Restaurant Style Chinese Orange Chicken With Spring Peas


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“I like to serve over steamed brown rice.”

Ingredients Nutrition


  1. Orange Sauce:
  2. In small bowl, combine orange juice, brown sugar, soy sauce, rice wine, cornstarch and orange zest. Set aside.
  3. Chicken:
  4. In a small bowl, whisk together the egg whites and water. Stir in chicken pieces.
  5. In a pie plate, stir together cornstarch, flour, salt and pepper with a fork or clean whisk.
  6. Taking a few pieces of chicken at a time, dip chicken into the flour mixture.
  7. In a large skillet, add vegetable oil to cover pan to a 1/2-inch depth. Heat skillet over medium to medium-high heat. Brown chicken, a few pieces at a time. Remove chicken and allow to drain on paper-towel lined plate or rack. Continue until all chicken is browned. (Note: You may need to adjust heat up or down to maintain oil temperature as you cook.) Set aside.
  8. Stir-fry:
  9. In a separate skillet or wok, heat 1-2 tablespoons oil over medium-high heat. Add garlic and ginger and stir until fragrant (just a few seconds). Stir in green onions, red pepper flakes, and peas.
  10. Add orange sauce and stir until thickened.
  11. Stir in chicken and simmer until evenly coated and heated through.
  12. Serve over steamed rice.

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