China is such a huge country with so many different types of cuisines. I would be lying if I tried to pass this recipe off as authentically Chinese, however this orange chicken will definitely taste like your local take out. This recipe is what we refer to in Vancouver as chinglish food. Chinglish food is basically North American adapted Chinese food like sweet and sour pork, lemon or orange chicken and chow mein. It may not be authentic — but that doesn’t mean it isn’t good.
This Orange Chicken is quite sweet, in fact when I make it again I think I will add more hot sauce and use less brown sugar, but I will definitely be making this again. For a pretty garnish touch try putting the cut green onions in ice water and they will curl right up!
Orange Chicken Recipe(serves 2)
Adapted from BlogChef
In a sauce pan heat water, citrus juice, vinegar, soy and hot sauce together. Once hot add brown sugar, garlic, ginger, orange zest, and onion. Let it simmer while you fry the chicken.
Heat a large skillet to medium and add vegetable oil and chicken. Allow to brown lightly on each side then remove to a plate (don’t crowd the chicken, do it in two batches if necessary). Add carrots and stir fry for about two minutes, then add red pepper for another minute. Return chicken to the pan and add sauce. Bring the whole mixture to a simmer and continue simmering until chicken is just cooked through. In a small measuring cup add 2-3 tablespoons of water to the corn starch, stir to make a slurry.
Make room in the middle of the chicken and veggie mixture and stir furiously while adding the slurry in a slow stream. Stir mixture to incorporate evenly. Allow to simmer for another 90 seconds then serve on rice, topped with green onion.