Let's face it - we all love Chinese take-out. A favorite of mine is the orange chicken. The breading and sweet and sour sauce with accents of orange flavor get to me every single time. Here's a recipe that is not only fast and simple, BUT also a whole lot healthier than your average grease-filled take-out! Ingredients: - 1 1/2 to 2 pounds boneless skinless chicken breasts, cut into bite size chunks - 2 tablespoons cornstarch - 2-3 tablespoons olive oil - 3/4 cup orange marmalade - 2 tablespoons soy sauce - 1 teaspoon rice vinegar - 1/2 teaspoon sesame oil - 1/2 teaspoon chili garlic sauce - 1/4 - 1/2 teaspoon red pepper flakes - 1/8 teaspoon salt - A pinch of ground pepper Directions: 1) Place cut up chicken in bag with cornstarch and shake. Add a teaspoon or so of water as needed for the cornstarch to form a light batter on the chicken 2) Heat a nonstick skillet and lightly coat with olive oil Place the chicken in the skilled and cook for 2-3 minutes until lightly browned 3) Turn over and cook for 2-3 minutes on opposite side Place chicken in crock 4) Mix the remaining ingredients in bowl or measuring cup 5) Poor over top of chicken 6) Cook on high for 2-3 hours or low for 4-6 until chicken is fully cooked. 7) Enjoy!
Crispy Orange Chicken
@Lissabrol1 Pan fry the chicken with the sauce for 5 mins or put in a dutch oven over low heat for 15 to 20 mins. If you use paper bowl to absorb the excess oil after browning the meat, the finished dish would not be greasy.