Orange chicken


Since discovering The Pioneer Women, I have managed to get my hands on all her cookbooks and I try never to miss a show of hers.

I love  her recipes, they are so simple to make and so kitchen friendly and there are never any complicated kitchen equipment being used.

I hope to one day visit The Merc, but we will wait and see if I can find myself a cowboy to take me there.

I was watching a rerun of an old episode of hers where she was making orange chicken for her daughters and it looked so tantalising that I wanted to run out and buy myself a batch of orange chicken to eat.

Funny enough I had all the ingredients in the pantry even up to the oranges and we never have oranges at home. No one eats them or likes them as a matter of fact.


  • 4 x egg whites.
  • 3 x Tbsp cornstarch.
  • 4 x chicken breasts, cubed.
  • ½ x cup orange juice.
  • 1 x Tbsp soy sauce.
  • 1 x Tbsp treacle brown sugar.
  • 1 x Tbsp rice vinegar.
  • ¼ x tsp sesame oil.
  • Pinch of red chilli flakes.
  • 1 x clove of garlic, grated.
  • 1 x piece of ginger, peeled and grated.
  • Zest of one orange.
  • Chives to garnish.


  • Whisk together the egg white4s and 2tbsp cornstarch together.
  • Add the chicken and marinade for 10 minutes.
  • Deep fry the chicken cubes in batches till golden brown and drain on kitchen towels.
  • In a pot, mix the orange juice, soy sauce, treacle sugar and vinegar together and bring to the boil.
  • Add in the sesame oil, salt, chilli flakes, ginger and garlic and give it a good stir.
  • Grate in the orange zest.
  • Allow the mixture to come to the boil.
  • Whisk the remaining 1 x tbsp. corn starch with ¼ x cup water to form a nice smooth paste.
  • Pour this paste into the pot and stir.
  • Allow the mixture to boil till it thickens.
  • Add in the chicken pieces and toss to coat.
  • Allow the chicken to heat up and then remove the pot from the stove.
  • Garnish with chopped chives.

Tell me what you think of this recipe