I had two pieces of leftover chicken from when I made Chicken with Honey-Beer Sauce, and this orange chicken recipe caught my eye. It takes a little extra time because you fry the chicken in two batches, but the result is well worth it. The bright orange flavor combined with a touch of heat from crushed red pepper flakes is excellent. My partner devoured his portion, and even our baby enjoyed it. I served the finished dish over brown rice for a simple, satisfying dinner.
Orange Chicken with Scallions
Fine Cooking
Serves 2 to 3
Ingredients:
1 large navel orange
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons light brown sugar
⅛ teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
¾ teaspoon kosher salt, divided
2 large egg whites
⅓ cup cornstarch
3 to 4 tablespoons canola or peanut oil
4 scallions, trimmed and thinly sliced (keep whites and greens separate)
Instructions:
1. Zest and juice the orange. Use a vegetable peeler to remove the zest in long strips, trimming away any large pieces of bitter white pith. Squeeze the orange to collect the juice in a small bowl, then whisk in the soy sauce, rice vinegar, brown sugar, and crushed red pepper flakes.
2. Season the chicken with ½ teaspoon of the kosher salt. In a mini chopper or food processor, blend the egg whites, cornstarch, and remaining ¼ teaspoon salt until smooth. Toss the chicken pieces in this cornstarch batter to coat evenly.
3. Heat 2 tablespoons of oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until the oil shimmers. Add about half the coated chicken using tongs. Reduce the heat to medium and cook, turning every minute or so, until the chicken is browned, crisp, and firm to the touch, about 3 to 4 minutes. Transfer the cooked chicken to a paper-towel-lined plate. Add the remaining oil to the skillet (use 2 tablespoons more if the pan seems dry) and repeat with the remaining chicken. Transfer to the plate when done.
4. Add the orange zest strips to the hot skillet and cook, stirring, just until they darken in spots, 15 to 30 seconds. Stir the orange juice mixture again and pour it into the pan. Let the sauce come to a brief boil (about 10 seconds), then return the chicken and add the scallion whites. Cook, stirring often, until the sauce reduces to a glossy glaze and the chicken is cooked through, 1 to 2 minutes. If the chicken needs more time but the glaze is evaporating, add a couple of tablespoons of water and continue cooking. Finish by sprinkling the scallion greens over the top and serve immediately.
Notes: This recipe shines served over steamed brown rice or plain jasmine rice. The orange zest adds aromatic brightness while the quick pan glaze keeps the chicken tender and flavorful. The crushed red pepper delivers a gentle heat that balances the sweet and tangy orange sauce.
Big Flavors Rating: 5 Stars