Healthy Orange Chicken

Healthy Orange Chicken

Orange Chicken is another Chinese American takeout classic. I always remember when we would walk through the mall as kids, that the Chinese counter in the food court would be handing out orange chicken on a toothpick as samples. It was and still is, delicious. I think what makes it so tasty typically, is that it’s deep fried and it has a tasty sweet orange glaze.

A variation of this dish originated in the Hunan province in China. The original variety would use orange peels to give the chicken a delicious orange flavor. This dish is not what you traditionally envision when you think of orange chicken, it’s not fried so it’s relatively healthy. If you want the unhealthy version, go here.

I’ve attempted something like this in the past, I made Healthy General Tso’s Chicken, and it was pretty delicious.

The key to this dish is deboning the chicken thigh bone component of the leg-thigh combination. Deboning the thigh, it makes for a delicious and easier piece of chicken.

Another important key, but it is optional, is using the orange peel to really give the dish an entirely different dimension. The peels add a refreshing citrus flavor to the chicken and they add a sweet richness to the whole meal. But it’s not for everyone, if you are not adventurous in your eating, I would advise against it.

 

Recipe

Ingredients

1 Deboned Chicken Leg/Thigh

1/4 Cup of Orange Juice

2 Tsp. Orange Zest

2 Tbsp. Soy Sauce

1 Tbsp. Rice Wine

1 Tsp. Garlic Powder

1 Tbsp. Sesame Oil

Marinade – 1/8 Cup of OJ

2 Tbsp. Soy Sauce

Method

Debone the chicken thigh bone out of the leg and thigh piece. Marinate the meat in the OJ and soy sauce for an hour.

In a small saucepan heat the OJ, soy sauce, garlic powder, and rice wine together. Reduce the sauce until it makes a loose glaze.

Heat the sesame oil in a large pan. Place the chicken skin side down onto the oil. Brown both sides, then begin to add your glaze onto the skin side of the chicken. Then roast in the oven for 20-30 minutes on 300F.

Remove from the oven and enjoy!

*Optional, make candied pieces of orange peel – slice them thin and then boil them. Exchange the water out a few times to help reduce the bitterness. Then cook the peel in 2 tbsp. of sugar and butter. Once they are cooked, throw them into the chicken juices and have them roast with the chicken in the oven.