Orange Chicken

24
Orange Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • Sauce:

  • cups water

  • 2

    tablespoons orange juice

  • ¼

    cup lemon juice

  • cup rice vinegar

  • tablespoons soy sauce

  • 1

    tablespoon grated orange zest

  • 1

    cup packed brown sugar

  • ½

    teaspoon minced fresh ginger root

  • ½

    teaspoon minced garlic

  • 2

    tablespoons chopped green onion

  • ¼

    teaspoon red pepper flakes

  • 3

    tablespoons cornstarch

  • 2

    tablespoons water

  • Chicken:

  • 2

    boneless, skinless chicken breasts, cut into ½ inch pieces

  • 1

    cup all-purpose flour

  • ¼

    teaspoon salt

  • ¼

    teaspoon pepper

  • 3

    tablespoons olive oil

  • Directions

  • 1

    .Pour 1½ cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

  • 2

    .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.

  • 3

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

  • 4

    .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 lined with paper towels, and cover with aluminum foil.

  • 5

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

Directions

none


Nutrition

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