If you don’t already know, I love Asian foods. I even have a series of recipes on Asian dishes! I made this one last week and it’s just superb. I could just spoon this sauce in my mouth and be just as happy. Heck, if you’re vegetarian, make this sauce and pour it over rice or add tofu if you’re needing a bit of protein! Honestly, this is how I feel about all Asian sauces… Just saying…
This is my take on Orange Chicken. Since don’t care to batter the chicken pieces and fry it, I saute’ them in a little oil just until it’s done in the center, then pour in the liquids and cook a few minutes. This is not only a simple and quick way to prepare this meal during our work week, I feel like it’s healthier too.
The sauce has a nice deep complex flavor with a bit of sweetness and citrus going on. With a few Chinese spices in the mix, it just adds that “smack” “smack” “wonder what that taste is?” I love dishes like that!
This is how I make it.
Asian Orange Chicken
First get your rice in the rice maker and cooking away. My ratio of rice to water is 1:1. If I’m looking for my rice to be stickier, I’ll do 1 cup of rice to 1 1/3 cup water. Either way, it takes about an hour to cook.
TIP: When time is of essence during the week, make a pot of rice a day or two before and refrigerate. If truth be known, I commonly make it on Sundays so I’ll have it for the week. It keeps about 5 days, in a sealed container, in the refrigerator. Then the night I’m serving it, I’ll put the amount I need into a microwave safe bowl, add about a Tablespoon of water, cover with plastic wrap and cook it in the microwave for a minute or two on high, depending on the power of the microwave. All you’re trying to do is warm it back up.
In a small bowl, combine the Soy or Tamari sauce, ketchup, orange juice, orange zest, garlic, cinnamon, cloves, fennel seeds crushed with your fingers, brown sugar, cornstarch and water. Set aside.
Soy vs Tamari sauce: Soy sauce is made from soy beans, some kind of wheat, water and salt. Tamari is made from soy beans, water and salt which makes it gluten free. If you’re on a gluten free diet, you should always use tamari sauce. (you’ll see this statement in many of my dishes that contain soy or tamari sauce… just saying…)
In a large non-stick wok or skillet over medium high heat, add the oil. Then pat the cut up chicken pieces with paper towels before putting them into the hot oil. This helps prevent hot oil splatters. Painful!! Not that I would know anything about that… (*Ahem* Cough Cough)
My favorite go-to is chicken tenders. Around here, it’s frequently on sale (great for stocking the freezer) and it’s not only nice and tender, it’s easy to cut up.
Cook the chicken, stirring occasionally, until it’s no longer pink in the middle. This will take about 5-7 minutes depending on how hot your pan is.
Well, it appears I forgot to get a picture of the liquid going into the pan with the chicken. Couldn’t find it anywhere! ( I know I did… ) When I make it again, and it will be soon, I’ll be sure to include a proper picture to replace the above.
But for now, visualize that I’m pouring that bowl of soy, ketchup, orange juice… etc. over the cooked chicken. Reduce the heat to medium low and simmer until it has thickened. This will take a few minutes.
Then grab a big ole spoon and scoop out that delicious Orange Chicken and pour it over your hot rice! I’m telling ya, I can eat Asian/Chinese/Japanese/Thai foods any day! Love it!!
For other Asian dishes, check these out!
My go-to for a vegetable for most Asian dishes is steamed broccoli. But you could certainly serve snow peas, edamame, carrots and peas or a side salad with this!
Here’s the printer friendly recipe.