Esta versão caseira do clássico frango com laranja é a prova de que não precisa de encomendar comida para desfrutar dos seus pratos asiáticos favoritos. Com um molho agridoce vibrante que fica pronto em minutos, e pedaços de frango tenros e dourados, esta é a refeição perfeita para um jantar rápido, saboroso e reconfortante durante a semana.

Ingredientes

  • 4 peitos de frango sem pele, cortados
  • casca de meia laranja sem a parte branca, cortada
  • 3 cebolas verdes picadas (branco para cozinhar, verde para enfeitar)
  • 3 dentes de alho picados
  • flocos de pimenta vermelha
  • azeite
  • pimenta preta a gosto
  • polvilhar de sementes de sésamo

Molho:

  • 2 colheres de sopa de molho de soja
  • 2 colheres de sopa de açúcar
  • 1,5 colher de sopa de amido de milho
  • 3/4 xícara de água ou caldo de galinha (baixo teor de sódio)
  • 1 colher de sopa de vinagre
  • pitada de sal se estiver usando água em vez de caldo de galinha

Preparação

  1. Em uma frigideira grande, aqueça o óleo e frite o alho, a parte branca da cebola verde, casca de laranja e flocos de pimenta até perfumado.
  2. Adicione frango e marrom. Se a sua frigideira for muito pequena, você vai querer fazer isso em lotes para garantir que os pedaços de frango fiquem dourados e não vapor.
  3. Quando o frango estiver macio com um belo pêlo marrom, acrescente uma mistura de molho e deixe borbulhar e engrossar (acontece quase que imediatamente). Deixe escurecer na cor como o caramelo de açúcar, em seguida, retire do fogo.
  4. Polvilhe com cebola verde restante e sementes de sésamo e sirva com arroz cozido no vapor.

Fancy making a takeaway favourite from scratch? You’ll find the English recipe below.

Orange Chicken

This homemade Orange Chicken is a world away from the takeaway version, offering a fresh, vibrant, and perfectly balanced sweet-and-sour flavour. The sauce is the star of the show—a glossy, fragrant glaze made with fresh orange zest, soy sauce, and a hint of chilli, which clings beautifully to the tender, browned pieces of chicken. It’s a quick skillet dinner that tastes wonderfully authentic and comes together in less than 30 minutes.

The secret to a great Orange Chicken is to build layers of flavour. Frying the orange zest, garlic, and chilli flakes first infuses the oil with their aroma, creating a fragrant base for the dish. Ensuring you don’t overcrowd the pan when cooking the chicken is also key; this allows the pieces to get a nice golden-brown sear rather than just steaming, adding both texture and taste.

For a more substantial meal, you can easily add vegetables. Lightly steamed broccoli florets or some sliced red bell peppers stirred in at the end would be a fantastic addition, adding both colour and extra nutrients. This dish is best served immediately, spooned over a bed of fluffy steamed rice to soak up every drop of that irresistible sauce.

Ingredients

  • 4 skinless chicken breasts, cut into bite-sized pieces
  • Zest of half an orange (pith removed), finely sliced
  • 3 spring onions, chopped (white parts for cooking, green parts for garnish)
  • 3 cloves of garlic, minced
  • A pinch of red pepper flakes
  • Olive oil
  • Freshly ground black pepper to taste
  • A sprinkle of sesame seeds for garnish

For the Sauce:

  • 2 tablespoons of soy sauce
  • 2 tablespoons of sugar
  • 1.5 tablespoons of cornflour
  • 3/4 cup (180ml) of water or low-sodium chicken stock
  • 1 tablespoon of rice vinegar
  • A pinch of salt (if using water instead of chicken stock)

Method

  1. First, prepare the sauce by whisking all the sauce ingredients together in a small bowl until the cornflour is fully dissolved. Set aside.
  2. In a large frying pan or wok, heat a splash of oil over a medium-high heat. Add the garlic, the white parts of the spring onions, the orange zest, and the red pepper flakes. Fry for about 30 seconds until fragrant.
  3. Add the chicken pieces to the pan and season with black pepper. Fry, stirring occasionally, until the chicken is golden brown and cooked through. If your pan is too small, it’s best to do this in batches to ensure the chicken browns properly rather than steams.
  4. Once the chicken is ready, give the sauce mixture a quick stir and pour it into the pan. It will bubble and thicken almost immediately. Continue to cook, stirring constantly, until the sauce darkens to a caramel colour and coats the chicken.
  5. Remove from the heat, garnish with the remaining green parts of the spring onions and a sprinkle of sesame seeds. Serve immediately with steamed rice.