Skinny Orange Chicken Recipe (2024)

FAQs

How do you make a super thin chicken breast? ›

Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken.

Avoid Sugary Condiments/Sauces: Panda's orange chicken, although delicious, is one of many items on their menu that uses sugary sauces not ideal for bariatric patients.

How to make the orange chicken sauce. The orange sauce is made from a mixture of the orange juice and zest, sugar, soy sauce, garlic, ginger and rice vinegar. This is bubbled up in the wok until slightly thickened. The chicken is then added back in, and tossed in the sauce until fully coated.

To thicken the sauce, pour it into a small saucepan on the stove over medium-high heat. In a small bowl, combine 2 tablespoons cornstarch with 2 tablespoons water to make a cornstarch slurry. Once the sauce starts to bubble in the pan on the stovetop, add the cornstarch slurry and stir to combine.

Working with 1 chicken breast at a time, place inside a gallon zip-top bag and seal the bag, pressing out as much air as possible. Pound the chicken thin. Pound with the flat side of a meat mallet, rolling pin, or small skillet to an even 1/4-inch thickness.

Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.

Chinese Cuisine – Egg drop soup, hot and sour soup, egg foo young, mixed vegetables with tofu, chicken or shrimp, chicken and broccoli, chicken with snow peas, moo goo gai pan (chicken and vegetable stir fry), steamed vegetables.

You can also have pureed beans, a white flaky fish or a scrambled egg or egg white. These selections should be introduced once you feel confident that you can tolerate very soft food. During this phase you should start to be creative with the foods you are allowed to eat.

Traditional preparations of orange chicken involve battering and deep-frying the chicken pieces. And they usually add a significant amount of sugar. My healthier version, is light on sugar, and doesn't use batter, and skips the frying so it's high in protein and can fit into a healthy diet.

In Chinese, this dish is known as "陳皮雞", literally "dried citrus peel chicken", referring to dried orange or tangerine peel. However, the taste and recipes of this dish differ due to cultural and geographical factors.

Why isn't my orange chicken sauce thickening? ›

Sauce is like gravy in that if it's not thickening as much as you want after you've added the cornstarch, turn the heat up a little and continue to cook.

What is the difference between orange chicken and General Tso? Orange chicken is crispy fried with a fruity, sweet, and tangy sauce that's caramelized into a glaze. General Tso is stir-fried in a sweet, sour, and spicy umami sauce.

A delicious ready made orange sauce to go with duck, game, chicken and pork.

If your breaded chicken is too close together, they will get soggy instead of crisp. I almost always cook my orange chicken in batches so my pan doesn't get crowded. Be sure to add a little more oil for each batch of chicken you add.

Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at American Chinese restaurants, it is used as a dip for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken, fish, or with rice or noodles.

Sometimes called a cutlet, this cut is created by slicing a breast lobe horizontally to create a thin, mostly even piece of chicken breast; average weight per piece is about 4 ounces.

Our go-to temp for baking boneless chicken breast is 375 degrees, and the cook time is about 20 minutes. The chicken is cooked when a meat thermometer reads 160 degrees.