Better Than Takeout Orange Chicken

Better Than Takeout Orange Chicken

1 c. low sodium chicken broth
½ c. freshly squeezed orange juice
½ c. sugar
⅓ c. distilled white vinegar
¼ c. soy sauce
2 cloves garlic, minced
1 tbsp. orange zest
1½ tsp. Sriracha
¼ tsp. freshly grated ginger

  • Preheat oven to 325 degrees, lightly spray a 9x13 inch glass pan, set aside.
  • In a medium size mixing bowl (or a 2 c. measuring cup), whisk together the chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger, black pepper, and red pepper flakes, set aside.
  • Place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large ziplock bag full of the cornstarch. Zip and shake until evenly coated.

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