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Better Than Takeout Orange Chicken
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Better Than Takeout Orange Chicken

40 minPour 4Nutri-Score D€€
par @sonandtina129 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken breast (sliced into bite-size pieces)Viandes800 g
  • cornstarch (for coating the chicken)Épicerie40 g
  • salt (to taste)Épices3 g
  • oil (for frying)Épicerie240 ml
  • orange juiceBoissons240 ml
  • sugarÉpicerie100 g
  • rice vinegarÉpicerie30 ml
  • soy sauceÉpicerie30 ml
  • ginger powderÉpices1 g
  • garlic powderÉpices1 g
  • red chili flakesÉpices1 g
  • orange zest (zest of one orange)Fruits et légumes1 morceau
  • cornstarch (for the sauce)Épicerie8 g
  • green onion (sliced, for garnish)Fruits et légumes2 morceaux
  • sesame seeds (toasted, for garnish)Fruits à coque et graines10 g
  • white rice (cooked, for serving)Céréales300 g

par portion

Nutrition

575kcal

Glucides
66 g
Protéines
44 g
Lipides
15 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Saladier
  • ziploc bag

pas à pas

Préparation

  1. Prep the chicken

    • Slice the chicken into bite-size pieces and season with salt.
    • Place the cornstarch in a ziploc bag, add the chicken, seal and shake until well coated.
    Étape 1

  2. Fry the chicken

    • Heat the oil in a pan until nice and hot.
    • Fry the chicken until golden and crispy, then remove and set aside.
    Étape 2

  3. Make the sauce

    • In a bowl, mix the orange juice, rice vinegar, soy sauce, sugar, chili flakes, orange zest, ginger, garlic and cornstarch until combined.
    Étape 3

  4. Cook the sauce

    • Pour the sauce into the same pan over low heat.
    • Simmer until the sauce is thickened.
    Étape 4

  5. Combine

    • Add the chicken back to the pan and toss until fully coated in the sauce.
    Étape 5

  6. Serve

    • Serve the orange chicken over white rice.
    • Garnish with green onions and toasted sesame seeds.
    Étape 6
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