orange chicken

Not a bad approximation at all, ala shine.

recipes from shine are like picking up a mint off the floor, under a table at a restaurant.  Every once in a while, you find one still in the wrapper.


Cut and pasted from YahooShine, by Sarah Lippoff

What you need

(for the sauce)

3/4 cup fresh squeezed orange juice

1/2 teaspoon minced garlic

1 teaspoon rice wine vinegar

1 tablespoon ketchup

2 teaspoons soy sauce

1/2 teaspoon sugar

Big dash of dried ginger

Pinch of grated orange zest (optional)

Dash of salt and fresh pepper

(for the chicken)

1 lb boneless chicken breast cut into chunks

2 tablespoons flour

Dash of salt and fresh pepper

2 tablespoons canola oil

1 scallion chopped

What you do

Oranges are in season right now so are super cheap and super sweet. Using fresh squeezed really gives this recipe that spring-fresh flavor. Squeeze the orange juice making sure to strain for seeds (no one wants to chomp down on a crunchy bit while enjoying tasty orange chicken!). Chop and add the garlic to the orange juice along with the rice wine vinegar, ketchup, sugar, soy sauce, dried ginger, red pepper flakes, salt and pepper, and orange zest (if you want). Give things a whisk and let sit while preparing the chicken.

Chunk up the chicken and then add to a zip-top plastic bag. Sprinkle the flour, salt, and pepper over the chicken, seal the top, and shake-a-shake.

Heat a non-stick skillet over medium-high heat and add the canola oil. Here’s the deal – you really need a non-stick pan or a wok to make this happen. I’ve tried using a regular skillet (and a really good one) and the chicken sears to the bottom, making a big mess.

Toss the chicken until it’s browned and happy all over, which takes about 5 to 7-minutes. Remove the chicken from the pan and let rest on a few folded paper towels.

Now add that orange sauce to the hot pan and let bubble. After the sauce has simmered for about 2-minutes, add the chicken, stir to coat and continue to reduce for another minute.


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