Easiest Way to Cook 2020 Big Batch Orange Chicken Stew

Big Batch Orange Chicken Stew. Big Batch Chinese Beef - A tasty, make-ahead meal of slow-cooked saucy Chinese beef. Perfect when you're cooking for a crowd! This means stews and casseroles are a definite favourite.

Orange chicken is one of the most popular Chinese dishes, and for good reason! Panda Express made this dish famous, and it's on most takeout menus. Chicken stews are just about the most comforting comfort foods out there. You can have Big Batch Orange Chicken Stew using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Big Batch Orange Chicken Stew

1. Prepare 5 pounds of chicken pieces (We prefer drums and thighs.).
2. It's 1 of medium onion, peeled and sliced.
3. It's 4-6 of large cloves garlic, peeled and crushed.
4. You need of zest of a small orange.
5. Prepare 1 cup of orange juice.
6. You need 3/4 cup of low sodium soy sauce.
7. It's 3/4-1 cup of packed brown sugar, depending on how sweet you like things.
8. It's 2-4 Tablespoons of sriracha, depending on how hot you like things.
9. You need of optional: 5 or 6 thin slices fresh ginger OR 1 teaspoon ginger powder.
10. It's of optional: 1 to 2 Tablespoons of white vinegar if you like extra tang.

Find recipes for slow cooker chicken stews, chicken and dumplings, Brunswick stew, fricassee, and other stews from around the world. Chinese Orange Chicken made with crispy fried chicken covered in an authentic orange sauce. They are obsessed with orange chicken but I am never really sure what's in it….especially if they get it from a drive-thru. I wanted to create a version at home, made from scratch, with only ingredients I can.

Big Batch Orange Chicken Stew instructions

1. In a large Dutch oven (or saute pan as was the case today), lay your chicken on a single layer if possible, skin side up, along with the rest of the ingredients *except. Cover, turn the heat to medium high, and let it begin to come to a simmer. This should take 7 minutes or so, depending on the weather, how cold your chicken is, and how hot your stove gets..
2. Once the liquid is simmering, stir in the brown sugar and sriracha..
3. Let everything come up to a boil for a minute or two, then turn the heat down to medium low and simmer, covered, for 15 to 20 minutes. 15 for smaller pieces of chicken, and up to 20 for larger pieces..
4. Then flip the chicken pieces over so they're skin side down, keeping the heat at medium low, and simmer, lid askew, for another 15 to 20 minutes.
5. Then flip the chicken skin side up again, turn the heat up to medium, and simmer, *un*covered, for another 15 to 20 minutes. This will reduce the sauce and intensify all the flavors. If you have the time and energy, you might like to baste the skin from time to time with the sauce..
6. Garnish with fresh orange slices and chopped green onions and cilantro if you like and enjoy!.

If you like the orange chicken sauce in this recipe, check out this post to see how to make a big batch ahead of time so you can save prep time later. This is the only recipe you need to make extra crispy chicken without deep-frying and a scrumptious orange sauce that's way better than takeout. Learn how to make Butter Chicken, a heavenly chicken gravy recipe by Chef Varun Inamdar. Butter Chicken is probably one of the most popular Indian chicken. Easy & Healthy Orange Chicken Recipe &… After add glass noodles and eggs into big batch of soup, it won't keep as long.