Thursday, May 7, 2015

Orange Chicken


  • 2 Boneless Chicken Breasts Cubed
  • 1 Cup Corn Starch
  • 2 Eggs Beaten
  • 1 Large Orange
  • 1 1/2 Cups Orange Juice
  • 1/8 Cup Soy Sauce
  • 1/8 Cups Honey
  • 1/8 Cup Corn Starch Dissolved in Water
  • Paprika
  • Garlic Powder
  • Salt
  • Pepper


  1. Preheat the oven to 325 degrees.
  2. Dredge the cubed chicken pieces in corn starch and then in beaten eggs.
  3. Add to a hot skillet and cook 2-3 minutes before flipping.
  4. Allow the chicken to cook just until the egg on the outside is cooked through. 
  5. In the meantime, whisk together orange juice, soy sauce, honey, dissolved corn starch, and seasonings. Squeeze fresh orange over mixture as well until mostly juiced.
  6. Add the chicken to a baking dish and pour orange juice mixture over.
  7. Place remaining slices of fresh orange (not the skin!) in the baking dish.
  8. Put the dish in the oven uncovered and cook 10 minutes.
  9. Stir the mixture, flipping the meat to ensure it is evenly coated in the sauce.
  10. Cook another ten minutes.
  11. Raise the oven temp to 425 degrees and cook an additional 15 minutes, or until the chicken is cooked through and the sauce has bubbled and thickened.
  12. Serve over jasmine rice.

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