Orange Chicken

This Orange Chicken recipe combines crispy chicken pieces with a tangy and sweet orange sauce, creating a delightful balance of flavors. Perfect for a quick and satisfying Kosher lunch, it's sure to please anyone who loves a good takeout-style dish.

Ingredients

• Boneless chicken breast - 250 grams
• Cornstarch - 1/2 cup
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil (for frying) - 1 cup
• Orange juice (freshly squeezed) - 1/2 cup
• Soy sauce (Kosher) - 2 tablespoons
• Honey - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Garlic (minced) - 1 clove
• Ginger (grated) - 1 teaspoon
• Green onion (sliced) - 1 for garnish
• Sesame seeds - 1 tablespoon (optional)

Steps

1. Cut the boneless chicken breast into bite-sized pieces and season with salt and black pepper.
2. In a bowl, beat the egg and add the chicken pieces, ensuring they are well coated.
3. Place the cornstarch in a separate shallow dish and coat each piece of chicken with cornstarch, shaking off any excess.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat.
5. Fry the coated chicken pieces in batches until golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels.
6. In a separate saucepan, combine the orange juice, soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat.
7. Allow the sauce to simmer for about 5 minutes until slightly thickened.
8. Add the fried chicken pieces to the saucepan and toss to coat in the orange sauce.
9. Serve hot, garnished with sliced green onion and sesame seeds if desired.

Nutrition

• Calories: 480
• Protein: 25 g
• Carbs: 40 g
• Fiber: 1 g
• Sugar: 20 g
• Sodium: 900 mg
• Cholesterol: 100 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, promoting muscle health.
• Rich in vitamin C from fresh orange juice, supporting immune function.

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