Orange Chicken recipe
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I love Chinese food!! This Orange Chicken recipe is one of my favorite guilty pleasures! I could eat four servings of it if I don’t stop myself. The one thing I don’t love is the cost of buying it when I’m out and about. It always seems that it’s far more expensive than any other food I might buy from a restaurant. I decided to save some money and perfect my Orange Chicken recipe so I could have my favorite food whenever I wanted!
My favorite part of this meal is the crab rangoon and the egg rolls. I’m super picky about crab rangoon. I find that often times it’s either too sweet or not sweet enough for me. Until now! I was in Walmart grabbing some egg rolls, (I always choose the Pagoda® brand because they taste the best to me) and I saw some crab rangoon and decided to try them! I am so glad I did!! It was the perfect addition to my meal!
Easy Orange Chicken
Ingredients
- 1 lb chicken breasts boneless, skinless
- 1 cup cornstarch
- 2 eggs beaten
- oil for frying
- 1 cup barbecue sauce your favorite
- 1 cup sweet orange marmalade
- 3 tbsp soy sauce
Instructions
- In a small saucepan, on low heat, combine the bbq sauce, orange marmalade, and soy sauce.
- Bring to a simmer, allow to simmer 10 minutes.
- While sauce is simmering, take cubes of chicken and dip into cornstarch, then into the beaten eggs.
- Again, dip the chicken into cornstarch and set aside.
- Add your oil to a pan, just enough to cover the bottom, and once it's hot cook the chicken pieces.
- Cook 2-3 minutes on each side until browned and cooked through.
- Once chicken is cooked and sauce is done, combine the two.
- If you prefer your chicken extra crispy you can place it on a pan and bake for 5 minutes at 350 degrees.
- Serve with Pagoda® egg rolls and crab rangoon, and your favorite fried rice recipe!
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Orange Chicken recipe
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