Restaurant Style Chinese Orange Chicken With Spring Peas

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 cup orange juice (fresh squeezed or simply orange brand)
• 3/8 cup brown sugar
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon freshly grated orange zest (i use the zest from 1 large orange. do not use dried zest.)
• 2 lbs boneless skinless chicken breasts (cut into bite-sized pieces)
• 2 egg whites (you can use 1 whole egg but the batter won't be as light)
• 1 tablespoon water
• 3/4 cup cornstarch
• 3/8 cup flour
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• vegetable oil
• 1 tablespoon vegetable oil
• 3 -4 garlic cloves, minced
• 1 teaspoon freshly minced ginger
• 1/4 cup chopped green onion
• 1/4 teaspoon red pepper flakes (or more if you like it hot)
• 1 cup frozen peas

Recipe

• 1 orange sauce:.
• 2 in small bowl, combine orange juice, brown sugar, soy sauce, rice wine, cornstarch and orange zest. set aside.
• 3 chicken:.
• 4 in a small bowl, whisk together the egg whites and water. stir in chicken pieces.
• 5 in a pie plate, stir together cornstarch, flour, salt and pepper with a fork or clean whisk.
• 6 taking a few pieces of chicken at a time, dip chicken into the flour mixture.
• 7 in a large skillet, add vegetable oil to cover pan to a 1/2-inch depth. heat skillet over medium to medium-high heat. brown chicken, a few pieces at a time. remove chicken and allow to drain on paper-towel lined plate or rack. continue until all chicken is browned. (note: you may need to adjust heat up or down to maintain oil temperature as you cook.) set aside.
• 8 stir-fry:.
• 9 in a separate skillet or wok, heat 1-2 tablespoons oil over medium-high heat. add garlic and ginger and stir until fragrant (just a few seconds). stir in green onions, red pepper flakes, and peas.
• 10 add orange sauce and stir until thickened.
• 11 stir in chicken and simmer until evenly coated and heated through.
• 12 serve over steamed rice.