Orange Sesame Chicken


Orange Sesame Chicken


Chinese takeout is not really an option for us, since  it’s about 5o something miles to the nearest Chinese restaurant.  On occasion I try my hand at something that hope will resemble the Chinese food that I so love.  This one was pretty good, not too difficult and quicker than takeout, especially for me!  Try it out, you’ll be glad you did.

Orange Sesame Chicken


For Chicken:

1 1/2 pounds chicken tenders

2/3 cup milk

1 egg, beaten

1 cup flour

1 teaspoon salt

1/2 teaspoon pepper

Vegetable Oil for frying 

For Sauce:

1 cup chicken broth

1/2 cup orange marmalade

2 heaping tablespoons honey

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon lemon juice

1 garlic clove, finely minced

1 tablespoon cornstarch mixed with 3 tablespoons water

For Serving and Garnish:

2 cups white rice, cooked

2 green onions, chopped

1/4 sliced almonds, toasted

Cooking Directions:

For chicken:

Heat vegetable oil in a skillet to 350 degrees.  Mix flour, salt and pepper in a shallow dish.  In another shallow dish stir milk and beaten egg together.  Dredge chicken into flour, egg mixture, and then flour again.  Shake off excess flour and place in hot oil, fry until golden brown.  Drain chicken on paper towel lined plate.  

For Sauce:

In a medium saucepan, combine all sauce ingredients, cook over medium-high heat until sauce is slightly thickened, about 10 minutes, stirring constantly.  

For Serving:

Dip chicken into sauce and place over rice, spoon more sauce over chicken and rice, sprinkle with a few almonds and green onions.



Print Friendly