Last Updated on May 20, 2020 by Chef Mireille
Chinese Orange Chicken is one of my favorite items to order from Fortune Garden, the local Chinese take-out 2 blocks from my house. Why do I like it so much – its the spiciest item on the menu and you all know my penchant for spice. Chinese restaurants in the outer borroughs of New York City are a little different than the ones located in Manhattan. They are smart business people and incorporate the foods of the local community. Since I live in a neighborhood with a large Caribbean population, I can get fried plantain and french fries at my Chinese take out and because Caribbean people like spicy food, all items on the menu can be ordered extra spicy. So I always get my Fried Rice and Lo Mein spicy. In Italian neighborhoods, you can get mozzarella sticks – yep that’s Chinese take out in the outer borroughs of NYC!
Orange Chicken is traditionally made by first deep frying chicken pieces tossed in cornstarch or tapioca starch. This is then tossed in a sweet and spicy orange sauce. Just like my lightened up version of Chicken & Mushrooms in Black Bean Sauce presented yesterday, I again have opted to skip the deep frying and instead present a lightened up stir fry version of this classic dish instead. This is the only dish on the menu I don’t have to tell them spicy, as it has enough spice in its original presentation. Enjoy my Chinese Orange Chicken – Low Fat Version with a fraction of the fat and calories of the restaurant version!
Chinese food is one of the most addictive cuisines in the world. I’ve never yet met a person who said they didn’t like Chinese food. However, the restaurant versions are loaded in unnecessary sodium, fat and calories. You can make many of the Chinese restaurant classics at home that are just as delicious with a fraction of the calories.
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Chinese Orange Chicken - Low Fat Version
Ingredients
Marinade Ingredients
- 1 cup chicken broth
- 1/3 cup rice vinegar
- 1/2 cup firmly packed brown sugar
- 1 tablespoon grated ginger
- 3/4 cup orange juice freshly squeezed
- 1/4 cup light soy sauce
- 2 cloves garlic finely chopped
- 1 tablespoon orange zest
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground white pepper
Chicken Ingredients
- 1 tablespoon cornstarch
- 2 tablespoons peanut oil
- 1 finely chopped onion
- 2 dried red chiles
- 2 cups diced chicken tenderloin
- 1 tablespoon toasted sesame seeds + more for garnish
- salt to taste (optional)
Instructions
- Combine all ingredients of the marinade in a large bowl. Whisk well until thoroughly combined. Transfer 1 ½ cups of the marinade into a saucepan. Place the chicken in the original bowl and toss well. Leave to marinate for at least one hour in the refrigerator.
- Add cornstarch to the cold marinade in the saucepan. Whisk well until incorporated. Bring to a boil and simmer for 10 minutes, until thickened.
- In a wok or skillet, heat peanut oil. Add onion and chiles. Stir fry until onions start to change color.
- Strain chicken and discard the marinade. Add chicken pieces to skillet and stir fry until cooked through, about 5 minutes.
- Add orange sauce and stir fry until chicken is well coated with the sauce. Simmer for 5 minutes.
- Add sesame seeds and cook for 2 more minutes. Add salt if necessary.
- To serve, garnish with more sesame seeds.
We usually avoid orange chicken as we find it a bit sweet. I should try this chicken in outer boroughs. I like your modified stir fried version of this classic dish.
I find we get more authentic flavors here In Manhattan the spice is muted the Szechuan cuisine chili is used a lot but here to appeal to American palates it is more sweet than heat
I always wanted to try this with Tofu.. but never got my hands on to it. Your chinese recipes were awesome. Need to try them for sure.
thanks. who doesnt love Chinese food right?
It’s in my todo list for long time. Now i got great recipe to try on.Looks absolutely delicious.
yes me too – it’s been a while I have wanting to try a home made version of this recipe – would love to know how you like it when you do try it
The sugar and spice combination is something I love, but my husband doesn’t like it a bit. Thee pictures look lovely. I know I am repeating it for the hundredth time, but I always feel that your food has that wonderful restaurant quality to it. It’s like your page is my take out menu 🙂
thanks I actually thought these pics were pretty bad – it was taken at dusk so light was limited but thanks for the compliment
Omg, that plate of orange chicken makes me hungry, seriously drooling here. Very tempting dish.
I have heard so much about this chicken, we get a vegetarian version of this with tofu or paneer in restaurants..may be will try that next time.
You nailed it perfectly chef.. I am bookmarking this recipe!!
Good that this is low fat version of orange chicken. It looks very moreish!
Must try this in the vegetarian version Mir. Thanks it is amazing recipe.
Thanks for this great looking recipe! It looks perfect for this cold, rainy day.
This looks like a perfect weeknight dinner. I love Chinese take-out so I’m bookmarking this to make next week!
Orange chicken is my favorite! So much better homemade!
While I am a sucker for the traditional deep-fried version, I do like the idea of lightening it up a bit by stir-frying instead. Love all of the flavors in your orange chicken, will have to add it to our menu plan soon!
That’s a delicious looking chicken dish Mir.
I love the Chinese spice combination and this one is very flavorful.
I have always seen this dish on the menu in Chinese take-outs.
Oh reading about this dish for the first time. I don’t’ think the Chinese restaurant here have this on their menu or maybe I haven’t looked in enough. Sounds interesting that they used orange juice..:)
this is one of the most popular dishes here on Chinese restaurant menus – its so interesting how Chinese food is different in every country