Orange Chicken for #SundaySupper

One day, a few weeks ago, I had been on vacation and had not yet gotten to the grocery store come dinner time the following day.  I had pulled out some chicken breasts but wasn't sure what I was going to do with it.

Then, at lunchtime I was cutting up an orange for my Little Miss Melody when it struck me that Orange Chicken would be the perfect dinner to serve up to Frank and I on my first full day home from vacation.

So when Candace, of Authentically Candace, chose Easy Dinners for 2 as the theme for this week's Sunday Supper, I knew that this recipe would be perfect.  

Even with this dish requiring two separate fryings, the first to solidify the coating (see center right photo) and the second to darken and crisp the pieces of chicken (bottom left photo), it is still a quick and easy fix. Perfect for Valentine's Day that falls on a Tuesday and is still during Chinese New Year celebration that continues until February 15th this year.  

Once I had decided to make Orange Chicken, I needed a recipe and located this one from Ree, The Pioneer Woman, on FoodNetwork.com.and adapted it to fit the ingredients I had available.   I started my meal by putting brown rice in the rice cooker and setting it to steam for one hour.  I then whisked together some cornstarch and egg whites and put the chicken in to soak while my oil heated in a dutch oven.  I also took this time to slice up some veggies that I had in the refrigerator to stir fry and serve with dinner and make the orange sauce.

When the oil is ready, fry the chicken in batches until light golden brown, removing to a paper towel lined plated after frying.  When this is done you will refry the chicken, again in batches until deep golden brown.  After draining onto a paper towel lined plate the second time, you can now put it into the orange sauce and toss to coat.  Keep the chicken in the sauce on low for a few minutes while you stir fry your veggies.  The rice should be perfectly steamed at this point and you are ready to plate in an hour's time.

Orange Chicken

adapted from The Pioneer Woman

2 T. cornstarch

4 egg whites

2 boneless, skinless chicken breast halves, cut into bite size pieces

Juice of 2 oranges

Zest of 1 orange

1 T. soy sauce

1 T. brown sugar

1 T. seasoned rice wine vinegar

1/4 t. olive oil

salt to taste

crushed red pepper, to taste

1 clove garlic, minced

1/2" piece of fresh garlic, minced

1 t. cornstarch

Canola Oil for frying

Whisk together the cornstarch and eggs in a bowl. Add the chicken pieces and toss to coat.  Set aside while making sauce and heating oil.

Combine the orange juice, zest, soy sauce, brown sugar, vinegar, olive oil, salt, red pepper, garlic and ginger in a skillet.  Cook and stir over medium heat until bubbling, stirring occasionally until it thickens slightly, about 5 minutes.  Whisk the cornstarch with a 1/4  c. water, making a slurry.  Add the slurry to the sauce, stirring continuously for a minute.  Add another 1/4 c. water to the sauce, stir to combine and hold on lowest heat while cooking the chicken.

Heat about 2" of oil in the bottom of a dutch oven to 350*.  Carefully add the chicken pieces, flipping gently until light golden brown, about 3 minutes, drain on a plate lined with paper towel. When all the chicken is fried, start with the first batch and return it to the hot oil for 1 or 2 more minutes until a deep golden brown.  Drain on a paper towel lined plate. Toss with the warm orange sauce and serve. Print Recipe

More Easy Dinner Recipes for Two

Chicken Recipes

• Chicken and Cheese Quesadillas by Pies and Plots
• Chicken Marsala by A Mind “Full” Mom
• Classic Coq Au Vin for Two by The Crumby Cupcake
• Creamy Parmesan Skillet Eggs by The Texan New Yorker
• Date Night Chicken Teriyaki Stir-Fry by Gourmet Every Day
• Orange Chicken by A Day in the Life on the Farm
• Spicy Salsa Chicken by Simple and Savory

Pasta Recipes

• Chicken and Spinach Pasta with Creamy Sun-Dried Tomato Sauce by Pook’s Pantry
• One Pan Shrimp and Asparagus Linguini by Jersey Girl Cooks
• Scallop Pasta with Garlic and White Wine by Caroline’s Cooking
• Skillet Rigatoni alla Vodka for Two by Eat, Drink and be Tracy

Pork Recipes

• Porchetta by Cosmopolitan Cornbread
• Roast Pork Loin with Plum Sauce by Sew You Think You Can Cook

Red Meat Recipes

• Filet Mignon with Shiitake Mushrooms by Cooking Chat
• French Onion Filet Mignon by The Chef Next Door
• Honey Lime Steak Kebabs by Cindy’s Recipes and Writings
• Mini Mushroom Meatloaf by Cricket’s Confections
• Mushroom Topped Pepper Steak for Two by That Skinny Chick Can Bake
• Pan Seared Sirloin Steak Dinner for Two by Life Tastes Good
• Pan-Seared Nutella Skirt Steak by Brunch-n-Bites
• Petit Filet with Red Wine Pan Sauce & Garlic Mash by Authentically Candace
• Rack of Lamb with Strawberry Mint Glaze by Sunday Supper Movement
• Steak Au Poivre by Renee’s Kitchen Adventures

Seafood Recipes

• Baked Salmon with Ginger Marinade by Feeding Big
• Crab Caesar Salad by What Smells So Good?
• Crab Imperial by Monica’s Table
• Creamy Shrimp & Sausage Skillet by Crazed Mom
• Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf
• Peppadew Trout en Croûte by Food Lust People Love
• Shrimp and Grits with Andouille Cream Sauce by Soulfully Made
• Surf and Turf for Two by The Freshman Cook

Veggie Recipes

• Colorful Matchstick Salad with Mint Vinaigrette by Culinary Adventures with Camilla
• Curried Split Peas by Wholistic Woman
• Edamame Waldorf Salad by Ninja Baker
• Saffron and Leek Risotto – Served 2 Ways by Sprinkles and Sprouts

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.