Competition Entry

Joanna’s Lucky Orange Chicken

By Joanne T Ferguson
Joanna’s Lucky Orange Chicken
106 votes

Simple, fun way celebrating Asian Inspiration

Cuisine :

Chinese

Ingredients :

SERVES 4
EASY RECIPE
TOTAL COOKING TIME: 30 minutes
Prep Time: 20 minutes
Marinate Time: 30 minutes

500 grams chicken breast, small cubed
1 1/2 tablespoons coconut oil

For the Marinade:
1/2 cups fresh orange juice
1 teaspoon orange zest
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ginger powder
1/2 teaspoon white pepper
1/4 teaspoon Lee Kum Kee peppercorn chili oil
1/4 teaspoon Yeo's sesame oil

For The Sauce:
1 cup fresh orange juice
2 teaspoons orange zest
1/2 teaspoon Lee Kum Kee chicken bouillon powder (dissolved in 1/2 cup boiling water)
2 teaspoons xylitol (substitute sugar)
4 teaspoons sugar-free maple syrup
2 teaspoons apple cider vinegar
2 heaped tablespoons cornstarch (mixed with 1 tablespoon of water for a slurry)
1 teaspoon Lee Kum Kee salt reduced soy sauce
2 teaspoons tomato sauce

Garnish: optional
toasted sesame seeds
orange zest
red chili, sliced
scallion flower
cucumber chain for fun


Cooking Steps :

1. Cut chicken breast into small cubes; place into bowl

2. Add 1/2 cup of orange juice, white pepper, peppercorn chili oil, sesame oil, 1 teaspoon orange zest, garlic powder, ginger powder; mix well; marinate 25 - 30 minutes

3. While chicken is marinating, in large saucepan on stove, heat 1 cup of orange juice, 2 teaspoons orange zest, chicken bouillon dissolved in boiling water, sugar-free maple syrup, apple cider vinegar, cornstarch-water slurry, soy sauce, tomato sauce, medium heat until boil, stirring occasionally; once boiled, allow to simmer for 5 minutes; remove from heat; set aside

4. Add coconut oil to fry pan and add chicken pieces (not attached to each other); don't turn for 1 minute over medium heat, then stir fry chicken for additional 5 minutes or until chicken is cooked; remove and place on paper towels to drain

5. Slightly reheat sauce, add chicken; coat well

6 Assembly on plate, garnish and enjoy

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