Capitol Orange Chicken

Capitol Orange Chicken

Hello everyone! It’s finally summer! I have so many new ideas that I can’t wait to show you. After a little over a year of quarantine, and at the start of the summer, I wanted to make something healthier while also being good, easy to make, and that will keep with this weeks theme.

Orange chicken was created by Chef Andy Kho in 1987 for Panda Express. This signature dish was created using flavors from Hunan Province China. Orange chicken is best served over rice, and for another side I also paired it with cooked peas and it worked nicely.

Todays theme is after one of my favorite books and movies of all time. The Hunger Games by Suzanne Collins. This franchise will always hold a special place in my heart, as this was the first book to truly get me into my love of reading. I chose orange chicken as throughout the books Katniss claims that she eats a bird coated/filled in an orange sauce.

Well that’s all for now I hope you all enjoy and make sure to tag me on Instagram @mirandasmakings!

Capitol Orange Chicken

Course: Entree Difficulty: easy Time: 45 minutes Servings: 6

Ingredients:

• 1/2 cup fresh orange juice
• 1/3 cup low sodium chicken broth
• 3 tablespoons low sodium soy sauce or Tamari
• 3 tablespoons sugar
• 1 1/2 tablespoons Chinese Rice Wine
• 1 1/2 tablespoon sriracha
• 1 1/2 tablespoon rice vinegar
• 3 teaspoons corn starch
• 6 skinless boneless chicken breast (cut into small cubes)
• salt and pepper to taste
• 2 1/4 tablespoon corn starch
• 1 1/2 tablespoon sesame oil
• 6 cloves garlic; minced
• 1 1/2 inch grated ginger
• 1 1/2 teaspoon orange zest

Instructions:

1. In a small bowl mix together the first 8 ingredients to form the sauce. Set aside.
2. Season each chicken with salt and pepper. Then coat evenly with corn starch. Set aside.
3. Heat a wok on high heat, add 1 teaspoon of oil and add half the chicken. Cook a few minutes on each side until well browned, then set aside.
4. Add 1 teaspoon of oil and chicken and keep repeating above step until all pieces have been browned.
5. Add remaining oil and stir fry the minced garlic and ginger until fragrant. Then add orange zest.
6. Return chicken to the pan and quickly stir.
7. Add orange sauce and cover with a top cooking until chicken is cooked all the way through and sauce has thickened.
8. Serve over rice and enjoy!