Orange chicken is a Chinese takeaway classic. If you think about the amount of reused oil used to make it, it doesn't sound too healthy. That's why it's better to make your homemade, healthier version, which is bursting with flavour.
Nutrition (1 serving)
- 597 kcal
- 82 g carbohydrates
- 5 g fats
- 56 g protein
Per 2 portions
- 400 g chicken breast
- 20 g plain flour
- 10 g cornflour
- 1 tbsp Tamari soy sauces
- salt
- pepper
- avocado oil
- 5 g ginger
- 1/2 orange peel
- orange juice 1,5
- 10 g cornflour
- 2 tbsp erythritol
- 1 tsp chilli
- 2 tsp garlic granules
- 80 ml Tamari soy sauces
- avocado oil
- 140 g jasmine rice
- coriander
- sesame seeds
Instructions
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Cook the rice according to the instructions.
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Prepare and cube the chicken. Season with salt and pepper and then coat it in a mixture of cornflour, flour and tamari sauce.
Fry it on a very high heat until golden. Then set it aside.
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Juice the orange (including the bits) into a bowl, and then mix it with cornflour, garlic, chilli and erythritol.
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Heat oil in a deep pan. Add the grated ginger and the orange peel, and fry briefly. Then add the orange juice mixture and tamari sauce, and cook until it thickens. Add the chicken for the last couple of minutes and let it soak in the sauce.
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Serve it with rice and garnish with coriander and sesame seeds. Don't forget to share it on Instagram with the hashtag #vilgainrecipes.
