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P.F. Chang's Orange Peel Chicken
Crispy, saucy, and bursting with zesty orange flavor, this takeout-style favorite comes together fast and tastes even better homemade—perfect with rice or noodles!
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Servings: 4
Calories: 531kcal
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Ingredients
- 2 lb chicken breast cut into 1-inch pieces
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
- 4 tablespoons garlic minced
- 4 green onions sliced
- 1 cup tomato sauce
- ½ cup water
- ¼ cup sugar
- 2 tablespoons brown sugar
- 1 tablespoon Sriracha sauce
- 1 tablespoon soy sauce
- 2 tablespoons canola oil
- 1 orange half zested and half julienned
Instructions
Coat the Chicken
- Cut chicken into 1-inch chunks and place in a medium bowl.2 lb chicken breast
- Toss chicken with cornstarch until evenly coated.¼ cup cornstarch
Cook the Chicken
- Heat 2 tablespoons of canola oil in a large wok or skillet over medium-high heat.2 tablespoons vegetable oil
- Add the coated chicken pieces and cook, turning occasionally, until golden brown on both sides and cooked through.
- Remove the chicken from the pan and set aside.
Sauté the Aromatics
- If about a tablespoon of oil remains in the pan, continue. If not, add 1 more tablespoon of oil.
- Add minced garlic and sliced green onions.4 tablespoons garlic, 4 green onions
- Sauté for about 1 minute, stirring frequently. Do not let the garlic burn.
Make the Sauce
- Stir in tomato sauce, water, granulated sugar, brown sugar, Sriracha, and soy sauce.1 cup tomato sauce, ½ cup water, ¼ cup sugar, 2 tablespoons brown sugar, 1 tablespoon Sriracha sauce, 1 tablespoon soy sauce
- Bring to a boil, then reduce heat and let simmer for 5 minutes or until the sauce thickens slightly.
- Remove from heat.
Combine and Finish
- Return the cooked chicken to the pan and toss to coat in the sauce.
- Add orange zest and julienned orange peel. Stir to combine.1 orange
- Let everything heat together for 20–30 seconds, just until the chicken is warmed through and glossy.
Notes
Ingredient Substitutions
- Chicken thighs can be used instead of chicken breasts for juicier results.
- Use honey in place of brown sugar for a slightly floral sweetness.
- For a milder dish, reduce or omit the Sriracha.
- Tamari or coconut aminos can substitute for soy sauce if gluten-free is needed.
- Lightly brown the cornstarch-coated chicken in a skillet before transferring to the slow cooker.
- Mix all sauce ingredients and pour over the chicken.
- Cook on LOW for 3–4 hours or HIGH for 1.5–2 hours.
- Stir in orange zest and peel just before serving.
- Use the sauté setting to brown the chicken in batches.
- Remove chicken and sauté garlic and onions briefly.
- Add sauce ingredients and return chicken to the pot.
- Seal and cook on HIGH pressure for 4 minutes. Quick release, then stir in orange zest and peel.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To freeze, let cool completely and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat gently in a skillet over medium-low heat or microwave in 30-second bursts, stirring between rounds.
Nutrition
Serving: 1 serving | Calories: 531kcal | Carbohydrates: 37g | Protein: 50g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 898mg | Potassium: 1168mg | Fiber: 2g | Sugar: 24g | Vitamin A: 533IU | Vitamin C: 32mg | Calcium: 63mg | Iron: 2mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.