Thai Orange Chicken Recipe
Crispy chicken stir-fried with chef K’sone’s orange sama served on a bed of steamed mixed vegetables.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Chicken
Cut the boneless chicken breast into bite-sized pieces. Coat the chicken pieces evenly with cornstarch.
Fry the Chicken
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken in batches and fry until golden brown and crispy. Remove and set aside.
Make the Sauce
In a bowl, mix together the orange juice, soy sauce, sugar, minced garlic, and grated ginger until combined.
Stir-Fry the Vegetables
In the same skillet, add the remaining 2 tablespoons of oil. Add the mixed vegetables and stir-fry for about 3-4 minutes until they are tender but still crisp.
Combine Chicken and Sauce
Return the fried chicken to the skillet with the vegetables. Pour the orange sauce over the chicken and vegetables. Stir well to coat and cook for an additional 2-3 minutes until heated through.
Serve
Serve the Thai orange chicken over a bed of steamed mixed vegetables. Garnish with chopped green onions and sesame seeds.
