Ingredients
Scale
- 1 lb chicken breast, boneless, skinless
- 1/2 cup red onion, sliced thinly
- 1/2 cup bell peppers, sliced thinly
- 1 cup flour
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1/2 tablespoon soy sauce
- 1/2 tablespoon creole seasoning
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- cooking oil
- cooked rice
- green onions to garnish
For the Orange Sauce:
- 1 cup orange juice
- 1/2 cup pineapple juice
- 1/4 cup rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1/2 tablespoon sesame oil
- 1/2 tablespoon sriracha sauce
- 1 tablespoon cornstarch
Instructions
- Mix seasoning blend together and set aside.
- Mix flour and cornstarch together in a large bowl.
- Add 1 tablespoon of seasoning blend to the flour cornstarch mixture and mix well.
- Rinse chicken pat dry, cut into 2 inch chunks, place chicken in a bowl and coat with soy sauce, olive oil, remaining seasoning blend and mix well, set aside.
- Heat about 2 cups of cooking oil in a deep pan to 350 degrees.
- Coat chicken in flour/cornstarch, shake off excess coating.
- Fry chicken for about 7-8 minutes until golden brown and cooked thoroughly.
- Drain chicken on paper napkin.
- In another pan add about 1 tablespoon of cooking oil over medium heat.
- Add bell pepper and onion and saute for about 5 minutes.
- To Prepare the Orange Sauce:
- Add all ingredients to a pan, mix well, bring to boil.
- Reduce heat and simmer for about 5 minutes while sauce thickens.
- Place orange chicken back in pan with veggies.
- Pour sauce over chicken and veggies, mix well.
- Serve immediately over hot rice, garnished with green onions.
Nutrition
- Serving Size: 4