Orange Chicken
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Ingredients
CHICKEN:
1 pound boneless skinless chicken breasts or chicken thighs cut into 1 inch cubes
2 tablespoons cornstarch or potato starch (see note in step 2 below)
1 1/2 cup of frozen stir fry vegetables (or fresh)
rice (optional)
FOR THE ORANGE SAUCE:
1 cup orange juice
4 tablespoons brown sugar
2 tablespoon soy sauce
2 tablespoon rice wine vinegar
1 teaspoon ginger paste
1 or 2 dashes of red pepper flakes
zest of one orange (or 2 tablespoons of orange marmalade)
2 teaspoons cornstarch mixed with 2 teaspoons water
1 pound boneless skinless chicken breasts or chicken thighs cut into 1 inch cubes
2 tablespoons cornstarch or potato starch (see note in step 2 below)
1 1/2 cup of frozen stir fry vegetables (or fresh)
rice (optional)
FOR THE ORANGE SAUCE:
1 cup orange juice
4 tablespoons brown sugar
2 tablespoon soy sauce
2 tablespoon rice wine vinegar
1 teaspoon ginger paste
1 or 2 dashes of red pepper flakes
zest of one orange (or 2 tablespoons of orange marmalade)
2 teaspoons cornstarch mixed with 2 teaspoons water
Cooking Instructions
Sauce:
1. To make sauce, combine the orange juice, brown sugar, rice wine vinegar, soy sauce, ginger, red pepper flakes, and orange zest (or marmalade) into a small saucepan on medium heat.
2. Bring mixture to a simmer and simmer for 5 minutes.
3. Mix cornstarch and water together in a small bowl and add it to the orange sauce.
4. Let simmer for one additional minute while stirring then immediately remove from heat.
Chicken and vegetables:
1. Preheat air fryer to 400 degrees.
2. Combine chicken pieces and cornstarch into a bowl and mix until chicken is just fully coated. (Note: Simply add half the corn starch to the chicken and mix. Add the rest in slowly. Once the chicken is fully coated, stop. You don’t need to use all if you don’t need it!).
3. Cook chicken for 7-9 minutes or until chicken is just at or above 165 degrees internally. Put aside.
4. Cook (or stir-fry with 1 Tbsp oil) the vegetables. Frozen vegetable may take longer to cook. (I used a wok)
5. When done, mix in the chicken.
6. Mix half the sauce. Toss and heat up the sauce. This is only a minute or so.
7. Plate the chicken and vegetables (over rice) and pour remaining sauce over all.
1. To make sauce, combine the orange juice, brown sugar, rice wine vinegar, soy sauce, ginger, red pepper flakes, and orange zest (or marmalade) into a small saucepan on medium heat.
2. Bring mixture to a simmer and simmer for 5 minutes.
3. Mix cornstarch and water together in a small bowl and add it to the orange sauce.
4. Let simmer for one additional minute while stirring then immediately remove from heat.
Chicken and vegetables:
1. Preheat air fryer to 400 degrees.
2. Combine chicken pieces and cornstarch into a bowl and mix until chicken is just fully coated. (Note: Simply add half the corn starch to the chicken and mix. Add the rest in slowly. Once the chicken is fully coated, stop. You don’t need to use all if you don’t need it!).
3. Cook chicken for 7-9 minutes or until chicken is just at or above 165 degrees internally. Put aside.
4. Cook (or stir-fry with 1 Tbsp oil) the vegetables. Frozen vegetable may take longer to cook. (I used a wok)
5. When done, mix in the chicken.
6. Mix half the sauce. Toss and heat up the sauce. This is only a minute or so.
7. Plate the chicken and vegetables (over rice) and pour remaining sauce over all.
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