Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup vegetable oil
- 1 cup orange juice
- 1/2 cup pineapple juice
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1 cup diced pineapple
- 1/4 cup chopped green onions
- 1 tbsp sesame seeds
Special equipment needed:
- Large mixing bowl
- Large skillet or wok
- Whisk
- Measuring cups and spoons
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large mixing bowl, combine flour, salt, black pepper, garlic powder, and onion powder. Mix well.
2. Add chicken pieces to the flour mixture and toss until the chicken is coated evenly.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add the chicken to the skillet and cook until golden brown and crispy, about 5-7 minutes.
5. In a separate bowl, whisk together orange juice, pineapple juice, honey, and soy sauce.
6. Pour the sauce over the chicken and stir until the chicken is coated evenly.
7. In a small bowl, mix together cornstarch and cold water until smooth.
8. Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 2-3 minutes.
9. Add diced pineapple to the skillet and stir until heated through, about 1-2 minutes.
10. Garnish with chopped green onions and sesame seeds.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 47g
- Protein: 25g
Substitutions for ingredients:
- Chicken: You can use boneless, skinless chicken thighs instead of chicken breasts.
- Flour: You can use cornstarch or rice flour instead of all-purpose flour.
- Pineapple juice: You can use orange juice or apple juice instead of pineapple juice.
- Soy sauce: You can use tamari or coconut aminos instead of soy sauce.
- Honey: You can use maple syrup or agave nectar instead of honey.
Variations:
- Spicy Orange Chicken with Pineapple: Add 1-2 teaspoons of red pepper flakes or sriracha sauce to the sauce mixture for a spicy kick.
- Orange Chicken Stir-Fry with Pineapple: Add sliced bell peppers, onions, and broccoli to the skillet with the chicken for a colorful and nutritious stir-fry.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use a non-stick skillet or wok to prevent the chicken from sticking to the pan.
- Make sure the oil is hot before adding the chicken to the skillet.
- Use fresh orange juice and pineapple juice for the best flavor.
- Add the cornstarch mixture slowly to the skillet to prevent clumps.
Storage instructions:
- Store leftover Orange Chicken with Pineapple in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Orange Chicken with Pineapple over steamed rice or noodles.
- Garnish with chopped green onions and sesame seeds for a pop of color.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested side dishes:
- Egg rolls
- Crab Rangoon
- Vegetable fried rice
Troubleshooting advice:
- If the sauce is too thick, add a little more orange juice or pineapple juice to thin it out.
- If the chicken is not crispy enough, increase the heat and cook for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Orange Chicken is a popular Chinese-American dish that originated in the United States in the 1980s.
Flavor profiles:
- Sweet and tangy with a hint of saltiness.
Serving suggestions:
- Serve the Orange Chicken with Pineapple family-style in a large bowl or on individual plates.
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Region: Chinese