Orange Chicken

Orange Chicken

To a large skillet, heated to medium, add:

2 T oil

1 lb chicken, cut into 1/2" cubes

Cook chicken, stirring occasionally, while assembling sauce:

2/3 cup warm water

4 T brown sugar

4 T orange juice concentrate

4 T soy sauce

4 T ketchup

2 T white vinegar

1 tsp garlic powder

1/2 tsp crushed red pepper flakes

1/2 tsp Chinese five spice powder

2 tsp orange zest (optional)

Stir together.

Pour sauce over chicken, bring to low boil and reduce heat to low. Simmer for ~30 minutes.

Prepare slurry, combining in a small bowl:

4 tsp corn starch

4 T cold water

Stir well. Whisk into cooking sauce + chicken, continuously stirring until sauce is smooth and thickens (~2 min).

Serve hot over rice or Lo Mein Veggie Style.

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Brenda's tips:

• Serving size: 4 servings

• The key ingredients are:

  • Orange: hence the name . . .and, 

  • Chinese Five Spice. It's a combination of cinnamon, cloves, Szechuan peppercorns, fennel, and star anise and is intended to hit all 5 taste sensations: sweet, spicy, bitter, salty & sour. These spices are all individually intense, therefore a powerful ingredient is born when they're finely ground together. Definitely an element where less is usually enough.