Midnight Star Chicken | Midwest Living

Midnight Star Chicken

Midnight Star Chicken

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  • Makes: 4 servings
  • Start to Finish 55 mins

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For this stir-fry recipe, you fry the chicken breast pieces in oil, then quickly skillet-cook the vegetables and add fresh oranges. The warm orange sauce completes the finished dish.


  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon finely shredded orange peel
  • 2 cups orange juice
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup water
  • 1 egg, slightly beaten
  • 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
  • Cooking oil or shortening for deep-fat frying
  • 1 tablespoon cooking oil
  • 1 medium onion, cut into thin wedges (3/4 cup)
  • 1 large red sweet pepper, cut into 1 inch pieces (1-1/4 cup)
  • 4 green onions, bias-sliced into 1-inch pieces (1/2 cup)
  • 1 orange, peeled and sectioned
  • Hot cooked rice
  • Green onion (optional)


  1. For sauce: In a medium bowl, stir together sugar and cornstarch. Stir in the orange peel and orange juice; set aside.
  2. In a small bowl, combine flour, salt and black pepper. In another small bowl, stir together water and egg. Coat chicken with seasoned flour. Dip into the egg mixture; coat again with the seasoned flour mixture.
  3. Meanwhile, in a wok, a deep-fat fryer or a heavy 3-quart saucepan, heat 1-1/2 to 2 inches of cooking oil or shortening to 365 degrees F. Fry chicken, a few pieces at a time, for 3 to 4 minutes or until chicken is no longer pink, turning once. Remove chicken from hot oil. Drain on a wok rack or on paper towels. Keep warm in a 300 degree F oven while frying remaining chicken.
  4. Pour the 1 tablespoon oil into a deep, heavy 12-inch skillet. (Add more oil as necessary during cooking.) Preheat skillet over medium-high heat. Add onion; stir-fry for 1 minute. Add red pepper; stir-fry for 1 minute. Add green onions; stir-fry about 1 minute more or until vegetables are crisp-tender. Push from center of the skillet.
  5. Stir sauce and add to the center of the skillet. Cook and stir until thickened and bubbly. Add orange sections; cook and stir about 1 minute more or until heated through. Add deep-fried chicken, stir gently until coated with sauce. Serve immediately over hot cooked rice. If you like, garnish with additional green onion. Makes 4 servings.


  • If you like, omit coating and frying the chicken pices; instead, add 12 ounces frozen cooked breaded chicken chunks, baked according to package directions.

Nutrition Facts

(Midnight Star Chicken)

Servings Per Recipe 4, Fat, total (g) 17, chol. (mg) 102, sat. fat (g) 2, fiber (g) 5, sodium (mg) 521, cal. (kcal) 470, calcium (mg) 172, vit. A (IU) 1555, iron (mg) 3, pro. (g) 26, carb. (g) 55, vit. C (mg) 171

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