Try this Orange Chicken - Quicker Than Takeout recipe, or contribute your own.
Suggest a better descriptionTo make the sauce, in a medium saucepan, whisk together the first nine ingredients (water through pepper flakes). Place the pan over medium-high and bring to a low simmer.
In a small bowl, mix together 2 tablespoons of water and the cornstarch to create a slurry and whisk into the sauce. Bring the sauce to a low boil and cook for 1 minute, or until the sauce thickens and clears. Reduce the heat to low and allow to simmer.
Roll the chicken pieces in the egg and toss with flour to coat.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half of the chicken and cook 4 to 5 minutes, or until well browned on all sides and chicken is cooked through. Transfer the chicken to a bowl and cover. Heat the remaining oil and cook the remaining chicken pieces. Add the chicken to the bown and set aside.
Add the red pepper and onion to pan and cook for 4 to 5 minutes, or until slightly softened. Add the chicken to the pan and then the orange sauce. Stir to coat and serve.
Marlene Koch wasn''t kidding when she said you''d never go back to orange chicken take-off! Lots of ingredients but a really super recipe! It has a spicy kick to it.
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 374 | ||
Calories from Fat: 93 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 135.1mg | 42 % | |
Sodium 242.5mg | 8 % | |
Potassium 628.7mg | 17 % | |
Total Carbohydrate 32.7g | 10 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 31.5g | ||
Protein 36.3g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 374
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