Grilled Orange Chicken
A twist on the Chinese-American dish based on the Panda Express recipe, only healthier.
- 1/2 cup of orange juice
- 3 tsp of orange zest
- 1/2 tsp of sugar
- 2 tbsp of chicken stock
- 1 tbsp of light soy sauce
- 2 lbs of boneless, skinless chicken breasts, cut into small pieces
- 6 tbsp of oil
- 1 tbsp of ginger
- 1 tsp of garlic
- 1/4 cup of green onions, chopped
- 1/4 tsp of crushed red pepper
- 1 tbsp of rice wine
- 1 tsp of sesame oil
- In a bowl, combine the orange juice, orange zest, sugar, chicken stock, and soy sauce. Give it a good stir and set aside.
- Coat the chicken with 4 tbsp of the oil and then place it on the grill. Cook until juices run clear.
- In a wok or frying pan, heat up the last 2 tbsp of oil over medium heat.
- Add in the ginger and garlic and cook until fragrant.
- Add in the green onion and crushed red pepper. Stir and cook for a minute or two.
- Add in the rice wine and stir for a few seconds, then add in the orange sauce you made in step 1.
- Stir the ingredients and wait until the mixture comes to a boil.
- When the mixture is boiling, add in the chicken and stir to coat.
- Continue cooking the mixture until sauce reduces to desired thickness or mixture is well cooked.
- Remove the pan from the heat and stir in the sesame oil.
I estimated the four tablespoons of oil to coat the chicken. Just make sure the chicken pieces are coated so they won’t stick to the grill and will get golden.
You’re free to use ginger powder, minced ginger in a jar, or fresh ginger root. I would suggest though to use fresh garlic and not garlic powder for this one.
I variated from the Recipe Goldmine recipe by adding more orange zest and juice. You should be able to get all the orange needs from two large oranges. I did this because in both the test run and for Zuzi’s mother, the result did not have a good orange flavor to it. Doubling the amounts made up for it.
If your sauce seems too liquid, then either coat the chicken very well with it and dump some of it, or pour some of it out into a cup, stir in a tablespoon of cornstarch, then slowly add it back into the mixture to thicken it. I like this technique better because you won’t dilute the flavor with added water.
You’re free to do any way you like, but I prefer this chicken on top of rice. You can also try it with rice noodles.