Dinner # 4 of the 12 Dinners of Christmas -- Bang Bang Orange Shrimp and Chicken

Dinner # 4 of the 12 Dinners of Christmas has a little bang. Or it can have a big bang if you would like. Bang Bang Orange Shrimp and Chicken is my take on the popular Chinese take out Sweet and Sour Chicken with some heat added.

Shrimp and chicken are dipped in a lightened up coating of egg whites and cornstarch and quickly fried in canola oil. The base of the sauce is orange juice that is spiced up with red pepper flakes. The dish can be made spicy or not. If you like spice, add red pepper flakes. To keep it on the cool side, leave them out.

This is another one of my dinners that can be made ahead of time. After cooking the chicken and sauce, package each separately. Refrigerate until dinner time. When hunger hits, microwave the shrimp and chicken on 70% power in the microwave for 2 - 3 minutes. Heat the orange sauce also on 70% power, but only for 1 to 2 minutes. Top steamed rice with the shrimp and chicken and drizzle with a generous amount of the orange sauce. Saute some sugar snap peas pods and dinner is served.

Now that you have had dinner, you can get back to your Christmas shopping.

Bang Bang Orange Shrimp and Chicken

Serves 4

2 egg whites
1/4 cup cornstarch
1 teaspoon sesame oil
1 pound chicken tenderloins, cut in 1-inch chunks
1/2 pound large shrimp, peeled and deveined
1/4 cup canola oil
1/2 cup onion, chopped
2 garlic cloves, chopped
1 cup orange juice
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon water mixed with 2 teaspoons cornstarch
1/4 to 1/2 teaspoon red pepper flakes
4 cups hot white or brown rice

In a small bowl, whisk together egg whites, cornstarch, sesame oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken and shrimp and toss to coat.

Heat 1/4 cup oil in a large nonstick skillet over medium high heat. Cook the chicken and shrimp in 2 or 3 batches for about 2 - 4 minutes per side or until golden brown and cooked through. Transfer to a paper towel lined plate.

In the same skillet, add the onion and saute over medium high heat for 6 - 8 minutes. Add the garlic and saute for for 1 minute. Add the orange juice, soy sauce, and sugar. Bring to a boil and cook until syrupy, about 4 or 5 minutes. Add the cornstarch and water mixture and cook for an additional minute. Add 1/4 teaspoon red pepper flakes if you like your dish with a little bang. Add 1/2 teaspoon red pepper flakes if you like your dish with a bang bang.

To serve place 1 cup of the rice on 4 plates. Divide the shrimp and chicken among the plates and drizzle with a generous amount of the orange sauce.

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Lisa said...

Awesome! This looks like it will be another favorite of mine.

That Girl said...


Robin Sue said...

This could fill my Chinese food craving when it hits. I am loving these easy recipes! Thanks!

kat said...

This looks & sounds delicious!

Lisa magicsprinkles said...

These are making my mouth water! Thanks for another great recipe!

MaryBeth said...

Yet another fabulous dish... This looks so good and tasty. I will have to give it a try.

Kevin said...

That shrimp looks really tasty!

Chef Angie C said...

Hey Amy!! Looks like you prepared this last year around this time. I think I may pop it onto a menu next week. You are helping me so much with menu planning. I really needed this boost!! Ahhhh...I must repay you somehow!!

jmhitchcock said...

Thanks for the great recipe. I made this with a few additions and it was great. I added some minced ginger with the garlic and also added some fresh snow peas to add some vegetables. I must say it was a big hit and I'm making it again next week.