PF Chang’s Orange Peel Chicken
Recipe: #21723
November 13, 2015
Categories: Chicken, Orange, Copycat or Clone Recipes, Fathers Day, Sunday Dinner High Protein, No Eggs, Non-Dairy, Boneless Pieces, Spicy, Kosher Meat, Chicken Dinner, more
"Sharing one of my all time favorite restaurant meals, this is good!"
Original is 4 servings
Ingredients
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- FOR THE ORANGE PEEL SAUCE
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Nutritional
- Serving Size: 1 (317.3 g)
- Calories 502.9
- Total Fat - 13.1 g
- Saturated Fat - 2.3 g
- Cholesterol - 122 mg
- Sodium - 900.3 mg
- Total Carbohydrate - 45.8 g
- Dietary Fiber - 3.1 g
- Sugars - 20.1 g
- Protein - 49.5 g
- Calcium - 82 mg
- Iron - 3.3 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Peel 1/2 of an orange, making sure not to have too much white pulp attached. Slice peel into thin pieces and set aside.
Step 2
Mix all ingredients for the orange peeled sauce together and set aside.
Step 3
Slice the chicken into 3/4 inch cubes, place in a bowl, season with spices, mix well.
Step 4
Mix cornstarch and flour together, pour over chicken, toss well.
Step 5
Heat 1/4 cup oil in a pan over medium heat, saute chicken in 2-3 batches for 3 minutes per side. Remove from pan and set aside.
Step 6
If pan needs to be wipe out, clean the pan and add about 1 tablespoon of fresh oil; add orange peel and garlic, cook for 1 minute, pour in sauce. Bring mixture to boil for about 1 minute, reduce heat to medium low and cook for about 5 minutes, stirring occasionally.
Step 7
Add chicken to sauce, toss to coat and cook 5 minutes more.
Step 8
Serve over hot rice, sprinkled with green onions, enjoy!
Tips
No special items needed.
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