I Made Panda Express ORANGE CHICKEN Healthier!


Egg fried rice:
2 cups cooked rice
2 eggs
1 carrot, chopped
2 stalks green onions
1/2 cup peas
2 garlic cloves
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon butter

In a wok, add oil and let it get hot. Scramble 2 eggs and add to a pan. quickly scramble and break it up. season with salt and pepper and remove into a bowl. Set aside.
Add a little more oil to the wok and cook the chopped carrots for a minute. Then add the green onions, garlic, and peas. Stir for a minute then add the butter. Let it melt and add the cold rice and break it up. Add the eggs back in and season with soy sauce and sesame oil. Mix everything together so the rice is coated and mixed thoroughly. Turn off heat and serve with orange chicken.


Orange chicken:
1.5 lb chicken thighs
2 tablespoons cornstarch
salt and pepper to taste
For the glaze:
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 teaspoon ginger, minced
2 cloves garlic, minced
zest of whole orange
juice of whole orange (or 1/2 cup oj)

In a bowl, mix all the the glaze ingredients together and set aside.


Cut up the chicken into 1 inch chunks and coat it with the cornstarch. season with salt and pepper.

In a large wok, add about 2 tablespoons of oil and let it get hot. Pan fry the chicken on each side for 3-4 minutes until cooked through. Toss it and cook for another minute then add the orange chicken sauce. Let it come to a boil to thicken for a minute and serve.

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