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Orange Chicken

kept byjousco

For the marinade and sauce:
¾ cup low-sodium chicken broth
¾ cup freshly squeezed orange juice
1½ tsp. finely grated orange zest
6 Tbs. white vinegar
¼ cup soy sauce
½ cup brown sugar
3 cloves garlic, minced
1 Tbs. fresh ginger, grated
¼-½ tsp. cayenne pepper
1½ lbs. boneless chicken thighs or breasts, cut into bite-sized pieces
1 Tbs. plus 2 tsp. cornstarch
2 Tbs. cold water
8 thin strips orange peel (optional)
For the Coating and Frying:
3 large egg whites
1 cup cornstarch
½ tsp. baking soda
¼ tsp. cayenne pepper
3 cups peanut or canola oil


Heat the oil in a large skillet over medium-high heat.  Add the garlic and ginger and cook until browned, about 4-5 minutes. Add the chicken, fish sauce, soy sauce, and palm sugar and cook until the outside of the chicken is no longer pink.  

Stir in the onion and bell pepper and cook, stirring frequently, until the vegetables are tender crisp and the chicken is cooked through.

Serve atop a bowl or rice and garnish with the chopped scallions.




Servings:  4

Preparation Time: 



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