January 18, 2012
Let's face it. We all love Chinese take-out (including myself), but it can be extra fatty and you don't actually know all of the ingredients that go into the meal. Here's one of everyone's favorites: Ginger orange chicken — and now you can make it at home.
- 1/2 cup all-purpose flour
- 1 1/2 lbs. boneless skinless chicken thighs (if you prefer to use white meat, use 1 lb. of boneless skinless chicken breasts)
- Salt and pepper
- 2 tablespoons of canola oil, and more to add as needed
- 1/2 cup orange juice
- 1/2 cup orange marmalade
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons honey
- 1 teaspoon ground ginger
- Sliced green onions for garnish
1) Trim the fat off of the chicken. Sprinkle the meat with salt and pepper.
2) Put flour into a shallow bowl and toss chicken in the bowl. Shake off extra flour.
3) Heat a large skillet to medium high, add canola oil and cook chicken in batches. If you need to add a little more oil between batches, DO IT! There's nothing worse than burnt chicken.
Side story: OK, this oil gets hot. And when I say hot, I mean hot. Please be careful, because when I was making this meal, I burned my finger (pretty bad) and spilled some oil down my shirt. Take a lesson from me: Don't be dumb around hot oil.
4) Remove the chicken and keep warm — I like to warm my oven and place the chicken in there until I need it again.
5) Once finished cooking the chicken, toss in the orange juice, orange marmalade, soy sauce, honey and ginger in the same skillet. Bring to a boil and let the sauce thicken up.
6) Return the chicken to the pan and coat the chicken with sauce.
7) Serve over white rice and top with green onion.
What Chinese take-out classics do you make at your house?