Best Chicken Express Recipes

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PANDA EXPRESS ORANGE CHICKEN



Panda Express Orange Chicken image

A copycat recipe from Panda Express. This chicken is tangy and flavorful. Give it a try! I'm sure you and your family will enjoy it.

Provided by flume027

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 20

2 lbs boneless skinless chicken, chopped into bite-sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch
1/4 cup flour
3 tablespoons soy sauce
3/4 cup orange juice
1/2 cup brown sugar
1 orange, zest of
1 tablespoon oil
2 tablespoons gingerroot, minced
2 teaspoons garlic, minced
1 teaspoon red chili pepper flakes
1/2 cup green onion, chopped
2 tablespoons rice wine
1/2 cup water
2 tablespoons cornstarch
1 teaspoon sesame oil

Steps:

  • Place chicken pieces in a large bowl, set aside.
  • In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
  • In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.
  • Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
  • Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
  • Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.
  • (Do not overcook chicken).
  • Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
  • FOR THE SAUCE:.
  • In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
  • Clean wok and heat 15 seconds over high heat.
  • Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
  • Now, add the rice wine and the soy sauce mixture you set aside above.
  • Add cooked chicken, stirring until well mixed.
  • In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.
  • Serve over jasmine rice.

ORIGINAL ORANGE CHICKEN BY PANDA EXPRESS RECIPE BY TASTY



Original Orange Chicken by Panda Express Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, salt, white pepper, cornstarch, flour, egg, water, oil, oil, oil, chili flake, garlic, ginger, sugar, brown sugar, orange juice, white distilled vinegar, soy sauce, water, cornstarch, sesame oil

Provided by Pierce Abernathy

Categories     Dinner

Time 1h5m

Yield 8 servings

Number Of Ingredients 21

2 lb boneless, skinless chicken thighs
1 tablespoon salt
1 teaspoon white pepper
1 cup cornstarch
3 cups flour
1 egg
1 ½ cups water
2 tablespoons oil
6 cups oil, for frying
1 tablespoon oil
¼ teaspoon chili flake
1 tablespoon garlic, minced
½ teaspoon ginger, minced
¼ cup sugar
¼ cup brown sugar
¼ cup orange juice
¼ cup white distilled vinegar
2 tablespoons soy sauce
2 tablespoons water
2 tablespoons cornstarch
1 teaspoon sesame oil

Steps:

  • On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.
  • In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.
  • Add the egg, water, and oil until it reaches the consistency of pancake batter.
  • Add the chicken to the batter and refrigerate at least 30 minutes.
  • Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).
  • Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
  • Remove the chicken from the pan and transfer to a paper towel-lined plate.
  • Set a heavy bottomed pot over medium- high heat and add the oil.
  • Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
  • Add the sugar and brown sugar, and stir to combine.
  • Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
  • Add in the vinegar and soy sauce, and stir to combine.
  • Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
  • Continue to cook the sauce until maple syrup consistency is achieved.
  • Add in the fried chicken and stir until completely coated in the sauce.
  • Top with sesame oil.
  • Enjoy!

PANDA EXPRESS ZUCCHINI AND MUSHROOM CHICKEN STIR FRY



Panda Express Zucchini and Mushroom Chicken Stir Fry image

This recipe taste exactly like the one at Panda Express and can be ready in just 25 minutes! Quick and simple recipe but an absolute winner in my household!

Provided by Marjorie Ram

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless chicken breast, cut into thin bite size slices
3 tablespoons cornstarch
3 tablespoons cornstarch
1 tablespoon canola oil
1 tablespoon sesame oil
8 ounces white mushrooms, sliced
1 medium zucchini, cut in half lenghtwise, then 1/2 inch slices
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
3 garlic cloves, minced
2 teaspoons minced ginger (or 1/2 tsp ground ginger)
sesame seeds, for garnish (optional)

Steps:

  • Toss the chicken with cornstarch.
  • Heat the canola and sesame oil together in the pan.
  • Add chicken and cook on medium-high until brown on both sides, about 2-3 minutes on each sides.
  • Remove chicken from the pan, and turn the heat up to high.
  • Add in the mushrooms and zucchini, cook until they start to brown.
  • Add the garlic and ginger and cook/stir for 30 seconds.
  • Cook for another 2-3 minutes as vegetable soften a little.
  • Add the chicken back in and stir to coat.
  • Add in the soy sauce, sugar, and wine vinegar and stir to coat.
  • Serve with rice.

ORANGE CHICKEN (INSPIRED BY PANDA EXPRESS) RECIPE BY TASTY



Orange Chicken (Inspired By Panda Express) Recipe by Tasty image

Here's what you need: egg, white pepper, salt, chicken breasts, cornstarch, flour, vegetable oil, oil, garlic, ginger, chili flakes, rice wine, soy sauce, vinegar, water, sugar, orange zest, scallion, cornstarch, water

Provided by Tasty

Categories     Lunch

Yield 2 servings

Number Of Ingredients 20

1 egg
1 teaspoon white pepper
1 ½ teaspoons salt
2 chicken breasts, cubed
½ cup cornstarch
¼ cup flour
vegetable oil, for frying
1 tablespoon oil
2 teaspoons garlic, minced
1 tablespoon ginger, minced
½ teaspoon chili flakes
1 tablespoon rice wine
1 ½ tablespoons soy sauce
5 tablespoons vinegar
1 ½ tablespoons water
3 ½ tablespoons sugar
1 tablespoon orange zest
scallion, chopped, for garnish
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Combine the egg, white pepper and salt in a mixing bowl. Add the cubed chicken breast, make sure it's coated with the egg mixture.
  • In another bowl, combine corn starch and flour. Add the coated chicken to the flour mixture. Stir to coat.
  • Working in batches, fry the coated chicken until golden and done. Remove with a slotted spoon and set aside.
  • In a large pan or wok, add oil, garlic, ginger and red chili flakes. Stir fry until fragrant.
  • Add rice wine and stir for a few seconds. Proceed to add all of the other sauce ingredients, including soy sauce, vinegar, water, sugar and orange zest.
  • Add the fried chicken. Stir to coat in sauce. Thicken the sauce with the cornstarch slurry.
  • Garnish with chopped scallions and serve with rice.
  • Enjoy!

Nutrition Facts : Calories 750 calories, Carbohydrate 64 grams, Fat 29 grams, Fiber 1 gram, Protein 53 grams, Sugar 17 grams

COPY-CAT PANDA EXPRESS SWEET FIRE CHICKEN



Copy-Cat Panda Express Sweet Fire Chicken image

Love the Sweet Fire but don't wanna pay the price?? Make this recipe! It's not too hard and not too expensive, but it tastes amazing! Here's a tip: Freeze the chicken slightly before cutting it into strips. This helps it to hold up a bit better under the knife. =)

Provided by Jillian Boberson

Categories     Chicken Breast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 chicken breasts, cut into strips
1 cup cornstarch (more may be needed)
1 cup flour (more may be needed)
3 eggs, beaten well
vegetable oil (for frying, or oil of your choice)
2 red jalapenos, chopped fine (you can adjust the amount according to your heat preference)
2 garlic cloves, chopped
1/2 cup granulated sugar
3/4 cup water
1/4 cup white vinegar
1 pinch salt
2 tablespoons cornstarch
3 tablespoons water
1 (20 ounce) can pineapple chunks, drained

Steps:

  • For the chicken, dip strips in flour. I usually do this by putting the chicken strips in a big zip-top bag with the flour in it, and shake until all of the chicken pieces are evenly covered with flour. Next, drop the chicken strips in the beaten egg. Again, I do this all at once. Just make sure the egg is in a big bowl, dump all of the chicken strips in, and evenly coat. Lastly, dip in cornstarch. This time the process is a little more precise, so I take about one-third of the strips and toss them in a zip-top bag with cornstarch. Lay them on a wire rack to prep for frying, and repeat the process. This method is pretty messy, and if you have another way of doing it, feel free to do it! =).
  • In a large skillet, heat oil to medium-high heat. Carefully lay chicken strips into the oil. Be careful to not crowd the pan. Fry the strips for about 1 minute, and then flip them over. Once they are evenly goldish-brown, and appear to be crispy, remove them from the oil and lay on a wire cooling rack lined with paper towels to allow the excess oil to drain off of them. Set aside and make the sauce.
  • For the sauce, combine all ingredients, except for cornstarch and 3 tablespoons of water, in a food processor. Blend until the ingredients are well combined, and garlic and jalapeño is finely minced into the liquid. Next, place the mixture into a medium saucepan, and simmer over medium heat for about 5 minutes. Combine the cornstarch and water in a separate container to form a thick paste. Incorporate paste into the simmering sauce. Whisk together, until the sauce starts to thicken slightly. Remove from heat, and toss in pineapple chunks (or use fresh pineapple if you prefer it).
  • In a large skillet, heat the sauce to a simmering, and add the fried chicken strips. Simmer for about five minutes, or until all of the chicken strips are well coated and reheated (if they were set aside to cool for a long time). Serve over white rice, or by itself. However you prefer! Enjoy! =).

KUNG PAO CHICKEN, SHRIMP OR BEEF (PANDA EXPRESS - STYLE)



Kung Pao Chicken, Shrimp or Beef (Panda Express - Style) image

After searching for Kung Pao Chicken recipes and making some modifications, we LOVE this version of this wonderful meal, served with a side of freshly steamed green beans and seasonal fresh fruit. Inspired by several recipes, but mostly by an article www.culinary.net

Provided by Sharon Anne

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

1 lb chicken breast, 1/2-inch cubes (substitute shrimp or beef, thinly sliced)
1 small egg, beaten
1/4 cup water
1/4 cup cornstarch
1/2 teaspoon salt
2 green onions (white part sliced and greens cut into 1/2-inch pieces)
1 red pepper, chunked
1 green pepper, chunked
1 small zucchini, chunked
1/3 cup water
2 1/2 tablespoons soy sauce
1 tablespoon cornstarch (dissolved in 1 Tbsp cold water)
1 teaspoon rice wine vinegar
2 tablespoons vegetable oil, divided
1 teaspoon garlic, minced
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
granulated sugar, sprinkled in (to your taste)
1/3 cup peanuts, dry-roasted
4 cups cooked white rice (Botan, sticky rice)

Steps:

  • Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
  • Prep and chill veggies.
  • Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.
  • About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade.
  • Stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat.
  • Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
  • Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed.
  • Add cooked food to sauce and stir in peanuts.
  • Serve over hot rice.

PANDA EXPRESS MANDARIN CHICKEN COPYCAT



Panda Express Mandarin Chicken Copycat image

Make and share this Panda Express Mandarin Chicken Copycat recipe from Food.com.

Provided by Cedar City Mom

Categories     Asian

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

2/3 cup sugar
6 skinless chicken thighs
1/4 cup soy sauce
1 tablespoon lemon juice
1 teaspoon vegetable oil
1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons arrowroot

Steps:

  • 1. Combine sugar, soy sauce, lemon juice, oil, garlic, and ginger in a small saucepan. Combine water with arrowroot in a small bowl and stir until arrowroot is dissolved. Add to saucepan and turn heat to high. Stir often while bringing mixture to a boil, then reduce heat and simmer for 4 to 6 minutes or until sauce is thick.
  • 2. Preheat your grill on high for the chicken.
  • 3. When the grill is hot, rub each chicken piece with oil and cook the chicken for 4 to 6 minutes per side or until completely cooked. Chicken should have browned in spots.
  • 4. When chicken is done, chop it into bite-size pieces. Pour the chicken pieces into a large frying pan over medium heat. Heat until chicken sizzles then reduce heat and cover chicken until ready to serve. Spoon chicken into a medium bowl, then pour all the sauce over the chicken and stir until well coated.

Nutrition Facts : Calories 569.5, Fat 10.4, SaturatedFat 2.4, Cholesterol 171.8, Sodium 2191, Carbohydrate 74.5, Fiber 0.5, Sugar 67.4, Protein 44.6

PANDA EXPRESS ORANGE CHICKEN COPYCAT



Panda Express Orange Chicken Copycat image

Copy Cat Recipe. I received a ton from my mom.. Here's another. I haven't adjusted anything :O) On some I had to guess on the time and servings if I haven't tried them.

Provided by MissTiff16

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

2 lbs boneless skinless chicken, chopped into pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1 dash hot red chili pepper, crushed
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2-1 teaspoon sesame oil
2 teaspoons orange zest, minced
1/4 cup orange juice
1/2 teaspoon sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce

Steps:

  • For Sauce: Combine all ingredients in a small bowl and set aside.
  • Chicken: Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 TB oil and mix well. Stir cornstarch and flour together.
  • Add chicken pieces, stirring to coat.
  • Heat oil for deep-frying in wok or deep-fryer to 375°F Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp.
  • (Do not overcook chicken or chicken will be tough). Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
  • Clean wok and heat 15 seconds over high heat. Add 1 TB oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 TB cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 ts sesame oil. Serve at once.

THAI EXPRESS BOWL WITH CHICKEN



Thai Express Bowl with Chicken image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 36

2 ounces (1/4 cup) extra-virgin olive oil
3 ounces boneless, skinless chicken breast, baked
2 ounces broccoli florets
2 ounces red cabbage, shredded
2 ounces carrots, julienned
2 ounces red onion, chopped
1/2 cup Peanut Sauce, recipe follows
1 cup Rosemary Quinoa, recipe follows
1 teaspoon chopped fresh cilantro leaves
2 red bell peppers
10 ounces natural peanut butter
8 ounces brown rice syrup
1 1/3 cups tamari (can be found at specialty Asian markets)
2 1/3 cups hot water
1 lime, juiced
6 drops lemongrass concentrate
6 drops ginger concentrate
2/3 teaspoon cayenne pepper
1 gallon hot water
1/4 tablespoon sea salt
1 quart grain quinoa, rinsed (can be found at specialty organic markets)
1/2 cup diced red pepper
1/2 cup diced red onion
1 cup fresh or frozen corn kernels, cooked or defrosted
1/2 bag frozen green peas, thawed
1/2 cup Rosemary Vinaigrette Dressing, recipe follows
1/2 tablespoon Herbamare (can be found at specialty organic markets)
3/4 cup apple cider vinegar
1/2 cup fresh lemon juice
1 3/4 cups distilled water
3/8 cup Dijon mustard
3/8 tablespoon black pepper
1 1/2 ounces fresh rosemary leaves, minced
3/8 tablespoon sea salt
1/2 cup essential balance oil (can be found at specialty organic markets)
1/4 tablespoon xantham gum (can be found at specialty organic markets)

Steps:

  • Heat the olive oil in a large saute pan. Slice the cooked chicken into 1/4-inch pieces. Add the chicken and the vegetables to the pan and cook until heated through. Add the Peanut Sauce to the pan and toss well until the sauce is warmed through.
  • In a large bowl, combine the chicken and vegetable mixture with the Rosemary Quinoa and toss until combined. Serve, garnished with cilantro.
  • Roast the red peppers until the skin is blackened and begins to peel. Remove the skin and then remove the seeds. Combine all ingredients in a food processor and blend until thoroughly mixed. Use a hand mixer, if needed, to blend sauce until smooth.
  • In a large pot, bring water and sea salt to a rapid boil. Add quinoa to the pot and boil for 7 to 8 minutes. Quinoa is cooked when you can see small white dots in the middle of the grain. Drain the quinoa and place it in a bowl, resting it in an ice bath to cool for 2 to 3 minutes. Once the quinoa is cool, drain until all liquid is gone. Combine the quinoa and the rest of the ingredients in a large bowl. Serve at room temperature.
  • Using a hand mixer, blend the first 8 ingredients in a large bowl. Gradually add xantham until you reach the desired consistency. Blend well.

ORANGE CHICKEN SAUCE (PANDA EXPRESS) RECIPE - (4.5/5)



Orange Chicken Sauce (Panda Express) Recipe - (4.5/5) image

Provided by teachskinner

Number Of Ingredients 22

SAUCE:
1 1⁄2 tablespoons soy sauce
1 1⁄2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of
CHICKEN:
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1⁄2 teaspoons salt
white pepper
oil (for frying)
1 ⁄2 cup cornstarch, plus
1 tablespoon cornstarch
1 ⁄4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1 ⁄2 teaspoon crushed hot red chili pepper
1 ⁄4 cup green onion, chopped
1 tablespoon rice wine
1 ⁄4 cup water
1 ⁄2 teaspoon sesame oil

Steps:

  • SAUCE: Mix ingredients over low heat until slightly thickened CHICKEN STIR FRY Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Coat with egg mixture. Coat with flour mixture. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken). Remove chicken from oil with slotted spoon and drain on paper towels; set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. Heat until sauce is thickned. Stir in sesame oil and orange zest if desired. Serve over jasmine rice.

ORANGE FLAVORED CHICKEN (PANDA EXPRESS COPY CAT)



Orange Flavored Chicken (Panda Express Copy Cat) image

This orange chicken is a recipe featured in "America's Most Wanted Recipes" and is a copy cat recipe for Panda Express' Orange Chicken. Orange Chicken is a dish from the Hunan Province in South Central China.It is prepared with crispy boneless chicken bites tossed in a wok with a sweet, spicy and tangy orange sauce. Don't forget...

Provided by Hope Vaillancourt

Categories     Chicken

Time 45m

Number Of Ingredients 18

1 lb chicken breast, boneless & skinless
1 egg white
1 tsp salt
1 tsp sugar
ORANGE SAUCE
1 c water
1/2 c ketchup
1/2 c sugar
2 Tbsp apple cider vinegar
1 Tbsp soy sauce
1 Tbsp cornstarch
1 tsp cornstarch
2 tsp sesame oil
2 Tbsp vegetable oil
1 Tbsp orange zest, grated
2 Tbsp green onion, chopped
4 c vegetable oil, for frying
1 c cornstarch

Steps:

  • 1. Cut the chicken breast into 1/2 inch cubes; set aside.
  • 2. Combine the egg white, salt, and sugar in a bowl and stir vigorously until the ingredients are thoroughly mixed. Add the chicken cubes to the egg white mixture and stir to coat well.
  • 3. To make the orange sauce, combine the water, ketchup, sugar, vinegar, soy sauce, 1 tablespoon plus 1 teaspoons cornstarch, and sesame oil; stir and set aside. Place a pot over high heat. When the pot is hot, add the 2 tablespoons vegetable oil and heat. Add the orange zest and green onions and cook, stirring, for about 20 seconds, taking care not to burn the orange zest.
  • 4. Pour the combined sauce ingredients into the pot and cook over medium heat, stirring frequently, until the sauce has thickened, 12 to 15 minutes.
  • 5. Preheat the 4 cups oil to 350°F in a wok or deep-fryer.
  • 6. Meanwhile, put the coated chicken in a resealable plastic bag containing the 1 cup cornstarch. Shake the chicken well for about 20 seconds, until the chicken is covered with the cornstarch. Shake off all the excess cornstarch and deep-fry the chicken in the hot oil until golden brown, about 2 1/2 minutes. Remove the chicken from the oil with a slotted spoon, drain well on paper towels, and set aside. Add the fried chicken to the pot with the hot orange sauce, stir for about 30 seconds, then serve immediately.

PANDA EXPRESS-STYLE ORANGE CHICKEN RECIPE - (4.5/5)



Panda Express-Style Orange Chicken Recipe - (4.5/5) image

Provided by Harleygirl

Number Of Ingredients 19

2 pounds chicken pieces, boneless and skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil for frying
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon ginger root, minced
1 teaspoon garlic minced
1 dash red hot chilies
1/4 cup green onions, chopped
1 tablespoon white rice wine
1/4 cup water
1 teaspoon sesame oil
2 teaspoons orange zest, minced
1/4 cup orange juice
1/2 teaspoon granulated sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce

Steps:

  • ORANGE SAUCE: Combine zest, orange juice, granulated sugar, chicken stock and soy sauce in a small bowl and set aside. Cut chicken in 2-inch cubes and place in a large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well. Heat oil for deep-frying in wok or deep-fryer to 375°F. Coat all chicken pieces with the flour and corn starch mixture. Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil, add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add orange sauce and bring to a boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon of cornstarch until smooth. Add to chicken and heat until sauce is thick. Still in 1 teaspoon sesame oil.

PANDA EXPRESS SWEETFIRE CHICKEN RECIPE - (4.3/5)



Panda Express Sweetfire Chicken Recipe - (4.3/5) image

Provided by Jamie_V

Number Of Ingredients 17

SWEET CHILE SAUCE
1/2 cup rice wine vinegar
2 1/2 tablespoons granulated sugar
1/4 cup water
3 tablespoons fish sauce
2 tablespoons sherry
3 cloves garlic, minced
1 tablespoon dried crushed chili
1 1/2 tablespoons cornstarch dissolved in 3-4 Tbsp. cold water
SWEETFIRE CHICKEN
1 pound chicken, slice very thin
1 1/2 cups all purpose flour
2 tablespoons vegetable oil
1/2 cup red bell pepper, diced into 1-inch cubes
1/2 cup onion, diced into 1-inch cubes
4 ounces fresh pineapple chunks
1/2 cup sweet chili sauce

Steps:

  • SWEET CHILI SAUCE Place all ingredients-except cornstarch-water mixture-in a sauce pan or pot. Bring to a rolling boil. Reduce heat to medium and let boil for 10 minutes, or until reduced by half. Note that the vinegar will be quite pungent as it burns off. Reduce heat to low and add cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until sauce thickens. Remove from heat and taste-test. If not sweet enough, add more sugar, and if not spicy enough, add more crushed red pepper. SWEETFIIRE CHICKEN Toss the chicken into the flour and toss to coat. Heat oil in a large wok and start stir-frying the chicken, adding more oil if necessary to prevent sticking. Once chicken is almost cooked through, add red bell pepper, onion, and pineapple chunks. Add sweet chili sauce and toss to coat. Serve with white/brown rice or noodles.

ORANGE CHICKEN (PANDA EXPRESS STYLE)



Orange Chicken (Panda Express Style) image

This recipe is what I ended up making after eating Panda Express's Orange Chicken. I started with Recipe #103215, but I didn't want to batter and fry the chicken. Some of the measurements may not be exact because I wasn't measuring everything. We like lots of sauce, so you can play with the amounts on the sauce. It's quick and easy with simple clean up (mixed in the one pan). I hope you enjoy!

Provided by morganfam7

Categories     Chicken Breast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs boneless skinless chicken breasts, cut in 2-inch cubes
2 tablespoons garlic powder
1 teaspoon crushed hot red chili pepper flakes, to taste
fresh black pepper, to taste
6 tablespoons soy sauce
1 cup water
1 cup sugar
1 cup apple cider vinegar
1 1/2 teaspoons orange zest
1 teaspoon ginger
2 tablespoons tamari soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch (optional)
1/4 cup water (optional)

Steps:

  • Mix all ingredients except the cornstarch and water in a large pan. (Add the chicken last).
  • Cook on medium high heat until chicken is done.
  • Dissolve some cornstarch in water (depending on how thick you want the final sauce).
  • Add to bubbling pan and stir until thickened and mixed throughout.
  • Serve over rice.

Nutrition Facts : Calories 248.9, Fat 1.5, SaturatedFat 0.4, Cholesterol 65.8, Sodium 1103, Carbohydrate 28.6, Fiber 0.5, Sugar 26.2, Protein 28.5

PANDA EXPRESS ORANGE CHICKEN COPYCAT



Panda Express Orange Chicken Copycat image

Panda Express Orange Chicken! Need I say more...

Provided by Jody Wood

Categories     Chicken

Time 45m

Number Of Ingredients 19

2 lb boneless, skinless chicken breast, chopped into bite sized pieces
1 egg
1 1/2 tsp salt
white pepper, to taste
2 Tbsp oil, divided, plus more for frying
1/2 c corn starch, plus 1 tbsp
1/4 c flour
1 Tbsp ginger root, minced
1 tsp garlic, minced
1/2 tsp hot red chili pepper, crushed
1/4 c green onion, chopped
1 Tbsp shaoxing rice wine
1/4 c water
1/2 tsp sesame oil
1 1/2 Tbsp soy sauce
1 1/2 Tbsp water
5 Tbsp sugar
5 Tbsp white vinegar
1 orange, zest grated

Steps:

  • 1. Orange Sauce: In a bowl, combine soy sauce, 1 1/2 tablespoons water, sugar, white vinegar, and orange zest. Set aside.
  • 2. Chicken: In another bowl, mix egg, salt, pepper and 1 tablespoon oil. In a separate bowl, add 1/2 cup corn starch and flour and mix well. In a third small bowl, dissolve 1 tablespoon cornstarch in 1/4 cup water and set aside. Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C). Working in small batches, dip chicken pieces in the egg mixture, then the corn starch mixture and fry for 3 to 4 minutes or until golden and crisp. Transfer to a paper towel lined plate and repeat with remaining chicken.
  • 3. Discard oil and clean wok. Heat for 15 seconds over high heat. Add 1 tablespoon oil, ginger root, and garlic and stir fry until fragrant, about 10 seconds. Add chili peppers and green onions, then stir fry for a few seconds. Add rice wine and stir for 3 seconds. Add orange sauce and bring to boil. Add cooked chicken and stir until well mixed. Stir water and corn starch mixture if it has separated, then add to the pan. Heat until the sauce has thickened. Stir in sesame oil.

ORIENT EXPRESS CHICKEN SALAD



Orient Express Chicken Salad image

This always-popular salad makes use of lots of convenience items, but it's still healthy and nutritious. I created it one Mother's Day and received rave reviews. It's perfect for a fancy lunch and comes together in no time flat! -Sara Dziadosz, Olathe, Kansas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15

4 boneless skinless chicken breast halves (4 ounces each)
1 cup sesame ginger marinade
1/2 cup balsamic vinaigrette
2 tablespoons brown sugar
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes, optional
1 package (5 ounces) spring mix salad greens
1 cup chow mein noodles
1/2 cup sliced green onions
1/2 cup shredded Parmesan cheese
1/3 cup dried cranberries
1 tablespoon sesame seeds, toasted
1 can (11 ounces) mandarin oranges, drained
1/4 cup slivered almonds, toasted

Steps:

  • Place chicken in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for at least 30 minutes. For dressing, in a small bowl, whisk the vinaigrette, brown sugar, soy sauce, ginger and red pepper flakes if desired. Cover and refrigerate until serving. , Drain and discard marinade. Grill chicken, covered, over indirect medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 170°., In a large bowl, toss the salad greens, noodles, onions, cheese, cranberries and sesame seeds. Divide among four plates. Top with oranges and almonds. Cut chicken into diagonal slices; arrange over each salad. Serve with dressing.

Nutrition Facts :

PANDA EXPRESS ORANGE CHICKEN RECIPE - (4.4/5)



Panda Express Orange Chicken Recipe - (4.4/5) image

Provided by DeBruynC1

Number Of Ingredients 21

Orange sauce for stir fry:
2lbs.2 lbs. boneless chicken pieces, skinned
11 egg
1 1/21 1/2 teas. salt
white pepper
oil (for frying)
1/2cup1/2 cup plus 1 Tbl. cornstarch
1/4cup1/4 cup flour
1Tbl.1 Tbl. minced ginger root
11 teas.minced garlic
dashdash crushed hot red chiles
1/4cup1/4 cup chopped green onions
1Tbl.1 Tbl. rice wine
1/4cup1/4 cup water
1/2 to 11/2 to 1 teas. sesame oil
22 teas. Minced zest and
1/4c1/4 c Juice from
1lg1 lg Orange
1/21/2 teas. Sugar
2Tbl.2 Tbl. Chicken stock
1Tbl.1 Tbl. Light soy sauce

Steps:

  • 1. Combine all ingredients in small bowl and set aside. Cut chicken pieces in 2″ squares and place in a large bowl. Stir in egg, salt, pepper and 1 T oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. 2. Heat oil for deep frying in wok or deep fryer to 375. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp, do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. 3. Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger and garlic and stir fry until fragrant. Add and stir fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add orange sauce and bring to a boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 T cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 tsp sesame oil. Serve at once.

PANDA EXPRESS - THAI CASHEW CHICKEN



Panda Express - Thai Cashew Chicken image

I was craving Panda Express - THAI CASHEW CHICKEN really bad and wanted to make something similar at home. I searched the web and found this recipe, I can't wait to make it.

Provided by Kerena

Categories     Chinese

Time 25m

Yield 1 pan, 4 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts
2 tablespoons soy sauce
1/4 cup hoisin sauce
1/4 cup peanut oil
1/2 cup salted cashews
2 tablespoons cornstarch
2 tablespoons dry sherry
1/2 cup chicken broth
1 (8 ounce) can bamboo shoots, drained and sliced

Steps:

  • Cut chicken in 1 inch cubes. In a bowl, mix sauce of cornstarch, soy sauce, sherry, hoisin sauce and chicken broth. Heat oil in wok (or fry pan). When oil starts to smoke, add chicken and stir fry for 5 minues Stir in bamboo shoots. Pour sauce over chicken and stir until sauce thickens. Stir in cashews.
  • Garnish with mandarin orange sections, cilantro, and/or green onions sliced on the bias.
  • You can check the readiness of the oil by putting the tip of a wooden chop stick in the oil and when bubbles form around it, the oil is ready.

Nutrition Facts : Calories 367.1, Fat 23.9, SaturatedFat 4.4, Cholesterol 38.2, Sodium 1035.5, Carbohydrate 20.1, Fiber 2.3, Sugar 7.2, Protein 18.7

ORIENT EXPRESS CHICKEN SALAD



Orient Express Chicken Salad image

In response to a thread asking for a close clone to the marinade of the McDonald's Asian salad, I ran across this recipe in one of my cooking magazines. I have not tired this yet so I don't know how close it is. The ingredients seem similar and the photo to accompany it looked similar. When I make this and photograph it, I will post that as well unless one of our great chefs get to it before me. :) Prep time includes marinading.

Provided by R.Lynn

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

4 (4 ounce) boneless skinless chicken breast halves (4 oz each)
1 cup sesame and ginger marinade
1/2 cup balsamic vinaigrette
2 tablespoons brown sugar
1 tablespoon reduced sodium soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes (optional)
1 (5 ounce) package mixed baby lettuces and spring greens
1 cup chow mein noodles
1/2 cup green onion
1/2 cup parmesan cheese
1/3 cup dried cranberries
1 tablespoon sesame seeds
1 (11 ounce) can mandarin oranges, drained
1/4 cup slivered almonds, toasted

Steps:

  • Place chicken and marinade in a plastic bag. Seal bag and refrigerate for 30 minutes.
  • In a small bowl, whisk the next five ingredients for dressing. Refrigerate.
  • Discard marinade. Broil chicken 4 inches from heat for 10-12 minutes or until juices run clear. Slice and set aside.
  • In a bowl, toss the next six ingredients. Divide among plates. Top with oranges, almonds and chicken.
  • Serve with dressing.

Nutrition Facts : Calories 373.3, Fat 13.3, SaturatedFat 3.5, Cholesterol 76.8, Sodium 480.9, Carbohydrate 29.4, Fiber 4.1, Sugar 16.3, Protein 35.4

PANDA EXPRESS ORANGE FLAVORED CHICKEN RECIPE



Panda Express Orange Flavored Chicken Recipe image

Found this recipe on: http://topsecret-restaurant-recipes.blogspot.com/search?updated-max=2009-03-02T20:55:00-08:00&max-results=3

Provided by Foodhauliv

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb chicken breast
1 egg white
1 teaspoon salt
1 teaspoon sugar
4 cups vegetable oil, to be used (for frying)
1 cup cornstarch
1 cup water
1/2 cup ketchup
1/2 cup sugar
1/8 cup vinegar
1 tablespoon soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated orange peel
2 tablespoons chopped scallions

Steps:

  • Cut chicken breast into 1/2-inch cubes, set aside.
  • To make marinade - combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.
  • To make orange sauce - combine water, ketchup, sugar, vinegar, soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add the 2tablespoons vegetable oil and heat. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
  • Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
  • Preheat 4 cups oil to 350-375°F. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes. Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, and then serve immediately.
  • Serve with steamed rice.

Nutrition Facts : Calories 2475.1, Fat 237.7, SaturatedFat 32.5, Cholesterol 72.6, Sodium 1258, Carbohydrate 66.1, Fiber 0.7, Sugar 33, Protein 25.7

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