Spicy Orange Chicken
I created a citrusy version of General Tso's chicken. Top with sesame seeds and green onions, roasted red peppers and sugar snap peas. —Paula Williams, Covington, Kentucky
Ingredients
- 2 large navel oranges
- 2 tablespoons cornstarch
- 1/2 cup reduced-sodium chicken broth
- 1/3 cup rice vinegar
- 1/4 cup honey
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons lemon juice
- 1 jalapeno pepper, seeded and minced
- 1/8 teaspoon crushed red pepper flakes
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons canola oil, divided
- Hot cooked rice
- Sesame seeds and thinly sliced green onions
Reviews
I was excited to try this. I loved the fresh oranges idea but the sauce came out too vinegary for my taste. I may try making it again with about half the rice vinegar.
I've been craving Chinese take-out, but one of my resolutions is to eat at home and avoid going out to eat or getting take out. Of course, I turned to TOH Take Out Fake Out for a make at home version. I was really thinking of making General Tso's Chicken, and this was as close as I could find, so I decided to give this a try. I am soooo glad that I did! I had chicken thighs on hand, so I used them in place of the chicken breasts - worked great! I also had a 5 lb bag of Cuties (tangelos), so I used some of them for the sectioned oranges. I followed the recipe exactly from there. I will definitely be making this again. The only thing I might do differently is to up the amount of chicken broth to a cup and probably 3 T of cornstarch so that there is more of the yummy sauce. My husband had this over rice, and while I would have loved it that way, I had mine over steamed broccoli to keep down the carbs. Delicious! Thanks for submitting this, Paula.Lynne, TOH Volunteer Field Editor