Easy Orange Chicken

Orange chicken

We love Orange Chicken at our house, but really don’t like the breading that most Chinese restaurants have on their chicken.  I wanted to come up with a recipe that was easy and tasted like the restaurant style of Orange chicken.  I tried a lot of combinations, using orange juice, and orange juice reduction that I added a little sugar to, added extra orange zest, but it just seemed lacking.  Then one time while I was playing with the recipe, and found that someone had finished off the orange juice, I grabbed a jar of orange marmalade and used that instead. It was so easy, I thought I was cheating.  The ending result was what we had been looking for.  Thick sauce, plenty of orange flavor, and a little better than what we got at our favorite Chinese restaurant.  And so here is the result of that experiment.

5 – 6 chicken breasts, skinned and cut into chunks (if you prefer slices, you can do that)

3 tablespoons minced garlic

6 tablespoons soy sauce

1 jar orange marmalade (homemade is better – use a 8 ounce jelly jar)

1/2 tsp. red pepper flakes (more if you like it spicier)

1 tsp. minced ginger

2 tablespoons cornstarch mixed in 3 tablespoons water

In 2 tablespoons oil, brown chicken, a little at a time, keep cooked chicken warm while cooking the rest.  Cover bowl with foil to keep warm.  Add 1 tablespoon oil to pan and sauté garlic and ginger.  Cook 1 minute.  Be careful not to over cook garlic or it becomes bitter.  Add soy, marmalade and red pepper flakes.  Bring to boil and then pour in cornstarch slurry.  Simmer for 1 to 2 minutes until thickened.  Add chicken and stir to coat in sauce.  Serve over rice and can top with thinly sliced green onions.


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