Not-so-Cinco-de-Mayo Orange Ginger Chicken

I always love tailoring my meals around any type of holiday, celebration, etc. So when Cinco de Mayo rolled around, my chicken breast was ready to be transformed into a grilled tostada masterpiece. Well, any woman who has ever carried a child knows, some days you’re just plain tired! And I was! So we had my husband’s signature dish, pasta with peas, instead. Feeling revived and rested today, still left with my raw chicken breast, I tried a take on Orange Ginger Chicken and fell in love! My husband loves Chinese dishes but my post-Asian food pregnancy heartburn disagrees. This was a great way to incorporate Asian flavors with a fresh, tangy, summer citrus taste without the uncomfortable after math. I almost doubled the marinade/sauce and I’m glad I did because it was so delicious!

Orange Ginger Chicken

Orange Ginger Chicken



2 large chicken breasts, cubed

1 cup and 2 TBS cornstarch, divided

2 large eggs, beaten


Sesame seeds (you can skip them but I think they look pretty 🙂 )

2 green onions (scallions), chopped


1 1/2 cups chicken broth

1/2 cup freshly squeezed orange juice

1/4 orange juice

1/4 cup sugar

1/3 cup distilled white vinegar

1/2 cup of soy sauce

3 cloves minced garlic

2 TBS orange zest

1 tsp, or more, of Sriracha, to taste

1/2 tsp ground ginger

1/4 tsp white pepper

Tangy orange and salty soy sauce make the perfect marinade

Tangy orange zest and salty soy sauce make the perfect marinade


Combine all of the ingredients for the marinade. Toss 2/3 cup of the marinade with the chicken and refrigerate for about an hour or two. Save the remaining for the sauce.

When you’re ready to start cooking, pour the extra marinade in a medium saucepan over medium heat and bring to a boil. Whisk in 2 TBS of cornstarch and 2 TBS of water. (I find it’s easier to whisk them together first and then add them to the sauce. This avoids any clumping.) Let sauce thicken and keep warm.

Meanwhile, drain the chicken and discard the marinade. Heat a large pan over medium high heat and drizzle with EVOO. Toss chicken in egg, then in 1 cup of cornstarch until coated. Cook chicken through in pan. Once chicken is cooked, toss in a bowl with the cooked sauce.

I served over some brown rice and sauteed broccoli. Top with sesame seeds, green onions, and a few chunks of orange to make it pretty 🙂

Top over rice and broccoli for a real Asian feel

Top over rice and broccoli for a real Asian feel

This recipe was a great alternative to grilled chicken while still feeling like a summer meal. The fresh orange flavor gives life to the entire dish. One thing is for sure, I’ll be fighting my husband for the leftovers! Hope you enjoy 🙂

Eat Well,

Stephanie a.k.a. The Foodetarian

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