I am a sucker for a sweet sauce over rice. You name it, I love it..teriyaki sauce, Thai peanut sauce, sweet & sour sauce, etc. I haven’t met a sauce I didn’t like. Another favorite flavor of mine is orange. I love this time of year when oranges are on sale. I love to zest and juice oranges and throw them in pancake batter, muffins, desserts, cakes, orange rolls, etc. When I am pregnant (don’t worry, the little dude is too young for that to be again) my number one craving is citrus. I pretty much love citrus anything. So, it is no wonder I had to play around with, and come up with the perfect Sticky Orange Chicken recipe. Since this is rice month, I thought it would be the perfect time to share my recipe with you. I have heard this tastes a lot like Panda Express’s Orange Chicken, but since I am too cheap to go try it out, I am going to claim mine is even better (I guess you will have to be the judge of that 😉

I do have to tell you, because I don’t usually cook with recipes, it is really hard for me to get exact amounts down for my created recipes. I have tried the best I could. However..if you find the sauce needs a little more salt, add more. If you like an even sweeter sauce, add more brown sugar. Like more of a kick, add more red pepper flakes. You get the idea. Play around with the recipe until you have it just right for your taste buds. Enjoy!

Sticky Orange Chicken and Rice
Ingredients
  1. 4-6 c. cooked calrose sticky rice (any rice will do, but calrose is my favorite)
Breaded Chicken
  1. 4-5 boneless skinless chicken breasts, pounded to 1 inch thick and cut into 1 inch cubes
  2. 1 1/2 c. flour or cornstarch
  3. 2 eggs, beaten
  4. 1 t. salt
  5. 1 t. black pepper
  6. Oil for frying
Sticky Orange Sauce
  1. 1 1/4 c. orange juice (fresh is best, but doesn't have to be)
  2. 1/4 c. lemon juice (fresh is best)
  3. 1/3 c. rice vinegar
  4. 2 1/2 T. soy sauce
  5. 1 T. orange zest, grated
  6. 1-1 1/2 c. brown sugar (to your liking)
  7. 1 t. ginger root, grated (or ginger powder)
  8. 2 cloves garlic, minced (or garlic powder)
  9. 1/4 c. water
  10. 3 T. cornstarch
  11. 1/4-1 t. crushed red pepper flakes (depending how spicy you like it)
  12. 1 stalk green onions, sliced (garnish)
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Instructions
  1. In a shallow dish beat the two eggs. In another shallow dish, combine the flour, salt and pepper. If your chicken is not even in thickness, pound it out until it is about 1 inch thick--this will help the chicken to fry more evenly. Cut the chicken into one inch pieces and dredge in the flour first. Then dip the chicken pieces into the egg mixture. Roll the chicken again in the flour mixture and set aside (two times in the flour and once in the egg). Heat the oil for frying (about 350 degrees). Test the oil by putting a small piece of chicken into it. If it begins to bubble and cook, the oil is ready. Place several pieces of chicken into the oil at the same time, making sure they do not touch each other. Fry on both sides until golden brown and then let sit on a paper towel to drain off the grease. While the chicken is resting on the paper towel, you can begin to make the sauce.
  2. Sticky Orange Sauce: In a large saucepan, combine the orange juice, lemon juice, rice vinegar and soy sauce together. Whisk well and then begin heating for a few minutes. Stir in the brown sugar, orange zest, ginger and garlic. Bring to a boil. Combine the cornstarch with 1/4 c. cold water and mix thoroughly in a separate bowl. Slowly stir the cornstarch mixture into the orange sauce while whisking continually. Let the sauce continue to low boil until the sauce begins to thicken. Season the sauce with red pepper flakes, salt and pepper as needed. Add the breaded chicken to the saucepan with the orange sauce and serve over hot rice. Garnish with slices of green onions and orange slices.
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