March 16, 2026
Crispy Orange Chicken (or Tofu)
Recipe for Orange Chicken (or Tofu) and Rice
1 lb. boneless skinless thighs or Firm Tofu cut into pieces
3 Tbsp cornstarch
Pinch salt and pepper
2 Tbsp. low sodium soy sauce (or Gluten Free Tamari)
2 Tbsp Cucina Aurora Hot Pepper Olive Oil or Lavender a L 'orange Olive Oil For the Sauce:
2 Tablespoons grated garlic
2 Tablespoons grated ginger
1/3 cup orange juice
Zest from one orange
1/3 cup rice vinegar (or cider vinegar)
1/4 cup raw honey
2 Tbsp low sodium soy sauce or gluten free tamari
1 Tbsp cornstarch
1 Tbsp water
For the chicken Mix cornstarch, salt and pepper in a shallow bowl. Dredge the chicken or tofu in a cornstarch mixture set aside. In a separate bowl, make the sauce by whisking together garlic, ginger, orange juice, zest, vinegar, honey and soy sauce. In a separate cup or bowl mix together cornstarch and warm water. Set both sauce and cornstarch slurry aside.
In a large skillet set on medium heat, heat oil. When oil is hot cook chicken (or tofu) in hot oil for about 3 minutes on each side until golden and crispy. When the chicken is done cooking remove it to a clean plate, then pour the sauce mixture into the same hot pan. Add cornstarch mixture.
Whisk over medium heat until sauce thickens. Turn off heat and add the cooked chicken back to the pan to coat with sauce. Serve over steamed jasmine rice top with sesame seeds, green onions and cilantro if desired.