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Homemade orange chicken stir fry

Low Fat (-ish) Orange Chicken

My version of the famous Chinese-American dish Orange Chicken recreated from memory of a visit to San Francisco's Chinatown.
Course Main
Cuisine Chinese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 -4
Author Johan Johansen

Ingredients

  • 500 grams boneless, skinless chicken breast, cut into uniform cubes
  • 250 grams egg noodles
  • 250 grams green beans frozen will do
  • 1 bunch spring onions whites sliced thinly, greens cut into longer pieces
  • 2 garlic cloves minced
  • 2 cm fresh ginger root grated
  • 4 tablespoons light soy sauce
  • 1 tablespoon Sriracha hot sauce add more (or less) to taste
  • 1 tablespoon rice wine vinegar
  • 1/2 orange juice freshly squeezed
  • 1 tablespoon honey
  • Freshly ground pepper to taste
  • Sesame seeds for garnish
  • 1 liter chicken stock

Instructions

  1. Put cubed chicken into a Ziploc bag along with the soy sauce, hot sauce, vinegar, garlic, ginger, the white of the spring onions and black pepper.
  2. Stash Ziploc bag in fridge and allow to marinate for a as little as one hour and as much as overnight.
  3. Remove bag from fridge, strain off marinade and reserve.
  4. Fry green beans over medium heat in a bit of oil in a non-stick skillet and set aside.
  5. Bring chicken broth to a boil in a pot. Once broth comes to a boil, dump in noodles and cook till tender.
  6. Drain noodles, reserving the broth.
  7. Add a little more oil to the non-skillet, then add the noodles. Season with a bit of soy sauce and hot sauce, then fry slowly and gently over medium heat. If they start going dry and want to stick to the skillet, add a small amount of stock to the skillet.
  8. While noodles are frying, heat a cast iron pan or wok over medium-high heat and add a generous amount of oil.
  9. Add chicken and stir fry for about a minute. The marinate will help it brown nicely. You'll have to keep things moving so the garlic doesn't burn. Nothing destroys a dish quite like burned garlic!
  10. Once chicken is browned, add the reserved marinade, toss chicken a few times to coat, then evacuate chicken from the pan.
  11. Add a bit of chicken stock to the pan/wok along with the juice of half an orange and the honey. Reduce to a thick, dark glaze. Keep an eye on the glaze, it will burn!
  12. Turn down the heat and add cooked chicken and green beans to the pan/wok, toss a few times to coat and reheat.
  13. Serve chicken and beans on top of the fried noodles, sprinkling with sesame seeds and the spring onion greens.

Recipe Notes

For a less oily version, skip the frying of the noodles, or serve over jasmine rice or plain white rice.