Tag Archives: Panda Express

Asian Orange Chicken (Panda Express)

Asian Orange Chicken

  • Servings: 2-4
  • Difficulty: easy
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Asian Orange Chicken (Panda Express)
For the record, I have never been to Panda Express. Jill heard the Ree Drummond talking about it one day and while I was out of town she went by and picked up their Orange Chicken. Now whenever I am out of town, she eats some Panda Express Orange Chicken. I have only had a bite of her leftovers because I asked her to save me a nugget so I could see what the fuss was all about. I’m not a big Chinese food person and certainly not take out like that. I prefer Thai, Korean, Japanese or Indian.

So I found this “copy cat” recipe and decided I would give it a try. I asked Jill how it compared and she said it was really solid on the flavor. She said this one tasted “lighter” and that my chicken was crunchier. So basically I didn’t over sauce it. It was good and refreshingly light and sweet in flavor. I was shocked the only orange was from the zest but it just worked by perfuming the sauce with orange notes.

For me if I have any “sweet” in my dish I need a counterbalance of either spicy, salty or tangy. So I made it as is and in my bowl I hit it with some soy and lot’s of Sriracha. Hope you enjoy it.

1 package of chicken tenderloins
1 egg
1/2 cup of cornstarch
1/4 cup of AP flour
1 tbs of ginger (minced)
4-5 cloves of garlic (minced)
3-4 green onions (diced)
2 tbs of Asian rice wine
Dash of Sesame Oil (it’s strong)
Kosher Salt and White Pepper

Orange Sauce
2 tbs of Soy Sauce
1/4 of water with corn starch (combined)
5 tbs of white sugar
5 tbs of white vinegar (not rice wine)
Zest of 1 orange

There are really three main steps in this dish. 1 frying the chicken 2. making the sauce 3.Combining everything.

1. Start by cutting your chicken into bite sized pieces. In a bowl add the chicken, egg, dash of salt and pepper and mix well. Set aside.

2. Put a large pot on medium high with some peanut oil in it. Let it heat up.

3. While your oil is heating up, make your sauce by combining all the ingredients (but the water/cornstarch mixture) into a sauce pan on low to medium low. I let it simmer while I fried my chicken. And then I mixed in the water cornstarch mixture to thicken up the sauce. You want it syrupy.

4. Mix your flour, cornstarch and seasoning to the bowl of chicken. Mix well until chicken is well coated. It will get tacky. Working in batches carefully not crowded the pot fry the chicken until golden brown. Corn starch doesn’t brown as fast as AP flour. If you have a spider you can move the chicken around and you will get a feel for the “doneness” of the chicken. Remove and place the chicken on a paper towel atop a wire cooking rack.

5. Okay at this point your chicken is fried and resting. Your sauce is nicely syrupy. Let’s wok. Cut and dice the garlic, ginger and green onions. Get your Asian Rice Wine Vinegar ready.
Drop a little oil in the wok on medium to medium-high heat. Add onions and ginger and stir for a minute or two. Then add your garlic and chicken into the wok. Pour the sauce over it and stir until chicken is well coated. Lastly stir in the Rice Wine vinegar into the mix to thin it out. If too thick you can add a little water to thin it out.

Serve over rice and enjoy.

Orange Chicken and Broccoli Stir Fry

Orange Chicken and Broccoli Stir Fry

  • Servings: 3
  • Difficulty: easy
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Orange Chicken and Broccoli Stir Fry
Jill saw an episode of Pioneer Woman where Ree talked about how she and her daughters like Orange Chicken from Panda Express. She also posted a recipe where she tried to replicate it. I do like a stir fry but lean towards Thai over Chinese. So I bumped up the spice level and also the Soy and Rice Wine Vinegar.

I really need to lose some weight so decided I wouldn’t fry the chicken. Also I wanted to add some broccoli and the crunch of water chestnuts. Although I forgot the water chestnuts as luck would have it but will keep them on the ingredients.

The flavors turned out great. Spice and heat masked underneath a sweet “orangey” sauce. I wish I would have been more patient in the reduction of the sauce to let it thicken up a bit. No impact on the flavor but just the texture and consistency. Hope you enjoy a healthier and “spicer” version of Panda Express.
2 Chicken breasts or thighs cut into bite sized pieces
1 Head of broccoli
1 jalapeno (seeded and diced)
Handful of shredded carrots
Water Chestnuts (optional)
Brown Rice (optional)
Orange-Soy Sauce:
¾ cup of fresh Orange Juice
2 tbs of GF Soy Sauce
2 tbs of Rice Wine Vinegar
2 dashes of Sesame oil (little goes a long way)
2 tbs of Chili Oil
1 tbs of Honey
2 cloves of garlic (pressed or zested)
2 tsp of fresh grated Ginger
2 tsp of Red Chili Flakes
1 tbs of Sriracha
Pinch of Salt

1 tsp of Cornstarch
¼ cup of water

Green onions
Orange zest


1. Cut your chicken into bite sized pieces. Put them in a bowl and shake some soy sauce on the raw chicken and some vinegar. Just a light coating. In a Wok or large pot on medium heat add your chili oil and your sesame oil. Cook your chicken until browned and then remove from the pot and set aside.
2. Start your sauce by adding all the ingredients (except the cornstarch and water) into the same pan and whisk until it starts to thicken (7-10mins). Then to thicken it even more, mix the ¼ of water and cornstarch together and then pour it directly into the mixture and continue to stir.

3.Chop up all your veggies and divide into 2 bowls. One with orange zest and garlic and then the other with your sturdy veggies (broccoli, carrots, jalapenos) est of them.

I then added my sturdy veggies and mixed them for about 3 mins and then added the garlic and orange zest. One note is if you like more crunch or raw broccoli you can cut it larger and soften it in less time. Mix until the sauce until everything is coated evenly. IMG_9063

4. Serve over rice and garnish with a little orange zest, green onions and Sriracha.