Way back in the day I think one of us might have liked orange chicken at a restaurant or something. Not sure where the inspiration came from but I remember creating the recipe with Dizzle at our first “city” condo. The original included breading the chicken before cooking, but it honestly didn’t add much. Unless you deep fry, the breading will be soggy and uninteresting anyway. I don’t think of having this very often, but it’s really tasty and crazy simple. We love it served with acorn squash that has been baked with a little orange juice. I’ve also used triple sec instead of and in addition to the orange juice at times.
Cost: ~ $5.00 for entire batch, $1.67 for each serving (3)
Time: 20 minutes tops of active cooking.
- 2 boneless skinless chicken breasts
- salt & pepper
- ½ - 1 cup orange juice
- 1 tsp cornstarch
- Cut chicken into bite size pieces. Cook in a small amount of olive oil until almost cooked through. Add orange juice and sriracha to desired amount of sauce and heat level. Use a small splash of the orange juice to mix and dissolve the cornstarch in a separate bowl or cup. Add gradually to sauce while stirring to thicken to desired consistency.
There I go with vague recipes. What does “to desired amount of sauce and heat level” really mean?? Start with 1/2 cup orange juice and 1 TB sriracha and go from there. I used 1 cup orange juice and 6 TB sriracha. You could also substitute tomato paste for some of the sriracha for color and flavor without the heat.
Always use cold liquid to initially mix with cornstarch, otherwise you’ll end up with a gloppy mess!Tags: chicken, cooking, orange chicken, orange juice, recipe, sriracha