Tangy Orange Chicken

By AzWench

Ingredients

• Chicken:
• 2 tablespoons orange juice, concentrate
• 1/2 cup rice vinegar
• 1 1/2 cups mirin (rice wine)
• 2 1/2 tablespoons soy sauce
• 1 tablespoon orange zest
• 1 cup brown sugar
• 1 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• 2 boneless, skinless free-range chicken breasts cut into 1/2 inch pieces
• 1 cup all purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper ground
• 2 tablespoons olive oil
• 2 tablespoons chopped green onion (for garnish)

Details

Servings 2

Preparation

Step 1

1. Pour mirin, orange juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, and red pepper flakes. Bring to a simmer for 2 minutes. Remove from heat, and cool for 15 minutes.

2. To marinate, place the chicken into a sealable plastic container. When contents of saucepan have cooled, pour 1 cup of sauce into the container and reserve the remaining sauce. Seal the container and refrigerate for at least 2 hours. You can refrigerate this for up to 6 hours. The longer you marinate the chicken, the more flavor it will absorb.

3. Mix the flour, salt, and pepper in a bowl. Toss the marinated chicken in the seasoned flour to coat. Heat the olive oil in a large skillet over medium heat. Add chicken and brown on both sides. Remove and place on a plate with paper towels to let it rest.

4. Bring the remaining sauce to a boil over medium-high heat. Mix the cornstarch and water together thoroughly and stir this into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. Add green onions to serve.