orange chicken
This dish will become a family favorite.  I serve this dish with steamed white rice, green beans, and sliced tomatoes


2 pounds boneless, chicken breast, cut into 2-inch chunks, 2 eggs, slightly beaten, 1/3 cup orange juice, 3 tablespoons low sodium soy sauce, 1 tablespoon brown sugar, 1/2 tablespoon rice vinegar, 1 clove garlic, minced,  1 1/4 teaspoon paprika. 1/2 tablespoon crushed red pepper flakes, 1 1/2 teaspoon shredded orange peels, 6 tablespoons salted butter, 1 cup Panko breadcrumbs.  Garnish with

In a bowl mix the eggs and orange juice.  Pour the breadcrumbs, 1/4 teaspoon paprika, 1/4 teaspoon orange zest, 1/2 teaspoon salt, and 1/4 teaspoon sugar out on a plate.  Add the chicken to the egg mixture then dreg through the breadcrumbs, set aside.  Heat approximately 3 tablespoons of vegetable oil in the skillet.  When the oil reaches 400 degrees add the chicken cook until golden brown.  This takes about 5-minutes. Remove the chicken from the skillet.   Add the orange juice, soy sauce, sugar, rice vinegar, pepper flakes, cornstarch, and remaining orange zest to the skillet and mix well, using a whisk.  Continue to whisk until this mixture starts to thicken.   Add the chicken back to the skillet and simmer for another 2-3 minutes, stir to ensure the chicken is coated with the orange juice sauce.  Serve over steamed rice and garnish with pineapple chunks, green onions, green bell pepper, and white onion slices.

Please let me know if you like the recipes I post.  Tell me, tell your friends that is the only way I will know if I am posting the recipes that you want.  If there is a recipe you want,  I’ll fix it.  Give me a call at 469-215-1585, 469-585-9530 or fax me at 702-248-4315.








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