Orange Chicken with Stir-Fry Vegetables
For the marinade and sauce:
3/4 cup chicken broth
3/4 cup freshly squeezed orange juice
1 1/2 tsp finely grated orange zest
6 T white vinegar
1/4 cup soy sauce
1/2 cup brown sugar (dark or light)
3 cloves garlic, minced
1 T fresh ginger, grated
1/4 tsp cayenne pepper
1 1/2 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
1 T plus 2 tsp. cornstarch
2 T cold water
For the coating and frying:
2 large eggs
1 cup cornstarch
3 cups peanut or canola oil
3-4 T oil
Hot cooked rice
Preheat the oil to 350 degrees in a large skillet, pot, or dutch oven. Beat the two eggs in a bowl until they start to get foamy. Put the cornstarch in a shallow dish. Dip the pieces of chicken in the egg and then dip them in the cornstarch, making sure the cornstarch coats the chicken completely. Drop the coated chicken in the hot oil and fry until cooked through and starting to brown, around 5 to 6 minutes. Flip the chicken half way through the cooking time. Fry the chicken in two or three batches so that you don’t crowd the pan. When the chicken is cooked, remove it from the oil and put it on a paper towel lined plate to drain.
To cook the veggies heat 3-4 tablespoons of oil in a large pot over medium-high heat. When the oil starts to shimmer add all of the veggies. Stir often so that they don’t stick to the bottom of the pan. Cook until the veggies are bright in color and tender-crisp.
Reheat the sauce if necessary and then pour it onto the chicken to coat. Serve the orange chicken over hot cooked rice with the veggies on the side. Garnish with thinly-sliced green onions and sesame seeds if you’d like.
Most soy sauce is NOT gluten free- so read labels carefully, you can find it but you have to look for it, or use tamari as a gluten-free substitute if needed.
I only used about half of the sauce on the chicken and saved the other half to serve with the vegetables. It’s so delicious that way!