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Orange-Ginger Chicken

If you’re a lover of Asian cuisine with its many layers of flavors,then you know just how tasty a plate of orange chicken is, except it can be heavy. Typically orange-ginger chicken is prepared with a coating of rice flour and with oil, not exactly bad but not completely healthy. What I have here is a lighter version that still packs a punch when it comes to the citrus of orange to the spicy ginger flavors. Take this up an extra notch by serving over steamed veggies, brown rice, or really hit it out of the park with Quinoa. As a complete source of protein quinoa is also high in iron, magnesium, and fiber. Quinoa is not only a healthy staple, but is also one that’s incredibly easy and quick to cook. Quinoa has a pleasant nutty flavor, and is among the superfoods. So give it a try you won’t be disappointed.


2 lbs chicken breast, boneless, cut in thin strips, chunks or whole
1 1/2 cups orange juice, use a fresh orange after zesting for best flavor
2 Tbsp sriracha, if you want it hotter than add more to taste
2 Tbsp rice vinegar, low sodium
1/4 cup soy sauce, low sodium
2 Tbsp honey
2 Tbsp grated fresh ginger
2 Tbsp garlic, minced
2 tsp light brown sugar
2 tsp orange zest, use a microplane and then using a knife chop even finer
1-2 Tbsp olive oil
1/2 teaspoon ground white pepper
1 Tbsp cornstarch

1/4 cup sliced green onions



Using a microplane or the smallest hole on a box grater zest one medium to large orange, do not over zest or zest into the white layer of the orange as its bitter. Once you zested, take a knife and chop the zest even finer. Next mince your garlic and ginger and place aside.

Using a small bowl combine with a whisk the soy, orange juice, rice vinegar, sriracha, brown sugar, honey and white pepper
Add to bowl the orange zest, ginger and garlic and whisk so all ingredients are well combined.

Place chicken in a large Ziploc bag and cover with about 1/2 cup of marinade. Place sealed Ziploc bag and remaining marinade in refrigerator for 1-3 hours.


Remove chicken from Ziploc bag and discard marinade. Using a large skillet or wok heat over high heat and add oil. Depending on how much chicken you plane to cook you make have to do in batches.


Cook over medium-high for 5-6 minutes or until chicken is golden brown and reaches an internal temperature of 165 degrees.


Remove from heat and cover. using a small sauce pan over medium-high; add remaining marinade and heat to boiling.


In a small bowl, whisk cornstarch and 1 tablespoon water, get rid of as many clumps as possible, then while whisking add to marinade, and boil for another 1-2 minute.


Add sauce to chicken and cook for a minute or until heated through. Serve over rice or quinoa, top with sliced green onions.






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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

6 responses »

  1. Oh, I am a huge lover of Asian cuisine. Sounds like a great recipe!


    • I love to replicate dishes and put my own twist on it, but staying as authentic and true to the original dish. This was flippen tasty, first time I made it too.. I hope you will enjoy making this too.


  2. That looks fantastic, I wish I had a bite or two or a plateful. I’m sure I’d give myself ptomaine, I’m a terrible cook. A fellow blogger tagged mine in a post about how I spend my free time and in turn, I posted and tagged you. I thought it looked like fun and a cool way to share something different. If you don’t want to, it okay, but I hope it will bring some new followers to your awesome blog. Keep up the great work, I enjoy your posts a bunch!


  3. Wow! That looks pretty damn amazing! And this is coming from an Asian who doesn’t really eat things like orange chicken because only foreigners like to do that (okay I admit it, I do occasionally like the sweet and sour pork). I must say that I’ve never seen anybody use a whisk to cook Asian food before, so it is very interesting to see that you’ve incorporated it here. The marinade looks soooooo good. I can almost taste the dish from the picture… I will try to do this when I am back in Switzerland! Thanks for sharing!


    • Thank you! I am very flattered Sunshine. I love to replicate dishes staying true to the dish and still put my own twist on it. I love Asian food, and recently started replicating and staying as authentic as possible, not always easy with the complexity of flavors and textures. I am really humbled by your comment. Thank u again. I hope when you make it, you will enjoy it as much as I do..



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