Recipes · American · Main Courses
Orange Chicken
One serving has 587 kcal and 37 g protein, and at least a fifth of a woman's daily need of selenium (82%), niacin (72%), pyridoxine (70%), phosphorus (55%), cobalamin (49%) and vitamin K (48%). Ready in 35 minutes.
- Preparation: 15 min
- Cooking: 20 min
- Makes: 1 serving (330 g)
- Difficulty: Medium
- Diets: Dairy-free, High protein
- Contains: egg, gluten, poultry, soy
Ingredients
- 170 g Chicken thighs, boneless, skinless, raw
- 20 g Cornstarch
- 15 g Eggs, whole, raw
- 20 g Vegetable oil
- 60 g Orange juice
- 2 g Lemon zest
- 10 g Soy sauce
- 15 g Sugar
- 8 g Vinegar, white
- 5 g Garlic, raw
- 4 g Ginger, fresh
- 1 g Chilies, dried red
Method
- Cut the chicken thighs into bite-sized pieces. Toss them with half the cornstarch and the egg to coat.
- Heat the oil in a skillet or wok over medium-high heat and fry the chicken pieces for 6-7 minutes, turning occasionally, until golden and cooked through (74°C/165°F); remove and set aside.
- In the same pan, add the garlic, ginger and crumbled dried chili and cook for 30 seconds until fragrant.
- Whisk the orange juice, orange zest, soy sauce, sugar and vinegar together with the remaining cornstarch until smooth, then pour into the pan.
- Bring to a simmer, stirring, for 2-3 minutes until the sauce thickens and turns glossy.
- Return the chicken to the pan and toss to coat well in the sauce.
- Serve hot over steamed rice.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 587 kcal | 28% |
| Carbohydrates | 43.5 g | |
| Water | 218 mL | |
| Fiber | 1.1 g | 4% |
| Protein | 37.1 g | 77% |
| Tryptophan | 0.42 g | |
| Threonine | 1.7 g | |
| Isoleucine | 1.8 g | |
| Leucine | 3.1 g | |
| Lysine | 3.4 g | |
| Methionine | 1 g | |
| Cystine | 0.45 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.4 g | |
| Valine | 1.8 g | |
| Histidine | 1.1 g | |
| Fat | 28.7 g | |
| Monounsaturated | 7.7 g | |
| Polyunsaturated | 13.5 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 11.7 g | |
| Saturated | 5.4 g | |
| Trans-Fats | 0.18 g | |
| Cholesterol | 216 mg | |
| Calcium | 44 mg | 4% |
| Copper | 0.19 mg | 21% |
| Iron | 2.2 mg | 12% |
| Magnesium | 59.7 mg | 19% |
| Manganese | 0.25 mg | 14% |
| Phosphorus | 385 mg | 55% |
| Potassium | 655 mg | 14% |
| Selenium | 45.1 µg | 82% |
| Sodium | 737 mg | |
| Zinc | 3.1 mg | 39% |
| Thiamin (vitamin B1) | 0.23 mg | 21% |
| Riboflavin (vitamin B2) | 0.46 mg | 42% |
| Niacin (vitamin B3) | 10.1 mg | 72% |
| Pantothenic acid (vitamin B5) | 0.43 mg | 9% |
| Pyridoxine (vitamin B6) | 0.91 mg | 70% |
| Folate (vitamin B9) | 34.6 µg | 9% |
| Cobalamin (vitamin B12) | 1.2 µg | 49% |
| Choline | 144 mg | 34% |
| Vitamin A | 55.2 µg | 8% |
| Vitamin C | 34.6 mg | 46% |
| Vitamin D (D2 + D3) | 14 IU | 2% |
| Vitamin E | 2.2 mg | 14% |
| Vitamin K | 43 µg | 48% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.3 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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