Orange Chicken-Panda Express

By cmschnettler

Ingredients

• Chicken:
• 1 cup Water
• 1/2 cup Orange Juice
• 1/4 cup Lemon Juice, fresh squeezed
• 1/3 cup Rice Vinegar
• 2 1/2 Tbsp Soy Sauce
• 1 Tbsp Grated Orange Zest
• 1 cup Packed Brown Sugar
• 1/2 tsp Minced Fresh Ginger
• 1/2 tsp Minced Garlic
• 2 Tbsp Chopped Green Onions
• 1/4 tsp Red Pepper Flakes
• 3 Tbsp Cornstarch
• 2 Tbsp Water
• 2 lbs Boneless Skinless Chicken Breasts, cut into 1/2" pieces
• 1 cup All Purpose Flour
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 3 Tbsp Olive Oil

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from restaurant.betterrecipes.com

Preparation

Step 1

In a saucepan, combine the water, orange juice, lemon juice, rice vinegar and soy sauce, then set over medium high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper and chopped onion. In a small bowl, mix 3 tablespoons of cornstarch with 2 tablespoons of cold water well and add it to the sauce. Bring to a boil. Remove from heat, and let cool 10-15 minutes. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 3/4 cup of sauce into bag. Reserve remaining sauce. Seal bag and refrigerate at least 2 hours. In another resealable plastic bag, mix the flour, salt and pepper. Add marinated chicken pieces and shake to coat. Heat the oil in a large skillet over medium heat. Place chicken in skillet and brown on both sides. Remove to paper towels and cover with aluminum foil. Wipe out the skillet and add the sauce. Bring to a boil over medium high heat. Mix together cornstarch and 2 tablespoons water, then stir into sauce. Reduce heat to medium low, then stir in chicken pieces and simmer about 5 minutes, stirring occasionally. Serve over fried rice or steamed white rice.