Orange Chicken


I love to order take out chinese, until just after I’ve finished.  Then it’s all “why is my belly rumbling”?  Instead why not make my favorite orange chicken at home, where I can control what goes into the recipe and ultimately how it makes me feel.  Chinese without the guilt…

Food 079

Orange Chicken
1/4 c orange marmalade
2 tbs vegetable oil
2 tbs soy sauce
1 tbs orange juice
1 tbs rice wine vinegar
1 garlic clove, minced
1/2 tsp ginger, minced
1 lb chicken thighs, diced into 1 inch cubes
2/3 c cornstarch
1/2 c water
4 scallions, chopped

In a bowl combine orange marmalade, vegetable oil, soy sauce, orange juice, rice wine vinegar, garlic, and ginger.  Pour half of the mixture into a resealable plastic bag, setting aside the rest.  Add chicken thighs to same plastic bag, let marinade for 30 minutes. Add cornstarch to a plate then add drained chicken thighs to cornstarch, coat fully.  Heat vegetable oil in a large saute pan or wok over high heat so that the bottom of the pan is fully covered with oil.  Once the oil is screaming hot add the chicken turning gently until golden brown about 5-6 minutes.  Let the chicken drain on a paper towel lined plate, then make the sauce.  Add the remaining marinade to the pan and the water.  Let sauce come to a boil so it can thicken.  Add chicken back to pan to coat with sauce then sprinkle with scallions.  Serve over white rice.

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