The flavor of oranges shine in the spotlight of this Asian orange chicken.
There was a time that my local Chinese restaurant treated me like a God. Their food was excellent, service was perfect and they even delivered. I loved their orange chicken. It was my favorite.
Then one day, they were gone. Without warning, my favorite Chinese restaurant was converted to an Oriental ghost town. Although I replaced them with my number two favorite Chinese restaurant, the new place just didn’t make orange chicken the way I’d been accustomed to. Therefore, I had to apply the “if you can’t get something done right, do it yourself” rule. After a couple of attempts, I think I got the recipe down as close as I’m going to get. Actually, the grilled flavor makes it slightly tastier.
This Asian orange chicken is light, but bold in flavor. The secret is in the marinade. The orange citrus goes perfect with the flavors of the Orient.
Although the recipe calls for grilling the chicken using bamboo skewers, the chicken pieces could easily be fried in a pan or wok on the grill or even the stove top. Either way, the end result will be delicious.
- 4 boneless, skinless chicken breasts, cut into 1-inch pieces
- Juice of 3 large oranges (about 1/2 cup)
- 2 cloves garlic, finely minced
- Zest of 1 large orange (about 1 tablespoon)
- 1 cup chicken broth
- 1/4 cup seasoned rice wine vinegar
- 1/4 cup sugar
- 2 tablespoons chopped green onions
- 1 tablespoon sesame oil
- 1 teaspoon Sriracha hot sauce, or more to taste (optional)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon Chinese 5-spice powder
- 2 tablespoons corn starch
- 6 bamboo skewers, or more as needed. Soak in water for 30 minutes prior to use.
- Prepared white or brown rice
- chopped green onions and sesame seeds, for garnish (optional)
- To make the marinade, combine all ingredients except the chicken and corn starch. Mix until well blended.
- Remove 1 cup of the mixture and place in refrigerator for later use.
- Thread chicken pieces onto the bamboo skewers.
- Arrange the skewers in a nonreactive baking dish. Pour marinating mixture over the meat. Cover and refrigerate. Allow to marinate at least 4 hours and up 10 hours. Turn skewers a couple of times to assure the meat marinates evenly.
- When ready to cook, prepare a grill for direct cooking using medium-high heat.
- Remove chicken from baking dish and discard marinade.
- In a small mixing bowl, combine corn starch with 2 tablespoons water. Pour reserved marinade into a medium saucepan and bring to a boil over medium heat while stirring frequently. Reduce heat and slowly whisk in the corn starch mixture. Continue to cook until sauce thickens, about 2 minutes. Lower heat just enough to keep sauce warm.
- This is a good time to prepare the rice and keep warm.
- Place chicken on a clean and well oiled grill grate. While turning occasionally, cook for 10 to 15 minutes or until chicken is golden brown and cooked through.
- Remove chicken from grill and slide chicken off the skewers and into the saucepan of thickened marinade sauce. Slightly stir until pieces are well coated.
- Using a slotted spoon, serve chicken over individual servings of rice. Garnish with green onions and sesame seeds. Serve with remaining sauce on the side.