Orange Chicken Cutlets

By michelle1026

Ingredients

• Sauce:
• 3-4 boneless, skinless chicken breasts cut into cutlets
• 3/4 cup all purpose flour
• nonstick cooking spray
• 4 TBS vegetable oil
• 2 oranges
• 1 cup water
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 TBS soy sauce
• 6-10 skin of orange with vegetable peeler (about 6-10 slices) *zest
• 1/4 cup brown sugar
• 1/4 tsp allspice
• 1/2 tsp minced garlic
• 2 green onions (sliced)
• 1/4 tsp red pepper flakes (3-4 dried whole red chilies
• 2 TBS corn starch
• 3 TBS water

Details

Servings 6

Preparation

Step 1

Season cutlets with salt and pepper then dredge in flour. Coat a large skillet with nonstick spray, add 2 TBS oil, and heat over medium-high.

Sauté 3 cutlets 2-3 minutes on one slide. Flip and cook another 1-2 minutes. Transfer cutlets to a plate. Add last 2 TBS oil to pan and heat. Cook remaining cutlets as directed above.

Juice the oranges, reserving the skins for zest. In mixing bowl, combine orange juice, water, lemon juice, rice vinegar soy sauce. Heat on medium-high heat. Stir in orange zest, brown sugar, allspice, garlic, onions, and red pepper(s).

Dissolve cornstarch into the water, and stir into the boiling sauce. Whisk constantly to prevent clumping. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch. Add chicken cutlets into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.