Skinny Orange Chicken Recipe (2024)

FAQs

How do you thicken orange chicken sauce? ›

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.

FOR THE SAUCE:

In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.

Can you believe traditional Orange Chicken has 20g of sugar per serving…which means most of us are eating 60+g of sugar when we devour the whole box⁉️ ☠️ That's why we're proud to have invented the first Orange Chicken with only 2g sugar for the entire box. 😎 But the same classic flavors you crave!

Much like French food, which relies on a roux for a perfect bechamel sauce or beef bourguignon and involves butter cooked with flour, Chinese and Cantonese cuisines use cornstarch to thicken sauces. However, it's predominantly added at the end of the cooking process rather than at the start.

All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering. Cooking the flour in the sauce will remove the flour taste.

Typically there are a couple of different ways restaurants use to velvet their chicken most Chinese restaurants use baking soda and cornstarch for the best results. However, a couple of other methods include using: Chemical tenderisers.

Worms and parasites that live in your chicken's digestive tract will reduce your chicken's appetite leading to weight loss. Parasites will also deplete your chicken from the nutrients they need to prevent them from becoming stressed. Worm your chickens regularly to prevent parasite-related weight loss.

Ingredients: dark meat chicken, water, sugar, distilled vinegar, modified food starch, corn starch, potato starch, contains less than 2% of: wheat, orange extract, caramel color, salt, garlic, phosphoric acid, rice wine, sesame oil. *The dish uses a proprietary batter and sauce.

What is the Chinese version of orange chicken? ›

In Chinese, this dish is known as "陳皮雞", literally "dried citrus peel chicken", referring to dried orange or tangerine peel. However, the taste and recipes of this dish differ due to cultural and geographical factors.

Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at American Chinese restaurants, it is used as a dip for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken, fish, or with rice or noodles.

No, it is not. Traditional orange chicken is full of fats, carbohydrates, added sugars and a lot of salt, all things that are not good for your body, weight management, or overall health.

Takeout orange chicken is not very healthy because it's loaded with sugar and deep-fried as well. But this homemade version is a healthier alternative made from whole food ingredients with no added sugar and no deep frying involved.

Orange Chicken is crispy and light due to its thin glaze. Meanwhile, Sweet and Sour Chicken is crispy with a thicker and more indulgent sauce. Their different textures make them both a delicious choice when you are craving Chinese food.

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together.

Many Chinese recipes call for corn starch to be added to a sauce in the final stages of cooking. However, if you don't add it properly you will wind up with clumps of cornstarch instead of a smooth sauce. Another interesting fact, most Chinese people still prefer to use potato starch to thicken the sauce.

Combine a small amount of cornstarch with cold water to form a slurry, and then mix that into your simmering sauce. You can also make a slurry with other starches, like arrowroot or tapioca, especially if your sauce is acidic, since acid interferes with cornstarch's thickening ability.