Tonight’s dinner: Orange Chicken

Cook up this take-out inspired meal right in your own kitchen! There’s no need to break the bank this weekend. This delicious Orange Chicken recipe can be made at home in no time at all, for just a couple of dollars.

Orange Chicken

Everybody loves Orange Chicken. It’s a favorite dish as Chinese restaurants across the nation — but a single-sized serving of the stuff will set you back seven bucks or more. Here is an easy recipe that tastes so much like the orange chicken you order at Panda Express, you won’t believe it!

Orange Chicken

  • 1 1/2 lbs chicken breast, uncooked
  • 3 well beaten eggs
  • 2 T. milk
  • 1 c. cornstarch
  • Salt & Pepper to taste

Slice chicken into bite-sized pieces. Dip chicken pieces in egg mixture, coat in cornstarch, then dip again in egg mixture. Fry in oil heated over a medium or medium-high stove, until lightly browned on both sides. Remove and allow to cool on a paper towel before transferring to a cookie sheet. To cook, make sure chicken pieces are in a single layer on cookie sheet, coat with orange-kumquat glaze and bake according to directions below.

Orange Chicken Glaze

  • 1/2 c. soy sauce
  • 1/4 c. catsup
  • 1/2 c. honey
  • 1/4 c. orange juice, freshly squeezed
  • Zest of 1 orange
  • 2 T. white vinegar
  • 1 T. chives
  • 1 T. red pepper flakes
  • 1 T. sliced almonds

In a medium saucepan, combine soy sauce, catsup, honey, orange juice and zest, chives and red pepper flakes. Stir together over medium heat and bring just to a boil. Drizzle sauce over prepared chicken. Bake in an oven preheated to 400 degrees for 20-25 minutes, stirring often to coat the chicken with the glaze. Remove from oven when glaze is no longer puddled around the chicken, it should be sticky and fully coating the chicken. Garnish with chives or chopped scallions, red pepper flakes, kumquat sliced and sliced almonds. Serve immediately over steamed rice.

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