Argo cornstarch, baking powder, baking soda, barilla pasta, BBQ sauce, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, orange chicken, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Smucker's, Sweet Baby Ray's, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
There’s nothing like freshly-cooked, crispy orange chicken on a bed of rice or noodles! I like brown rice as opposed to white rice. Rice noodles are good in Asian-inspired dishes, too.
New Year’s Eve is one of the busiest times for Chinese Restaurants and ordering Chinese Takeout. With recipes like this, you can toss that menu and make your own like a master in your kitchen.
My friends at Crafting Morning say:
“It was DELICIOUS the day I made it! The chicken was so juicy, I served it over white jasmine rice with some roasted broccoli, my husband and I loved it. I didn’t use all the sauce as a little went a long way and it did take quite a while to fry all the chicken pieces but it was well worth it!!”
Recipe and photo courtesy of Crafting Morning.
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Quick Tip: Serve your orange chicken over brown, white rice, quinoa or any other of your favorite grains. Or eat it all on its own.