I’ve been in a citrus mood lately, so I have another orange chicken recipe for you this week. I decided to use this one because I liked the combination of ingredients in the marinade. Since I made this on a busy weekday, I completely omitted one step: The original recipe asks that you dredge the chicken pieces in an egg mixture and then coat with cornstarch. Then you have to fry the chicken in 1 cup of oil. I’m sure this step renders a delicious crispy crust, but… no. I really don’t want to dredge the chicken pieces in an egg mixture and then coat them with cornstarch on a busy day. So, I just marinated the chicken and then stir fried the pieces, adding the thickened sauce at the end. It was still very flavorful, and definitely on the lighter side with no cornstarch coating and a lot less oil. I also used only 2 tablespoons of sugar instead of ½ cup.
White rice is the perfect side for this dish, and a simple cucumber salad would be a great pairing. So there you have it, another one of my busy mom weekday recipes! Let me know if you try it.