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The Chinese buffet has nothin’ on this recipe!

Orange chicken is probably one of those recipes that my I love but don’t often get to cook. But whenever I do, everyone just eats a lot as if they haven’t eaten for days. It’s one of my husband’s favorites. And my sons just couldn’t get enough of them. Grandma used to cook orange chicken for us. It was a recipe she accidentally thought of. I mean sure, there really is an orange chicken recipe, but her version was something accidental.

It was a story that I heard lots of times from my Mom. She often helped Grandma in the kitchen so she witnessed more than what she wanted to witness. There were a few kitchen mishaps that we wouldn’t have imagined because Grandma Of The Kitchen was flawless for us.

The orange chicken happened when she ran out of soy sauce for her chicken dish. Since meal time was near, she has to make do with anything at the pantry. There was orange marmalade in there and that’s what she used.

The orange chicken turned out to be really good. It has become a recipe at my Grandma’s house since then. My Mom got the recipe from her and was able to make it for us all the time (lucky us).

How about you? Do you have anything similar to this incident?

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Quick Tip: Use 1/2 tsp of ground ginger instead of the 1 tsp of minced ginger root, if you don’t have ginger root.

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.

This is one of those items circled a million times on your take-out menu, because it’s practically a staple. But I bet you didn’t realize how easy it is to make from home! The only thing you may not have already in your kitchen, is orange marmalade, but no need to fret, they sell it everywhere. This recipe yields 4-6 servings, and is great over brown or white rice.

I love Chinese food but, unfortunately, we don’t have a Chinese restaurant in town. Whenever my husband and I come across one, we always stop for a wonderful meal because we don’t know when we’re going to have the next chance! Orange chicken is one of my husband’s all time favorites and he is going to be so excited when I tell him we can now make it at home! Hush, don’t tell him yet! I want it to be a surprise!

Recipe and photo courtesy of 12 Tomatoes.

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Quick tip: Use low-sodium soy sauce for a healthier option.

Cooking at home with lean, health-conscious ingredients is a great way to have a flavorful meal without throwing all dietary concerns to the wind. This Healthy Orange Chicken recipe is a nice choice if you like the taste of Chinese food but need to watch your cholesterol, sodium, or blood sugar levels.

I have frequently enjoyed Asian-style orange chicken at restaurants in the past, and as it turns out, it isn’t that difficult a dish to put together. There is a marinating step, but you only need to marinate the chicken for about half an hour. And the agave and low-sodium soy sauce combined nicely with the other ingredients to make a delicious lightened-up sauce (while keeping the sodium levels and glycemic index relatively low).

Recipe and photo courtesy of Recipe Station

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Quick tip: Make sure you allow to marinate for at least 25 minutes for best results.

I admit, I am a sucker for little pieces of fried chicken breast. I especially love these chicken breast pieces when they come coated in an orange glaze. You might think that you have to visit your nearest Chinese restaurant to get this saucy treat, but you don’t. Instead, make them in your own kitchen!

Not many restaurants use breast meat, it’s mostly thigh, which is ok, but not as good as breast in my opinion. So when I tried this recipe I was skeptical of how the sweet chili sauce was going to play with the Franks red hot and mayo (which is a sauce combination I use often for dipping). To my surprise, they played very well with each other. As far as the chicken itself, these little fried pillows of tastiness really are crispy on the outside and tender and juicy on the inside. This dish will make you the star of your next Asian inspired dinner party.

Recipe courtesy of Damn Delicious.

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Quick Tip: Make it an authentic Chinese food night and bust out your chopsticks when eating this delish dish!