Copycat Panda Express Orange Chicken Recipe
This Panda Express Orange Chicken recipe tastes just like the takeout version with crispy chicken tossed in a sweet and spicy orange sauce.
Servings: 4 servings
Calories: 637kcal
Ingredients
Chicken
- 1/2 cup canola oil
- 1 lb chicken breasts diced
- 2 eggs whisked
- 1/2 cup cornstarch
- 1/4 cup flour
- 1/3 cup water
Orange chicken sauce
- 3/4 cup orange juice preferably fresh squeezed; you should need 3 oranges
- 1 tbsp cornstarch
- 2 tbsp honey
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tsp orange zest
- 1 tsp fresh ginger minced
Rice
- 1 1/4 cups water
- 1 cup white rice
- 1 tsp butter
- 1 pinch salt
To serve
- 4 green onions sliced
- Sesame seeds for garnish
Instructions
- Mix sauce ingredients in a bowl and set aside. Add rice ingredients to a rice cooker and cook.
- Whisk eggs in a bowl, then mix in cornstarch, flour and water. Add chicken and mix to combine.
- Heat canola oil in a large skillet over med-high heat. When hot, add chicken and cook for 3-4 minutes per side until golden brown. Add chicken to a paper-towel lined plate to drain oil. Season with salt and set aside.
- Meanwhile, heat sauce in a small pot over medium-high heat until thickened.
- Gently toss chicken with sauce in the large bowl, then serve over rice. Garnish with green onions and sesame seeds, then serve and enjoy!
Notes
Serve with cauliflower rice for a low-carb option.
Store any leftovers in the fridge for up to 5 days then reheat in a skillet over medium-high heat.
Freeze for up to 3 months then thaw in the fridge overnight, reheat and serve with fresh rice.
Nutrition
Calories: 637kcal | Carbohydrates: 78g | Protein: 32g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 322mg | Potassium: 663mg | Fiber: 2g | Sugar: 15g | Vitamin A: 399IU | Vitamin C: 28mg | Calcium: 56mg | Iron: 2mg