Panda Express Orange Chicken
With a sticky sweet and tangy sauce and tender pieces of chicken, this Panda Express Orange Chicken is a true copycat recipe. Serve over rice for an easy dinner in half the time it takes to order takeout!
Servings: 4 people
Calories: 718kcal
Ingredients
- 2 pounds fully cooked chicken chunks I used Just Bare Lightly Breaded Chicken Breast Chunks from Costco
- 4 servings Basmati rice cookied
- 2 tablespoons cornstarch
- ¼ cup rice wine
- ¼ cup water
- ½ cup orange juice I used freshly squeezed, but any will do.
- 2 teaspoons sesame oil
- ½ cup soy sauce
- ½ cup granulated white sugar
- ½ cup brown sugar
- Zest of two oranges set a small portion aside for garnish.
- 2 Tablespoons minced ginger root
- 6 cloves minced garlic
- ½ teaspoon red chili flakes optional
- Chopped white onions for garnish green tops only, optional.
- Sesame Seeds for garnish optional
Instructions
- Preheat the oven to 425 degrees.
- Add the chicken nuggets to a foil or parchment lined baking sheet.
- Cook the nuggets according to directions making sure they are crisp and golden brown.
- While the chicken bakes, add the corn starch, rice wine and water to a medium saucepan and whisk until smooth.
- Add the juice, oil, soy sauce, white and brown sugar, zest, ginger and garlic to the saucepan and combine.
- Bring the mixture to boil over medium heat.
- Once boiling, reduce to a simmer and allow to reduce and become stickier while the chicken finishes. Stir occasionally.
- Once the chicken is fully baked, add it to the sauce and toss to fully coat.
- Serve over rice.
Nutrition
Calories: 718kcal | Carbohydrates: 99g | Protein: 55g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1896mg | Potassium: 1075mg | Fiber: 1g | Sugar: 55g | Vitamin A: 130IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 2mg