Irresistible Orange Chicken Stir Fry: A Flavorful and Easy Recipe
Orange chicken stir fry is a beloved takeout classic, known for its irresistible combination of crispy chicken and tangy, sweet orange sauce. But what if you could recreate this restaurant-quality dish in your own kitchen, with fresher ingredients and control over the sodium and sugar content? This recipe will guide you through each step, ensuring a delicious and satisfying meal that rivals your favorite takeout spot. Get ready to experience an explosion of flavor and texture in every bite!
Why This Recipe Works
* **Crispy Chicken:** We’ll use a double-dredging technique and the right cooking temperature to achieve perfectly crispy chicken pieces that stay crunchy even after being coated in the sauce.
* **Homemade Orange Sauce:** Forget the overly sweet and artificial-tasting sauces from restaurants. Our homemade orange sauce is made with fresh orange juice, zest, and a balance of savory and sweet ingredients, creating a vibrant and authentic flavor.
* **Versatile Stir Fry:** This recipe is easily adaptable to your preferences. You can customize the vegetables, adjust the sweetness level of the sauce, and even add a touch of spice.
* **Quick and Easy:** Despite its impressive flavor, this orange chicken stir fry comes together in under an hour, making it perfect for busy weeknights.
Ingredients You’ll Need
**For the Chicken:**
* 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
* 1 cup cornstarch
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 large egg, beaten
* 1/4 cup water
* Vegetable oil or canola oil, for frying
**For the Orange Sauce:**
* 1 cup fresh orange juice
* 1/2 cup soy sauce (low sodium preferred)
* 1/4 cup rice vinegar
* 1/4 cup honey (or maple syrup for a vegan option)
* 2 tablespoons brown sugar
* 2 tablespoons cornstarch
* 1 tablespoon orange zest
* 1 tablespoon grated ginger
* 2 cloves garlic, minced
* 1/4 teaspoon red pepper flakes (optional, for heat)
**For the Stir Fry:**
* 1 tablespoon vegetable oil
* 1 red bell pepper, sliced
* 1 green bell pepper, sliced
* 1 onion, sliced
* 1 cup broccoli florets
* Sesame seeds, for garnish
* Green onions, chopped, for garnish
* Cooked rice, for serving
Equipment You’ll Need
* Large bowl
* Shallow dishes or plates
* Whisk
* Large skillet or wok
* Tongs or slotted spoon
* Measuring cups and spoons
Step-by-Step Instructions
**Step 1: Prepare the Chicken**
1. In a large bowl, combine the cornstarch, flour, salt, and pepper. This is your dry dredge.
2. In another shallow dish, whisk together the egg and water. This is your wet dredge.
3. Dredge each piece of chicken in the cornstarch mixture, ensuring it’s fully coated. Then, dip it into the egg mixture, and finally, dredge it again in the cornstarch mixture. This double dredging is key to achieving extra crispiness.
4. Place the breaded chicken on a plate or baking sheet while you prepare the oil.
**Step 2: Fry the Chicken**
1. Pour enough vegetable oil into a large skillet or wok to reach a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can use a kitchen thermometer to check the temperature.
2. Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken.
3. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
4. Remove the chicken from the oil with tongs or a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
**Step 3: Make the Orange Sauce**
1. In a medium bowl, whisk together the orange juice, soy sauce, rice vinegar, honey, brown sugar, cornstarch, orange zest, ginger, garlic, and red pepper flakes (if using). Make sure the cornstarch is fully dissolved to avoid lumps in the sauce.
**Step 4: Stir Fry the Vegetables**
1. Heat 1 tablespoon of vegetable oil in the same skillet or wok over medium-high heat.
2. Add the sliced bell peppers and onion to the skillet and stir fry for about 3-4 minutes, or until slightly softened.
3. Add the broccoli florets and stir fry for another 2-3 minutes, or until they are tender-crisp. You can add a splash of water to the skillet and cover it briefly to steam the broccoli if you prefer it softer.
4. Remove the vegetables from the skillet and set aside.
**Step 5: Combine and Simmer**
1. Pour the orange sauce into the skillet and bring it to a simmer over medium heat, stirring constantly. The sauce will thicken as it simmers.
2. Cook for about 2-3 minutes, or until the sauce has reached your desired consistency. If the sauce becomes too thick, add a tablespoon or two of water to thin it out.
**Step 6: Add Chicken and Vegetables**
1. Add the fried chicken and stir-fried vegetables to the skillet with the orange sauce.
2. Toss everything together to ensure the chicken and vegetables are evenly coated in the sauce.
3. Cook for another 1-2 minutes, allowing the flavors to meld together.
**Step 7: Serve**
1. Serve the orange chicken stir fry hot over cooked rice.
2. Garnish with sesame seeds and chopped green onions.
3. Enjoy!
Tips for Success
* **Don’t Overcrowd the Pan:** When frying the chicken, work in batches to avoid overcrowding the pan. This will ensure that the oil temperature stays high and the chicken fries up crispy.
* **Use Fresh Orange Juice:** Freshly squeezed orange juice will give the sauce a brighter and more vibrant flavor compared to store-bought juice.
* **Adjust the Sweetness:** If you prefer a less sweet sauce, reduce the amount of honey or brown sugar.
* **Spice It Up:** Add more red pepper flakes or a dash of sriracha for extra heat.
* **Make it Gluten-Free:** Use gluten-free soy sauce (tamari) and gluten-free all-purpose flour for a gluten-free version of this recipe.
* **Prep Ahead:** You can prepare the chicken and the orange sauce ahead of time. Store the chicken in an airtight container in the refrigerator for up to 2 days and the sauce in a separate container for up to 3 days. When ready to cook, simply fry the chicken and heat up the sauce.
Variations and Substitutions
* **Vegetables:** Feel free to substitute other vegetables, such as carrots, snow peas, bok choy, or mushrooms.
* **Protein:** You can substitute the chicken with tofu for a vegetarian option. Press the tofu to remove excess water before frying it.
* **Nuts:** Add some chopped cashews or peanuts for extra crunch.
* **Pineapple:** Add chunks of pineapple for a tropical twist.
* **Lemon:** A squeeze of lemon juice at the end brightens the flavors and adds a zesty touch.
Serving Suggestions
* **Rice:** Serve over white rice, brown rice, or quinoa.
* **Noodles:** Serve over lo mein noodles or chow mein noodles.
* **Spring Rolls:** Serve with spring rolls or egg rolls for a complete Asian-inspired meal.
* **Salad:** Serve with a side salad for a lighter meal.
Storage Instructions
* **Refrigerate:** Store leftover orange chicken stir fry in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat in a skillet over medium heat or in the microwave until heated through. The chicken may lose some of its crispiness when reheated.
Nutritional Information (per serving, approximate)
* Calories: 450-550
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 40-50g
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.)
Conclusion
This orange chicken stir fry recipe is a delicious and easy way to enjoy a takeout favorite at home. With its crispy chicken, tangy sauce, and customizable vegetables, it’s sure to become a family favorite. So, ditch the takeout menu and get cooking! You’ll be amazed at how easy it is to create a restaurant-quality meal in your own kitchen.
FAQ
**Q: Can I use chicken breast instead of chicken thighs?**
A: Yes, you can use chicken breast, but chicken thighs tend to be more tender and flavorful. If using chicken breast, be careful not to overcook it.
**Q: Can I make this recipe ahead of time?**
A: Yes, you can prepare the chicken and the orange sauce ahead of time. Store the chicken in an airtight container in the refrigerator for up to 2 days and the sauce in a separate container for up to 3 days. When ready to cook, simply fry the chicken and heat up the sauce.
**Q: How can I make this recipe spicier?**
A: Add more red pepper flakes to the orange sauce or add a dash of sriracha.
**Q: Can I freeze leftover orange chicken stir fry?**
A: While you can freeze it, the texture of the chicken may change upon thawing. It’s best to consume it within 3 days of making it.
**Q: What kind of rice should I serve with this dish?**
A: White rice, brown rice, or jasmine rice all work well with this dish. Quinoa is also a healthy alternative.
**Q: Is this recipe suitable for meal prepping?**
A: Yes, this recipe is great for meal prepping. Divide the orange chicken stir fry into containers and store them in the refrigerator for up to 3 days.