Orange chicken is a Chinese take-away favourite. It’s batter coated, deep fried pieces of chicken, with a fairly thin coating of sweet and spicy orange-soy sauce. I decided to create a stir-fried version of this dish, to avoid the deep frying. I know, I’m not always proud of my healthy food choices, but who needs deep frying when a dish tastes this good with one third of the oil. I also made it a bit more saucy so that you can feel the sweet, tangy, spicy, orangey sauce in every bite, and not just a hint of it. This dish can be done in half an hour. Serve it with rice but plain is also fantastic. This beats Chinese take-away any day. Continue reading →