This recipe is something I have been seeing a lot on Facebook and Instagram. Although, I absolutely love oranges and anything citrus-y, and not to mention Asian food, I was still a little sceptical. As a matter of fact, until I had the first bite, I was not sure how fresh orange juice would go with ingredients such as soya or hoisin sauce. However, I’m so excited to tell you guys that it turned out pretty yummy! It is also really light and super easy to digest. Usually, when I make Asian chicken dishes, it requires that I deep fry the chicken before hand, however, for this recipe I decided to go a little healthier by only pan frying the chicken in a little bit of oil. In addition to that, I also used less sugar compared to what a ‘normal’ orange chicken recipe would require. So, if you are interested, keep reading to find out how to make this delight for yourself!
The ingredients you need for this recipe are:
- Chicken breast (I only used one as I wanted to only make a small batch)
- Soya sauce
- Hoisin sauce
- Salt and pepper
- Baking soda
- Chilli garlic sauce
- Fresh orange juice
- Green Onions
- Baby Corn
- Sesame seeds
- Ginger and garlic
First, you want to start off with your chicken. Take your chicken breast and cut it in small cubes or into thin strips. Then, transfer your chicken into a big bowl and add 2 table spoons of cornflour, 2 table spoons of soya sauce and hoisin sauce. Also include a pinch of salt, pepper and half a teaspoon of baking soda before you mix everything really well. Once you’ve mixed it, just cover the bowl with the cloth or cling film and let the chicken sit in its marinade.
While your chicken soaks up the marinade, you can go on to make the sauce. For your sauce you want to chop up one orange in half and squeeze its juice in a separate bowl. Next, add 2 table spoons of soya and hoisin sauce and 2 table spoons of chilli garlic sauce (you can also use just normal chilli sauce). After this, add 1 teaspoon of regular or palm sugar to help neutralize the flavours. This will help blend all of the flavours together, creating a beautiful concoction.
At this point, you can prep your vegetables. You can add what ever vegetables you like and what you think would taste really good in this recipe. In my case, I added whatever I found in my fridge, which was: half a packet of baby corn which I washed and chopped in half; a small green capsicum or bell pepper, and green onions to garnish on top! You are going to be cooking your chicken with ginger and garlic, so chop up about 2 cloves of garlic and just the same amount of ginger as well.
By now, your chicken has had time to soak up all the ingredients of the marinade. So, in a pan add 2 tablespoons of vegetable oil and wait until it is heated up. Once it is, you can add your ginger and garlic and cook it for a couple of minutes (don’t let it get brown). Then, at this point add your chicken and cook until it is golden brown. Now, because we are not deep frying the chicken, it won’t be coming out as ‘orange’ as you may have seen in photos or have had in restaurants. It does taste just as good, and this way it comes out really juicy and succulent! My mouth is watering just thinking about it now!
Once your chicken has cooked, half way, or even all the way – you can add all of your veggies and give them a little stir as well! What I did next, which you can totally miss out as it may be a bit extra, is add a few splashes of chicken stock. This ensures everything turns out really flavourful. After this, I added the sauce and gave everything a really nice mix. To finish the dish, I added my chopped green onions and sprinkled some sesame seeds to make it look fresh! I served my orange chicken with plain boiled rice, but you can also have it with any kind of noodles!