Weeknight orange chicken

Orange chicken

It took me about 45 minutes to make the orange chicken from start to finish, and that includes stopping to take photos here and there. You may be able to have it done in 30 minutes or less.

If you’re part of my family on my mom’s side and reading this, you may recognize this recipe because it’s in the Carpenter Cookbook.

Chicken thighs and sauce
Chicken thighs cooking
Chicken simmering in sauce

The orange chicken goes great with vegetable fried rice. I served it with Trader Joe’s frozen vegetable fried rice. I would have made fried rice from scratch to go with this meal, but I didn’t have enough white rice in my pantry and when I went to the Trader Joe’s for more, they were sold out.

In the next few weeks, I’ll share a great recipe of my mom’s for homemade fried rice. If you’re a Carpenter, you can find that in the family cookbook too.

Update: Here is my mom’s orange chicken recipe.

I think Grandma saved this recipe from a food column in a local newspaper, perhaps the San Gabriel Valley Tribune, but I can’t remember for sure now.

Orange chicken two servings

Weeknight orange chicken

2/3 cup orange juice
1/3 cup orange marmalade
1 1/2 tablespoons soy sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon crushed garlic
2 teaspoons brown sugar
2 teaspoons cornstarch
1 tablespoon olive oil
4 boneless, skinless chicken

In a medium-sized mixing bowl, combine the orange juice, marmalade, soy sauce, mustard, ginger, garlic, brown sugar and cornstarch. Stir or whisk to blend well. The marmalade will seem lumpy, but with enough stirring will combine well. Set aside.

Cut chicken breasts into nugget size pieces. Season lightly with salt and freshly ground black pepper.

Heat oil in a 12-inch non stick skillet. Add chicken and cook over medium-high heat, stirring frequently, until no longer pink, about 5 to 7 minutes.

Pour orange sauce into the pan, stir and bring to a boil. Boil chicken and sauce 1 to 2 minutes, stirring frequently; sauce will thicken. If it doesn’t seem thick enough, turn heat to low and simmer for about 5 minutes more.

A few notes:

  1. The original recipe didn’t call for sugar but I added it because the marmalade and the sauce overall tasted a bit bitter. Adjust according to your tastes and how sweet your brand of marmalade is. For reference, I used Trader Joe’s orange marmalade.
  2. The original recipe said to use chicken breast halves, but I like using thighs for this recipe. Thighs are more fatty. They’re generally not as healthy, but they taste more tender and juicy than chicken breast meat.
  3. I left out the crushed garlic because I didn’t have any. If you have it, use it.

Variations: Add 1 (11 to 15-ounce) can mandarin oranges, drained, to the pan once the chicken is done and the sauce is thickened. Add sliced carrots and celery into the pan to sauté with the chicken. Sprinkle salted cashews on top of the finished dish for added crunch. Sprinkle chopped green onion or chopped fresh parsley or cilantro on top of the finished dish for color and flavor. Add 1/4 teaspoon crushed red pepper flakes to the sauce if your family likes a spicy dish. Add 1/2 teaspoon sesame oil to the olive oil if you like that flavor.

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