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Chinese Orange Chicken recipe from Edible Times

Orange Chicken Stir-fry (GF/DF/Keto)

  • Author: Christina
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes*
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Stir-Fry
  • Cuisine: Eastern
  • Diet: Gluten Free

Description

Use the basic stir-fry sauce below to make orange chicken, or mix it up with sesame seeds or thai chili peppers.  Loaded with B vitamins, packed with vegetables, stir-fry at home is incredibly flavorful and much healthier than delivery.

This recipe may seem complicated at first glance, but once you follow the steps a couple times on your own, you won't even need to look at the recipe and can begin experimenting with your favorite take-out flavors!


Ingredients

Scale

Meat Batter + Marinade

  • 4-8 boneless/skinless chicken thighs or breasts, sliced into ¼ strips (or even beef, pork or tofu for vegan)
  • egg whites (can be boxed)
  • cornstarch (non-GMO recommended)
  • soy sauce or coconut aminos
  • avocado or peanut oil for frying

Orange Sauce

  • ½ cup soy sauce or coconut aminos
  • ½ cup rice wine vinegar or Mirin
  • ½ cup sugar or brown sugar, or ¼ raw honey (omit for keto/low-carb)
  • ½ cup black bean garlic sauce (sub with pinch of chili flakes or hoisin, omit for low-carb)
  • zest and juice of two small or one large orange
  • slurry: 2-3 tablespoons of cornstarch (or arrowroot/tapioca) mixed with water to a heavy cream consistency

Aromatics + Vegetables 

  • 2-3 cloves garlic, minced
  • about one tablespoon ginger, peeled and minced or grated (I used a microplane grater)
  • 2 scallions, sliced thin (whites and greens separated)
  • 2 bell peppers, chopped
  • 1 small yellow onion, chopped
  • water chestnuts, drained
  • sesame oil, for frying
  • any other chopped vegetables you desire... Snow peas, Napa cabbage and broccoli are all delicious!
  • cooked rice or riced cauliflower, for serving

Instructions

Mix Batter + Marinate (omit for vegan, keto, grain-free or ultra low-carb)

  1. Whisk cornstarch into a couple egg whites until you reach the consistency of pancake batter.
  2. Whisk in several dashes of soy sauce or coconut aminos.
  3. Coat chicken in batter and marinate while you prepare the vegetables. This can be done a day ahead.

Mix Slurry + Sauce

  1. To prepare slurry (thickening agent), combine a few tablespoons of cornstarch with water in a small bowl until it is about the consistency of heavy cream. Set aside. Omit for grain-free or low-carb.
  2. Combine all the sauce ingredients, and whisk to combine. Set aside.
  3. In a wok or large sauté pan, heat half an inch of oil over medium-high for several minutes. Use only a few tablespoons of oil if you didn't batter your meat or tofu.
  4. Remove chicken or meat from batter, brushing off excess batter.
  5. Fry chicken in batches until golden brown and thoroughly cooked, flipping as needed. The oil should come about halfway up the sides of the chicken (again, only if battered).
  6. Drain chicken on paper towels and set aside. Discard oil, and wipe pan clean with a damp towel (no need to wash).
  7. In same pan over high heat, sauté garlic, ginger and whites of scallions in sesame oil for one minute, stirring constantly. 
  8. Add vegetables, and continue to stir constantly. Never stop stirring or the ingredients can burn.
  9. Add the stir-fry sauce mixture and then the slurry to the pan, mixing well. Bring to a boil just until the sauce thickens. 
  10. Turn the heat down to medium-low, and add the chicken back to pan, stirring gently to coat.
  11. Garnish with the greens of the scallions.
  12. Serve over rice, or cauliflower rice for a lower carb dish. 

Notes

*Nutrition Information below does not include rice or riced cauliflower.

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