Orange Chicken

Prep Time
Cook Time
Ready In

"The most time-consuming thing about this is chopping the chicken, otherwise it's quick to make IMPORTANT!!! use fresh chicken breast or thighs ONLY, they must NOT be previously frozen then thawed! If you are lucky to have a wok use it to cook the chicken, high heat-quick cooking is always better! My chicken is darker on my photo than it should be as I used more 1/4 cup tamari"

Original is 4 servings


  • Serving Size: 1 (327.5 g)
  • Calories 524
  • Total Fat - 8.2 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 192.8 mg
  • Sodium - 1757.7 mg
  • Total Carbohydrate - 34.8 g
  • Dietary Fiber - 0.7 g
  • Sugars - 18.1 g
  • Protein - 72.5 g
  • Calcium - 46.8 mg
  • Iron - 3 mg
  • Vitamin C - 11.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a small bowl combine all sauce ingredients; set aside (mix again before adding to the skillet).

Step 2

Heat oil in a wok over medium-high or high heat or can use a heavy-bottomed skillet.

Step 3

Combine the 1/2 cup cornstarch in a bowl with salt and pepper.

Step 4

Place the chicken cubes in a bowl, sprinkle the cornstarch over; using your hands, YES hands!, combine cornstarch with chicken mixing until well combined (about 2 minutes mixing time).

Step 5

Add the chicken cubes to the hot wok or skillet. Cook, tossing using 2 spatulas until all the chicken is cooked through and golden brown (about 5-7 minutes, cooking time will depend on how large your chicken cubes are).

Step 6

Once the chicken is cooked through and golden brown remove it from the skillet.

Step 7

Pour the sauce into the hot skillet and simmer stirring until thickened. Add the chicken back in, and toss to coat with sauce. Simmer 2-3 minutes.

Step 8

Garnish with some green onions.


No special items needed.

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