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    Home » lunch

    Asian orange chicken

    17 May 2022 by toondebacker Leave a Comment

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    Asian style chicken with orange
    Asian style chicken with orange

    This Asian orange chicken is delicious and so easy to make. Chicken and orange (juice) are the basic ingredients. With typical Asian spices such as ginger, soy sauce and red pepper this becomes a delicious curry. And we finish it with sesame seeds and green spring onion for the finishing touch.

    Asian orange chicken

    Asian orange chicken

    This Asian orange chicken is super easy to make and full of flavors. Rarely you will find so much flavor on one and the same plate.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course lunch, Main Course
    Cuisine Asian
    Servings 2 persons
    Calories 400 kcal

    Ingredients
     
     

    • 300 gram chicken breast
    • 2 oranges for app. 200 ml orange juice
    • 3 cm ginger root
    • 2 cloves garlic
    • 1 red pepper
    • 1 tablespoon rice vinegar
    • 2 tablespoons soy sauce
    • 3 tablespoons ketchup
    • 2 tablespoons brown sugar
    • 1 tablespoon starch
    • 2 tablespoons water
    • 1 spring onion
    • 1 tablespoon coconut oil alternatively neutral oil
    • roads sesame seeds optional for garnishing

    Instructions
     

    Preparations

    • Remove the zest from the oranges. We will mix these with the curry later. Juice the oranges. In principle you have about 200 ml of juice from 2 oranges.
    • Remove the bitter skin from the ginger root. Then cut it into fine pieces.
    • Also finely chop the garlic and red pepper (remove the seeds).
    • Cut the chicken breast into pieces of about 2 cm.
    • Clean the spring onion and cut the white and green into rings separately. We will use the whites in the curry, the green parts for decoration.
    • Mix the orange juice with the rice vinegar, soy sauce, ketchup and brown sugar. Also add the finely chopped ginger, garlic, the white of the spring onion and red pepper. Just like the zest.

    The making

    • Heat the (coconut) oil in a (wok) pan and fry the chicken cubes over a high heat until they turn golden brown.
    • Add the spiced orange juice to the chicken.
    • Reduce the heat and let it simmer for a few minutes. Make sure the chicken cubes are well covered with the sauce.
    • Meanwhile, mix the starch and the two tablespoons of water. Then add it to the sauce.
    • Let it further simmer over low heat until the sauce thickens.
    • Serve hot with (wild) rice. Garnish with the greens of the spring onion and sesame seeds.

    Nutrition

    Serving: 1personCalories: 400kcalCarbohydrates: 41gProtein: 36gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 96mgSodium: 1392mgPotassium: 1101mgFiber: 5gSugar: 32gVitamin A: 2378IUVitamin C: 151mgCalcium: 93mgIron: 2mg
    Keyword asian, chicken, curry, orange juice
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    About Asian orange chicken

    Chicken or duck?

    When you read the word orange in a recipe you will most probably think this is about duck. But this time we have chicken. Although it is perfectly possible to make this recipe also with duck. In that case first fry the duck breast as a whole, before cutting it into pieces. So you can make your sauce separately and then later on add the duck pieces or slices. As you wish.

    The flavors of Asian orange chicken

    But let's go back to our chicken. Everyone likes it and it is easy to prepare. The secret for this Asian orange chicken lies in the sauce. The deep red color, I would even say wine-red color, is created by the mixture of orange juice, soy sauce and ketchup. In addition, we get a sweet and sour component by adding both rice vinegar and brown sugar. The flavor palette is then completed with an Asian touch consisting of ginger, a red pepper and garlic. This way you get a very appetizing and above all super tasty sauce.

    Once the sauce has reduced a bit, you can bind it further by adding some starch dissolved in water. Let it simmer gently until the sauce thickens well. It may even get it bit syrupy.

    The most obvious side to complete this Asian orange chicken curry is of course rice. As you might see in the pictures, I opted for wild rice. Please bear in mind that this has to cook longer than classical rice. So I always start with cooking the rice. Then you still have more than enough time for the preparations and making your Asian orange chicken. Once the rice is ready, just keep it warm.

    For the finishing touch I used the green parts of the spring onion and some roasted sesame seeds. This decorates well, and adds up to the splendid taste.

    The initial inspiration for this recipe is from the clean eating couple. There I found an instant pot recipe with chicken and orange. I liked it so much that I decided to make my own wok-style version.

    More surprising.chicken

    I love chicken because it is so easy to use and fits in almost every type of recipe. So no surprise to find a lot of chicken recipes here on surprising.recipes:

    • Summer lunch with chicken and croutons.
    • Chicken spinach balls with feta.
    • Hasselback chicken.
    • Mexican style chocolate chicken.
    • Ghent chicken casserole - waterzooi.

    More surprising.Asian

    Traveling in many Asian countries also resulted in a lot of Asian recipe inspiration. And in many cases chicken also play a main role. Please find some more Asian chicken inspiration in the following articles:

    • Laksa curry chicken soup.
    • Delicious cashew.chicken.
    • Sweet&sour fried Chinese chicken.
    • Thai chicken with peaches sweet&sour.
    • Chicken chowmein.

    You may find more Asian inspired recipe on our category page surprising.Asian.

    If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.

    chicken in an Asian orange curry
    Asian style chicken with orange
    Asian orange chicken
    Asian style orange chicken curry

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    Toon
    Toon

    Hi, I'm Toon! A Belgian living in Berlin, Germany with an open mind to the world. And a cooking enthousiast. Especially open for new experiments and not so common recipes.

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