Japanese Orange Chicken Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein of the dish.

Orange juice: Freshly squeezed, it adds a tangy and sweet flavor to the sauce.

Soy sauce: Provides a salty, umami depth to the sauce.

Honey: Adds sweetness and helps balance the flavors.

Ginger: Grated, it adds warmth and a slight spiciness to the dish.

Cornstarch: Mixed with water, it thickens the sauce to the perfect consistency.

Vegetable oil: Used for cooking the chicken, it helps achieve a nice browning.

When preparing the chicken breast, make sure to cut it into uniform, bite-sized pieces to ensure even cooking. This will help the chicken cook at the same rate, preventing some pieces from being overcooked while others are undercooked. Additionally, when adding the cornstarch mixture to the orange sauce, make sure to stir continuously to avoid any lumps and achieve a smooth, glossy sauce.

• chicken breast - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors well and provides a similar texture.

• freshly squeezed orange juice - Substitute with store-bought orange juice: Store-bought orange juice is convenient and still provides the necessary citrus flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used as a vegan alternative.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in a smaller quantity to provide a similar spicy and aromatic flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent that can be used in place of cornstarch.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative that can be used for cooking and provides a subtle flavor.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the Japanese orange chicken to an airtight container. If you plan to store it for more than a couple of days, consider using a vacuum-sealed bag to maintain freshness.
• Store in the refrigerator for up to 3-4 days. Ensure the container is placed in the coldest part of the fridge to keep the chicken at a safe temperature.
• For longer storage, freeze the chicken. Place the cooled dish in a freezer-safe container or heavy-duty freezer bag. Label with the date to keep track of its freshness.
• When ready to reheat, thaw the chicken in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the Japanese orange chicken in a skillet over medium heat. Add a splash of orange juice or water to help reconstitute the sauce and prevent it from drying out.
• Alternatively, you can reheat in the microwave. Place the chicken in a microwave-safe dish, cover loosely with a microwave-safe lid or plastic wrap, and heat in short intervals, stirring occasionally to ensure even heating.
• Serve the reheated Japanese orange chicken with freshly steamed rice or vegetables to recreate the original dining experience.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of vegetable oil or chicken broth to the skillet.
  3. Add the leftover Japanese Orange Chicken to the skillet.
  4. Stir occasionally until the chicken is heated through and the sauce is bubbly.
  5. Serve immediately with freshly steamed rice or vegetables.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Japanese Orange Chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the chicken from drying out.
  4. Bake for about 20 minutes or until the chicken is heated through.
  5. Remove the foil for the last 5 minutes if you want a slightly crispy texture.
  6. Serve hot with your choice of sides.

• Microwave Method:

  1. Place the Japanese Orange Chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the chicken halfway through to ensure even heating.
  5. Check the temperature and microwave for an additional 1-2 minutes if needed.
  6. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the Japanese Orange Chicken in the steamer basket.
  3. Cover and steam for about 5-7 minutes or until the chicken is heated through.
  4. Serve immediately with steamed rice or vegetables for a light and healthy meal.

• Mixing bowl: Use this to combine the orange juice, soy sauce, honey, and grated ginger.

• Skillet: This is where you will heat the vegetable oil and cook the chicken pieces.

• Spatula: Use this to stir the chicken and sauce in the skillet.

• Measuring cups: These are essential for accurately measuring the orange juice and other liquid ingredients.

• Measuring spoons: Use these to measure out the soy sauce, honey, and grated ginger.

• Grater: This is needed to grate the ginger.

• Knife: Use this to cut the chicken breast into bite-sized pieces.

• Cutting board: This provides a safe surface to cut the chicken.

• Small bowl: Use this to mix the cornstarch with water before adding it to the sauce.

• Whisk: This helps to mix the cornstarch and water thoroughly.

• Serving dish: Use this to serve the finished dish with steamed rice or vegetables.

Prepare ingredients ahead: Measure and mix orange juice, soy sauce, honey, and grated ginger in advance to save time during cooking.

Use pre-cut chicken: Buy chicken breast already cut into bite-sized pieces to reduce prep time.

Cook in batches: If your skillet is small, cook the chicken in batches to ensure even browning and faster cooking.

Make extra sauce: Double the orange sauce mixture and store it in the fridge for a quick meal later in the week.

Use a non-stick skillet: A non-stick skillet can make cooking and cleaning up faster and easier.