Asian food is my absolute favorite. Whether it’s a Chinese, Japanese, Thai, or Korean dish, chances are that I like it. It’s the type of food I grew up eating in Hawaii and the kind I make regularly for my family. I haven’t included a lot of these recipes on this site because I cook by taste and therefore don’t measure ingredients. It has been difficult to write down an exact recipe for some of my favorites, but I plan to change that. I’ve been working on recreating some of these recipes for the blog, so if you’re a fan of Asian food like me, then hopefully you’ll appreciate some of these upcoming posts!
This Orange Chicken is a family favorite! We love the sweet and tangy sauce, which is similar to a chicken dish from the local Chinese take-out place, but without the MSG, corn syrup, and all the other bad ingredients that come along with it. One of our favorite ways to eat this chicken is with ginger and garlic sautéed green beans and sticky rice—seriously, so yummy!
This chicken is lightly breaded with cornstarch and then coated in egg before being sautéed in a little oil. Coating the chicken in cornstarch first and then in the egg batter keeps the starch from falling to the bottom of the pan and burning. It also creates a light and slightly crispy coating on the chicken, which holds the sauce well.
I’ve tried this dish without breading the chicken and it was still yummy and a good “lighter” alternative, but this breaded version is much more delicious. I also prefer to use chicken thighs because they stay much more tender and juicy compared to chicken breast. But for all you who only like to eat white meat (like my picky little sister;) just be sure not to over-cook the chicken breast pieces, which can lead to dry and tough nuggets.
Don’t be afraid to make this dish your own! Feel free to adjust the seasonings to suit your taste—add more or less sweetener, vinegar, garlic, ginger, or sriracha. After all, that’s one of the perks to cooking your own food, right? Enjoy, friends!
- ¾ cup freshly squeezed or all-natural orange juice
- ¼ cup Apple Cider Vinegar or rice vinegar
- 3-4 tablespoons Honey or other sweetener of choice (more or less, to taste)
- 3 tablespoons Low Sodium Soy Sauce (if gluten-free use Gluten-Free Tamari, or Soy & Gluten Free Coconut Aminos)
- 1 tablespoon finely minced garlic (1 to 2 teaspoons of garlic powder)
- ½ tablespoon orange zest (grated from the outer orange peel of 1 medium orange)
- ½ teaspoon freshly grated ginger (1/4 teaspoon if using ground ginger)
- ½–2 teaspoons Sriracha, to taste (use greater amount if you like it more for spicy)
- 4 tablespoon water mixed with 2 tablespoons Corn Starch (or all-purpose flour)
- salt and pepper, to taste
- 2 lbs. boneless & skinless chicken breasts or thighs, cut into 1-inch bite-size pieces (thighs are a little more tender and juicy in this recipe)
- salt and pepper
- 1 cup Corn Starch
- 2-3 beaten eggs
- Cooking oil to coat bottom of pan (Avocado Oil, Coconut Oil, or vegetable oil)
- chopped green onions and sesame seeds for sprinkling on top, optional
- steamed rice or quinoa to serve with, about 1 cup per person (optional)
- ½ tablespoon butter (regular or dairy-free) or cooking oil
- 1 12 oz. bag of frozen whole green beans
- 1 large garlic clove, minced
- 1-2 teaspoons peeled ginger root, minced
- In a medium saucepan, combine orange juice, vinegar, honey (if you don't like a lot of sweetness, start with less and add more to taste) soy sauce, garlic, orange zest, grated ginger, and sriracha (it's very spicy. I suggest starting with less and adding more to taste.) Place saucepan on the stove over medium-high heat, stirring often. Taste and adjust sweetness and spices, to taste. Mix water and cornstarch together and add to the saucepan. Stir over medium-high heat until sauce thickens. Remove from heat and set aside for later.
- Cut your chicken breasts or thighs into bite-sized pieces (about 1-inch thick) and season the cut pieces with salt and pepper. Crack 2 eggs in a medium sized bowl and lightly beat with a fork. Set aside. You may need to add a third egg later, if you run out.
- Meanwhile, drizzle oil into a large frying pan, enough to lightly coat the bottom and set on the stove over medium-high heat. Place 1 cup of cornstarch into a gallon sized baggie or medium bowl. Place cut and seasoned chicken pieces into cornstarch and shake or toss to coat. Place cornstarch-coated chicken pieces into the egg mixture, lightly coat, and then spread chicken pieces out into a single layer in the hot frying pan. Be careful not to overcrowd; You will have to cook a few batches.
- Cook chicken for 2-3 minutes per side, until lightly browned and cooked thoroughly. Remove chicken pieces to a paper towel lined plate and repeat the process with remaining batches, adding a little more oil in between if needed. When all of the chicken is cooked, drain the pan and wipe clean, if needed.
- Place cooked chicken back into the pan and cover with the orange sauce. Put the skillet back onto the stove over medium-high heat and bring sauce to a simmer. Toss chicken in the sauce to coat. Remove from heat and top with sesame seeds and chopped green onion. Serve with ginger garlic green beans and rice or quinoa.
- Into a large skillet, heat butter or oil over medium-high heat. Place the frozen green beans into the hot pan, along with minced garlic and ginger. Turn the heat up to high and use tongs to continuously flip green beans in the pan to evenly cook. You want to cook these over high heat so that the water from the frozen green beans evaporates quickly and they don't get soggy. Cook for 4-5 minutes, or until green beans are heated through.