Easy Orange Chicken

By Holly Sosa

Orange Chicken is one of my husband’s favorite meals ever. And I have to admit, it’s probably one of my top ten favorites too. I love the combination of savory and sweet and I’m all about a crispy chicken recipe and this Easy Orange Chicken is the best of both worlds.

To start, I added some barbecue sauce, orange marmalade, and soy sauce to a sauce pan and let it simmer over low heat. The sauce thickens up really nicely as it simmers and should be stirred every few minutes to avoid burning.

While the sauce simmered, I chopped up some chicken breasts into small, bite sized cubes.

And then in two small bowls I added some cornstarch and two whisked eggs.

Next I dipped my chicken into the eggs and then the cornstarch and repeated until all the chicken was coated.

In a large frying pan, I added a thin layer of vegetable oil and let it get hot over medium heat. The best way to test if you’re oil is ready is to drop a little flour into it. If it sizzles, it’s ready.

Once my oil passed the flour test, I added the chicken to the pan. I cooked the chicken for several minutes on each side and then removed all the pieces to a paper towel lined plate to drain.

After the chicken was all removed and had a minute to drain, I tossed it all into the sauce pan and gave it all a good stir to coat all the pieces of chicken.

If you’re a spice lover, now is the time to add in a few red pepper flakes. My kiddos can’t handle any spice, so I leave them out and it’s just as good.

My family enjoys this Easy Orange Chicken over a bed of steamed rice and a side of steamed broccoli. My kiddos, who live by the cardinal no-food-can-touch-each-other rule, enjoy it on a plate, while I pile all of mine into a bowl and mix it all together, spreading the savory sweet sauce all over my rice and veggies.

Easy Orange Chicken

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Ingredients

• 1 cup barbecue sauce
• 1 cup orange marmalade
• 2 tablespoons soy sauce
• 3-4 chicken breasts, boneless skinless
• 1 cup cornstarch
• 2 eggs
• vegetable oil

Instructions

1. In a saucepan, add barbecue sauce, marmalade, and soy sauce and combine. Simmer over low heat for approximately 20 minutes until sauce thickens, stirring every few minutes.
2. While sauce is simmering, slice chicken breasts into cubes and set aside.
3. In two small bowls, add cornstarch to one and beat the eggs in the other.
4. Dip cubed pieces of chicken in the egg mixture and then the cornstarch. Repeat until all chicken is coated.
5. In a large frying pan, add a layer of vegetable oil and heat on medium high heat. Oil will be ready when flour dropped in sizzles.
6. Once oil is hot, add chicken and allow to cook for 4-6 minutes on each side.
7. Remove chicken to plate covered with paper towel to drain.
8. Once all the chicken is thoroughly cooked, add to sauce and toss until well coated.
9. Serve over rice or on it’s own!

Notes

Recipe adapted from Crafty Morning.

3.5.3208

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