Orange Chicken



3 cups water

cup orange juice

2 cups Sucanat

2/3 cup rice vinegar

5 T soy sauce

lemon juice

1 t chopped ginger (fresh or jarred)

1 t chopped garlic

2 t chopped onion

t red pepper flakes


9 to 10 boneless, skinless chicken thighs (or equivalent white meat chicken)


3 T cornstarch

5 t arrowroot

6 T water


Coconut oil for frying


Combine the sauce ingredients except for cornstarch, arrowroot and water.  Bring to a boil. Remove from heat and let this cool while you cut up your chicken.


Cut chicken into bite-sized pieces.  Put the chicken into a large zip type bag.  Remove 2 cups of the sauce and pour over the chicken.  Zip the bag closed and put this in the fridge.  Let this marinade for at the minimum 2 hours.  But longer is better. 


When the marinade time is up, heat oil in a large frying pan until very hot.  Remove some of the chicken pieces and carefully put them in the hot oil.  Fry until golden brown and then turn to fry on the other side.  The chicken should cook 3 to 4 minutes per side.


Lay cooked chicken on a plate and put in oven to keep warm while you finish up the remaining chicken.


In a small bowl combine the water, cornstarch and arrowroot.  Bring the remaining sauce to a boil and add water/cornstarch/arrowroot mixture.  Whisk and stir and boil until sauce thickens.  Remove from heat.


Serve chicken with extra drizzled sauce over the top.


We like to serve this with either Chinese fried rice or noodles and some veggies. 




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