This recipe was sent to me quite a while back by a friend of mine. The first time I made it for a large group of people and they all loved it. Recently I made it for just me and my hubby and we again enjoyed it immensely. While you do have to hand dip each piece of chicken into an egg wash and corn starch, the entire prep time is quite quick and well worth the "dipping" time. I serve the orange chicken with broccoli and rice making it an entire, delicious, citrusy meal.
Recipe from Summer K.
Picture by Caroline
Chicken:4 chicken breast halves, cut into 1” cubes
1 beaten egg
1 tablespoon water
¼ cup cornstarch
2 tablespoon margarine (or olive oil)
½ cup brown sugar
¼ cup soy sauce
½ cup orange juice
¼ cup vinegar
5 or 6 green onions, green part only cut into 1” long slices (*this is my addition)
1 tablespoon cornstarch in 2 tablespoons water for thickening sauce (cornstarch slurry)
1. Cube chicken and pat dry with a paper towel. Dip chicken pieces in egg wash made of the beaten egg and water, then coat with cornstarch. Brown chicken in margarine or oil until cooked through and place in shallow (greased) baking dish.
2. Combine remaining ingredients except cornstarch slurry in pot and bring to a boil. Add cornstarch slurry as needed for a thin sauce. Stir and adjust seasonings if wanted. Just before you take the sauce off the stove add the green onions if desired.
3. Pour sauce over chicken, stir, and bake, covered with foil, for 20 min in a 350°F oven; remove cover and stir. Bake for an additional 15 minutes.
4. Serve with steamed broccoli and rice.