P.F. Chang’s Orange Chicken is a delicious Chinese dish featuring crispy chicken tossed in a sweet citrus chili sauce. It’s a family favorite, known for its crispy chicken bites coated in a flavorful sweet and tangy sauce with dried orange peel. P.F. Chang’s is famous for its Chinese American cuisine, and this dish is a standout on their menu.
Enjoy P.F. Chang’s Orange Chicken with steamed Jasmine or brown rice to soak up all the flavorful sauce. You can also pair it with white rice or fried rice. Light sides like edamame, crispy green beans, or mixed vegetables complement the dish perfectly.
For a refreshing drink, try it with P.F. Chang’s Mai Tai, a fruity cocktail that pairs well with the flavors of the Orange Chicken.
Leftovers can be stored in an airtight container in the fridge for up to three days. Alternatively, you can freeze the chicken in a freezer bag for up to three months. Enjoy this delicious dish at home anytime!
P.F. Chang’s Orange Chicken Recipe
Ingredients
Chicken:
- 2 lb Chicken breast cut into 1-inch pieces
- 1/4 cup Cornstarch
- 1 tbsp Vegetable oil
Sauce:
- 4 tbsp minced Garlic
- 4 green Onions sliced
- 1 cup Tomato sauce
- 1/2 cup Water
- 1/4 cup granulated Sugar
- 2 tbsp Brown sugar
- 1 tbsp Sriracha sauce
- 1 tbsp Soy sauce
- 2 tbsp Canola oil
- Peel from 1 orange half zested and half julienned
Serve with:
- Perfect Brown Rice
- Roasted Garlic and Ginger Carrots
Instructions
Prepare the Chicken:
- Cut the chicken into 1-inch chunks and coat with cornstarch.
- Heat 2 tablespoons of oil in a wok over medium-high heat. Add the chicken and cook until browned on both sides. Remove chicken from the pan.
Prepare the Sauce:
- If there is about a tablespoon of oil left in the pan, use it without wiping the pan clean. If not, add a tablespoon of oil.
- Add minced garlic and green onions to the pan and cook for about 1 minute, being careful not to burn the garlic.
- Add tomato sauce, water, granulated sugar, brown sugar, Sriracha, and soy sauce. Bring to a boil and then simmer for about 5 minutes until the sauce thickens. Remove from heat and set aside.
Combine and Serve:
- Add the chicken back into the pan with the sauce. Top with orange zest and orange strips, mixing until all the chicken is coated. Let it cook for another 20-30 seconds to heat the chicken back up.
- Serve with Perfect Brown Rice and Roasted Garlic and Ginger Carrots. Enjoy your homemade P.F. Chang’s Orange Peel Chicken!
Notes
- Marinate for Extra Flavor: Coat the chicken with cornstarch and let it sit for 10-15 minutes before cooking to help it crisp up better.
- Avoid Burnt Garlic: When cooking garlic, keep an eye on it and stir constantly to prevent it from burning and turning bitter.
- Use Fresh Orange Peel: For the best flavor, use fresh orange zest and julienned peel to add a burst of citrusy freshness to the dish.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 485 kcal |
| Carbohydrates | 33g |
| Protein | 45g |
| Fat | 17g |
| Cholesterol | 146mg |
| Sodium | 928mg |
| Fiber | 1g |
| Potassium | 1116mg |
Can I Use a Different Cut of Chicken Instead of Chicken Breast?
Yes, you can use chicken thighs instead of chicken breasts. Chicken thighs are juicier and more flavorful, making them a great alternative. Just cut them into 1-inch pieces like you would with the chicken breasts. The cooking time might be slightly longer since thighs are a bit fattier, but just ensure they are browned and cooked through before proceeding with the recipe.
How Do I Make the Dish Less Spicy?
You can reduce or omit the Sriracha sauce if you prefer a milder version. The Sriracha adds heat to the dish, so cutting back on it will make the sauce sweeter and less spicy. You can also increase the amount of sugar slightly to balance the flavours if you reduce the Sriracha. Adjust the seasoning to your taste and enjoy a milder version of this delicious dish!
