Orange Chicken

“Chinese food tries to engage the mind, not just the palate. To provoke the intellect.” ~ Nicole Mones

Oh my gosh! Would you look at THAT!! I remembered to take a picture before we ate it all – (insert proud sigh of satisfaction *here*)

If you haven’t figured it out by now, and you’ve read my previous blog posts . . .I LOVE to cook. I like trying new recipes, making old favorites, sharing food with friends and playing in the kitchen. Heck! The kitchen floor and steps is where we re-pot our plants. My oils are stored in the kitchen. The kitchen is the heartbeat of our home.

But I digress.

With Sam being at his dad’s for a few weeks, Jojo and I have more lee-way with meals and happenings because we aren’t hung up on tastes and textures. I like Chinese food, Jo really LIKES Chinese food. She frequently has a hankering for Orange Chicken, so I made some.

It was easy, tasty and I had everything on hand except the noodles – a quick trip to Walmart solved that problem. I made an exception and did the preparation a little differently to see how it all worked out but I will note those changes after the recipe.

Orange Chicken

  • Servings: 2
  • Difficulty: easy
  • Print


2 boneless chicken breasts, thawed and cut into bite size chunks

1/3 c. flour

1/3 c. cornstarch

2 eggs, beaten

1/2 c. orange juice

1 T. white vinegar, rice vinegar would be better but white will work

1 T. soy sauce

1/4 c. sugar

1/8 t. Ginger

1/8 t. garlic powder

1/4 t. red pepper flakes

1 1/2 t. cornstarch

zest from one orange

sesame seeds (garnish)

green onions (garnish)

coconut oil for frying

1 package rice noodles


Put the coconut oil in a 10-12 inch skillet and heat. While the oil is heating, place the chicken chunks in the beaten eggs and let sit. Combine the 1/3 cups of cornstarch and flour and blend. Dredge the chicken thru the flour mixture and place into the hot oil in the pan. Cook on medium heat until golden brown on both sides. While chicken is cooking, in a small saucepan, combine orange juice, soy sauce, vinegar, sugar, ginger, garlic powder and red pepper flakes. Stir on low-medium heat until sugar is dissolved. In a small bowl, combine remaining cornstarch with 1 T. water and stir until it makes a paste. When sugar in the orange glaze is dissolved, stir in cornstarch paste. Turn temperature to low to allow it to thicken. Meanwhile, remove cooked chicken to plate lined with paper towels to drain oil. Place rice noodles in hot pan used to cook chicken and cook on low breaking up noodles with spatula, you may need to add a bit more oil. When noodles have cooked (about 2 minutes) add drained chicken, and orange sauce to pan, stirring on low to blend flavors. Sprinkle with sesame seeds, orange zest and green onion.

Doesn’t sound too difficult . . . right? And it wasn’t. The changes I made are outlined below:

  1. I used coconut flour rather than white all-purpose flour because I had it and I wanted to use it. I actually debated between coconut flour and almond flour, but I went with the coconut flour for absolutely no special reason.
  2. Rather than dredging the chicken through the flour/cornstarch mixture, I combined the dry ingredients in a ziploc bag (a ‘la the old ‘Shake-n-Bake’ method). I zipped the bag and shook it to combine the ingredients, then opened it, plopped the chicken from the egg mixture into the bag, zipped it and shook it like no one was watching. (Because, in reality . . . . no one was watching! I was completely alone in the kitchen,)
  3. I used coconut oil to fry the chicken and the noodles, but you could use vegetable oil or olive oil.
  4. Ginger — I was completely out of ground ginger. (I think I took it to Missouri and forgot it there.) I used ginger oil 2-3 drops instead, and now typing this I just realized I have fresh ginger root in the fridge. *sigh*
  5. I noted in the recipe that I used white vinegar. Rice vinegar would give this a more authentic flavor, but the white vinegar worked fine.
  6. I was too hungry and too tired to garnish anything, hence the lack of sesame seeds or green onions in the photo above.

**A note on using oils in place of spices —

Because oils are concentrate of the product, you would never use the same amount of oil to replace a dried version of a spice. I regularly use oils in my cooking: Ginger, Clove, Lemon, Lime, Rosemary, Sage, Thyme, and Peppermint.

Young Living has oils designated as safe for dietary consumption marked by the white “Vitality” label. If you would like more information about ordering oils or becoming a Young Living subscriber, you can click here to get to my personal website.

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