Orange Chicken Skillet

Orange ChickenLet’s Get Cooking!

You will need:

3 cups of diced Chicken Strips

2 Eggs Beaten

2 cups of Tempura Flour

Oil for deep frying

1 cup of Asparagus diced

1 cup of Zucchini Squash diced

1/4 Onion diced

1/4 cup of Bell Pepper (optional)

1 Garlic Clove minced or 1/2 teaspoon of Garlic Powder

1 teaspoon of Soy Sauce

1/4 cup of Chicken Broth

1/4 cup of Orange Juice

1 cup of Orange Sauce (I prefer the Panda Express Brand)


Bread the chicken by first coating it in egg then dipping it into the tempura. Once well coated, drop into a hot deep fryer and cook until done (about 3-4 minutes depending on size of chicken pieces). Chicken should not be pink. Drain on a paper towel once cooked and lightly salt. Next, in a large skillet or wok place the orange juice, chicken broth, soy sauce, garlic, bell pepper and onion. Sauté and reduce down for 4-5 minutes, then add the squash and asparagus and cook for another 3-4 minutes. Finally, add the cooked breaded chicken and orange sauce. Sauté on a low-medium heat for 3-5 minutes until thick. Serve over white or fried rice.


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