Orange chicken with scallions is a delightful and flavorful dish that combines the tanginess of oranges with the savory goodness of chicken and the fresh aroma of scallions. This popular Chinese-American dish has gained popularity worldwide for its irresistible combination of sweet and zesty flavors.
The dish typically features bite-sized pieces of chicken that are coated in a crispy batter and then tossed in a tangy orange sauce. The sauce is made with a blend of orange juice, soy sauce, ginger, garlic, and a touch of sweetness from sugar or honey. It is this sauce that gives the dish its distinct orange flavor.
Scallions, also known as green onions, are a crucial ingredient in orange chicken. These vibrant green onions add a refreshing crunch and a subtle onion flavor that perfectly complements the citrusy notes of the dish. They are usually added as a garnish or tossed in towards the end of cooking to retain their crispness and bright color.
Whether enjoyed at a Chinese restaurant or prepared at home, orange chicken with scallions is a delightful culinary experience that brings together the zing of citrus, the succulence of chicken, and the brightness of scallions in a harmonious blend of flavors.
SERVES: 2 t o 3
INGREDIENTS:
- 1 large navel orange
- 1 Tbs. soy sauce
- 1 Tbs. rice vinegar
- 2 tsp. light brown sugar
- 1/8 tsp. crushed red pepper flakes
- 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
- 3/4 tsp. kosher salt
- 2 large egg whites
- 1/3 cup cornstarch
- 3 to 4 Tbs. canola or peanut oil
- 4 scallions, trimmed and thinly sliced (keep whites and greens separate)
INSTRUCTIONS:
- Using a vegetable peeler, shave the zest from the orange in long, wide strips. If necessary, remove any large patches of bitter white pith from the zest strips with a paring knife. Juice the orange into a small bowl and mix with the soy sauce, rice vinegar, brown sugar, and red pepper flakes.
- Sprinkle the chicken with 1/2 tsp. of the salt. In a mini chopper or food processor, process the egg whites, cornstarch, and 1/4 tsp. salt until smooth. In a medium bowl, toss the chicken with the cornstarch batter.
- Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Using tongs, transfer about half the chicken to the pan. Reduce the heat to medium and cook, flipping every minute or so, until the chicken browns and crisps all over and is firm to the touch, 3 to 4 minutes. With clean tongs, transfer to a paper-towel-lined plate. Add the remaining 1 Tbs. oil to the skillet (or 2 Tbs. oil if the pan seems very dry) and repeat the cooking process with the remaining chicken; transfer to the plate.
- Put the orange zest strips in the skillet and cook, stirring, until they darken in spots, 15 to 30 seconds. Stir the orange juice mixture and add it to the pan. Let it boil for about 10 seconds and then add the chicken and the scallion whites. Cook, stirring often, until the sauce reduces to a glaze and the chicken is just cooked through—check by cutting into a thicker piece—1 to 2 minutes. If the chicken isn’t cooked through but the glaze is cooking away, add a couple tablespoons of water and continue cooking. Serve sprinkled with the scallion greens.
NUTRITIONAL INFORMATION:
PER SERVING
- 430 CALORIES | 36G PROTEIN | 30G CARB | 18G TOTAL FAT | 2G SAT FAT |
9G MONO FAT | 5G POLY FAT | 85MG CHOL | 830MG SODIUM | 1G FIBER
NOTE:
- Navel oranges are generally in season from November through May. Choose ones that feel heavy for their size (signaling they’re juicy) with a skin that does not feel loose.
