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
- 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
- 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 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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