Mike, Author at Life's A Tomato

Spicy Orange Chicken

This spicy orange chicken is one of those “there aren’t going to be very many leftovers” dishes. We knew it as soon as we started eating. The sauce on the chicken is just crazy good. A slight hint of orange. A slight spicy kick. The chicken is fried quickly and perfectly, with just a slight crunch. We loved this dish and then some. This is a real keeper.

If You Want Leftovers Make Extra

I’m a big fan of green onions on dishes that are Asian-inspired such as this spicy orange chicken. I need something to cut thru the sweetness, the soy sauce. So I tend to be a bit heavy-handed when it comes time to sprinkle on the sliced green onion. Well, at least that explains all of the green onion in the picture!

Don’t be afraid to add more crushed red pepper to the sauce.

I like to use my good ole trusty Dutch oven to make this orange chicken and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Dutch Oven Pot…

OVEN SAFE DESIGN: Withstand temperatures up to…
EXCELLENT HEAT RETENTION: This heavy-duty cast…

Also try my copycat of Panda Express’ SweetFire chicken.

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5 from 1 vote

Spicy Orange Chicken

This spicy orange chicken is one of those “there aren’t going to be very many leftovers” dishes. We knew it as soon as we started eating.

Course Main

Cuisine Asian-Inspired

Keyword chicken, spicy

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 289kcal

Author Inspired by a recipe from Kikkoman

Equipment

Ingredients

2 pounds boneless skinless chicken breasts cut into bite-sized cubes
2 egg whites
1 tablespoon soy sauce
1 cup cornstarch
Vegetable oil for frying
rice cooked, for serving
green onions sliced, for topping

For the spicy orange sauce

1 tablespoon vegetable oil
2 cloves garlic minced
1 teaspoon dried red pepper flake or more
2 teaspoons cornstarch
2 tablespoons water
5 ounces Kikkoman Orange Sauce
2 tablespoons soy sauce

Instructions

Combine chicken, egg whites and soy sauce in a bowl and let stand 15 minutes.
Meanwhile, heat oil in a large Dutch oven or deep fryer to 360 F.
Working in batches, remove chicken from marinade. Shake off excess then roll in the cornstarch. Fry until golden brown and cooked through, about 5 minutes. Remove to a paper towel-lined plate.
Make the sauce by heating 1 tablespoon of oil (you can also use 1 tablespoon of the oil from the fryer) in a large skillet. Add the garlic and red pepper and stir-fry for 15 seconds.
Dissolve the cornstarch in the water and stir into the skillet. Add the Orange Sauce and soy sauce. Reduce heat to a simmer and continue simmer, stirring, until thickened.
Add in the chicken and stir to coat.
Serve over rice topped with green onions.

Notes

Nutrition values do not include the Kikkoman Orange Sauce.

Nutrition

Nutritional values are approximate.

Amazon Basics 3.2-Qt (3.0L) Electric Deep Fryer…

FAST-HEATING & FAMILY-SIZE: This powerful…
ADJUSTABLE TEMPERATURE & VERSATILE COOKING: With…

Roasted Peanuts on the Char-Broil Big Easy

Woo hoo! I love it when an idea hits me in the middle of the night and it actually turns out to be a great idea! Roasted peanuts on the Char-Broil Big Easy? I have no idea where the idea came from, but boy, they came out fantastic! These little beauties are highly addicting. And easy? What’s easier than ‘Turn on Big Easy. Add peanuts.’?

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Go Easy The First Batch

You might want to use your first batch of peanuts to gauge the cook time on your Char-Broil Big Easy. Arrangement of the basket, wind and other factors might influence the roasting time. My first batch was a bit over-done (but darned tasty, I have to admit). I learned that the peanuts need to be removed once they look like they are changing color. If they turn dark, they’re burnt. They do crisp up as they cool so don’t just grab a hot one and think they’ll stay tender. They won’t. These roasted peanuts on the Char-Broil Big Easy require a little attention. A little more than cooking say, a whole chicken, where a few degrees over isn’t gonna matter.

I cooked my peanuts in two bunk bed baskets lined with foil. You can use the standard basket instead if you don’t have any bunk bed baskets. Note that the top basket tended to cook a little slower than the bottom. Using a single basket will give you more control over the cooking.

Charbroil The Big Easy Bunk Bed Basket…

Expands the cooking space of The Big Easy
Perfect for cooking two chickens at once

Also try my bacon-wrapped jalapeno tots made on the Big Easy!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray…

MATERIAL: Disposable aluminum liners made…
SIZE: Measures 6” x 10” across the top and…

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

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5 from 1 vote

Roasted Peanuts on the Char-Broil Big Easy

Deliciously roasted peanuts ready in no time!

Course Appetizer

Cuisine American

Keyword Big Easy, Char-Broil, peanuts

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 832kcal

Author Mike