Restaurant Style Orange Chicken

By Loni

This flavorful and tangy orange chicken tastes just like what you would get at a good Chinese restaurant! Served best over rice, but also by itself as a party appetizer in a crock pot.

Ingredients

• Sauce:
• 1 1/2 cups water
• 2 tablespoons lemon juice
• 1/4 cup orange juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 3/4 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 3 tablespoons cornstarch (or less)
• 2 tablespoons water
• Chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• Garnish:
• Chopped green onion
• Red pepper flakes

Preparation

Step 1

Pour 1 1/2 cups water, orange and lemon juices, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, and garlic. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together 2 tablespoons water with the cornstarch in a small bowl; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Garnish with the red pepper flakes and green onion, if desired.