If I would allow it, my kids would eat at Panda Express DAILY! They love love love Orange Chicken and usually request to eat there if we’re going out to dinner. Typically, the answer is “no” because if I ate there as often as they’d like, I’d be an overweight mess! So last night, I decided it was time to see if I could get them to cheer for Mom’s homemade (and far less fat) version of Orange Chicken. The kids both gave it 2 thumbs up and the Hubs was happy he didn’t have to fork out $30 for dinner out.
It’s super easy to make and I hope you give it a shot! Let me know what you thought of it. I love hearing feedback and getting comments.
Orange Peppered Chicken
3/4 cup fresh squeezed orange juice (about 2 oranges), or from concentrate
2 cups water
1/2 cup rice wine vinegar
4 tbsp soy sauce, reduced sodium
1/2 cup light brown sugar
2 tbsp orange zest
1 tbsp fresh grated ginger
5 garlic cloves, minced
1 tbsp Sriracha sauce
1/3 cup water
5 tbsp cornstarch
5 chicken breasts, boneless, skinless, cut into bite sized pieces
10 baby bell peppers, seeds removed and quartered
1 In a medium sauce pan, add the orange juice, 2 cups water, rice wine vinegar, soy sauce, brown sugar, zest, ginger, garlic and Sriracha sauce. Bring to a slow boil.
2 Mix the 1/3 cup of water and cornstarch and set aside.
3 In a medium saute pan coated with cooking spray, saute the peppers until they begin to blister a little. Add the chicken pieces and saute until just cooked through. Turn heat down to low.
4 Add the cornstarch mixture to the boiling orange sauce and stir constantly until it becomes thick, about 2 minutes. Remove from heat and toss with the chicken and peppers. Serve immediately with warm rice.