Chicken seems like one of those things that you eat when you get Chinese takeout, but you’ve never thought to make it at home. How do you make that sauce that is sweet and sticky, but not so overwhelmingly sweet that it tastes like dessert anyway?
Turns out, it’s not that hard, which I’ll show you today. Before I do though, I want to warn you — this is not your usual orange chicken. I made some swaps that I think are better, but definitely different. The first one is the use of Ava Jane’s Kitchen Avocado Oil instead of traditional sesame oil. I know, that seems like something that might not work out, but since one of my favorite flavors to use with my avocado oil is orange, I think this works out well.
I also added a hefty dose of Ava Jane’s Kitchen’s Hot Roasted Garlic seasoning, because I wanted to balance out the sweetness of the sauce, and what better way to do that than heat?
The rest of the ingredients are pretty standard — orange juice, soy sauce, fresh ginger. I used cornstarch to coat the chicken and thicken up the sauce, but you can swap arrowroot for a more Paleo version. You can use chicken breasts or thighs, so pick whichever you prefer.
Serve this with rice if you’re looking for something more traditional, but it’s delicious with cauliflower rice or steamed veggies as well.
Prep time: 30 minutes
2 tablespoons cornstarch
1 teaspoon Ava Jane’s Kitchen Hot Roasted Garlic Seasoning
4 egg whites, beaten until frothy
1 pound chicken breasts or thighs, cut into bite sized pieces
2 teaspoons cornstarch
1 cup orange juice
Zest of 1 orange
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon fresh grated ginger
2 teaspoons Ava Jane’s Kitchen’s Hot Roasted Garlic seasoning blend
Ava Jane’s Kitchen Avocado Oil, for cooking
Whisk the cornstarch, Hot Roasted Garlic, and egg whites in a large bowl. Add the chicken, toss to coat, and let stand for 10 minutes.
For the sauce, mix the cornstarch with 2 teaspoons cold water until smooth. Set aside.
Add the remaining ingredients to a small saucepan and bring to a boil. Reduce to a simmer and simmer for 5 minutes. Add the cornstarch mixture, whisk and simmer for about a minute. Turn off heat.
To cook the chicken, add 2 inches of oil to a heavy, deep skillet. When hot, add the chicken and cook until golden brown, turning when necessary. Remove, drain on paper towels, and continue until all chicken is cooked.
Toss the chicken in the sauce and serve with rice or desired accompaniments.
Easy to download PDF: Hot Roasted Garlic Orange Chicken