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Zesty Orange Chicken with rice on a platter

Zesty Orange Chicken

Tammy Circeo
This Zesty Orange Chicken is made more healthful with fresh orange juice and zest and no soy! And so flavorful with chiles and star anise!!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner
Cuisine Chinese
Servings 4 servings

Ingredients
  

FOR MARINATING THE CHICKEN

  • 1 pound skinless, boneless chicken thighs cut into 1-2 inch chunks
  • ¼ teaspoon sesame oil
  • 1 teaspoon dry sherry
  • ¼ teaspoon garlic powder
  • salt and pepper to season
  • ¼ cup corn starch (or a 1:1 gluten-free flour blend) if frying
  • 1-2 Tablespoons oil for sauteeing You'll need a cup or more if frying.

FOR THE SAUCE

  • 1 tablespoon avocado oil
  • 6 dried red chili peppers chiles de arbol or szechuan red chilis
  • zest of one orange
  • 2 star anise
  • ½ cup fresh orange juice
  • ½ cup chicken stock
  • 3 Tablespoons rice wine vinegar
  • 1 Tablespoons coconut aminos
  • 2 Tablespoons coconut palm sugar
  • 2 Tablespoons cornstarch
  • 2 Tablespoons water
  • 1-2 scallions for garnish

Instructions
 

FOR MARINATING THE CHICKEN

  • Mix the sesame oil, dry sherry, garlic powder, salt, and pepper. Toss the chicken pieces with the marinade and let it sit while you prepare the ingredients for the sauce.
  • After the chicken has marinated, dredge it with the cornstarch (you can also use a 1:1 gluten-free flour blend), and shallow-fry in oil that is deep enough to cover it at least half-way. This takes lots of oil and time. You can simply stir-fry it in your wok or skillet leaving off the corn starch. This also reduces calories!

FOR THE SAUCE AND COOKING THE CHICKEN

  • Mix the fresh orange juice, chicken stock, rice wine vinegar, coconut aminos, and coconut palm sugar. Set aside.
  • Mix the cornstarch with the water creating a slurry. Set aside.
  • Remove the chicken from the wok and remove excess oil, especially if you dredged and fried the chicken. Add a little more oil, then add the orange zest, chiles, and star anise. Stir it around for about 30 seconds, then add the Fresh orange juice mixture.
  • When the fresh orange juice mixture starts to boil, add as much of the slurry as needed to thicken the sauce. Stir constantly while it thickens.
  • Add the chicken back in and stir to coat each piece of chicken with the sauce. Remove the pieces of star anise.
  • Serve with steamed rice and garnish with sliced scallions.

Notes

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Keyword chicken, orange chicken
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