot cooked rice with a few extra green onions and sesame seeds (optional) on top.

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