Ingredients: |
Ingredients: For Sauce:
3 c. water
1/4 c. orange juice
1/2 c. lemon juice
2/3 c. rice vinegar
1/4 c. and 1 tbsp. soy sauce
2 tbsp. grated orange zest
2 c. packed brown sugar
1 tsp. minced fresh ginger root
1 tsp. minced garlic
1/4 c. chopped green onion
1/2 tsp. red pepper flakes
1/4 c. and 2 tbsp. cornstarch
1/4 c. water
For Chicken:
4 boneless, skinless chicken breasts, cut into 1/2 inch pieces
2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. and 2 tbsp. olive oil
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Directions: |
Directions:1) Pour 3 c. 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 2 c. 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 remaining sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 1/4 c. water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. |
This recipe for Chinese Orange Chicken is from