Menu Enter a recipe name, ingredient, keyword...

Orange Chicken

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • Chicken:
  • 1/2 c water
  • 1/2 c light orange juice
  • 1/2 c grnulated Splenda
  • 2 T brown sugar
  • 3 T rice wine vinegar
  • 1/8 t red pepper flake
  • 2 T cornstarch
  • 1 1/4 pound boneless skinless chicken breast, chopped
  • 1 large egg, beaten
  • 1/4 c all-purpose flour
  • 2 T canola oil
  • 1 small red pepper, chopped
  • 1 samll onion, chopped

Details

Servings 6

Preparation

Step 1

Sauce:
In a small sauce pan, whisk the first nine ingredients. Place the pan over medium-high heat and bring to a low simmer.

Chicken:
In a small bowl mix 2 tablespoons water and the cornstarch to create a slurry and whisk into sauce. Bring the sauce to a low boil and cook for one minute, or until the sauce thickens and clears. Reduce the heat to low and allow to simmer.

Roll the chicken pieces in the egg and toss with flour to coat.

Heat 1 tablespoon of oil in a large non stick skillet over medium-high heat. Add half of the chicken and cook 4 to 5 minutes, or until well browned on all sides and chicken is cooked through. Transfer the chicken to a bowl and cover. Heat the remaining oil and cook the remaining checken pieces and add to the bowl and set aside.

Add the red pepper and oinions to the pan and cook for 4 to 5 minutes, or until slightly softened. Add the chicken to the pan and then the orange sauce. Stir and serve.

You'll also love

Review this recipe

Orange Cake Orange Liqueur (similar to Grand Marnier)