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Asian Orange Chicken Recipe

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This recipe for Asian Orange Chicken, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan McCabe
Added: Monday, April 14, 2008


1 1/2 c. water
2 tbsp. orange juice
1/4 c. lemon juice
1/3 c. rice vinegar
2 1/2 tbsp. soy sauce
1 tbsp. grated orange zest
1 c. packed brown sugar
1/2 tsp. minced fresh ginger root
1/2 tsp. minced garlic
2 tbsp. chopped green onion
1/4 tsp. red pepper flakes

3 tbsp. cornstarch
2 tbsp. water

2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil

snow pea pods
julianned carrots

slivered almonds
chow mein noodles

2 c. prepared white rice

Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 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. As pieces get done, keep warm in a 200 F oven. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low and cook until thick. Remove from pan, leaving in a little of the sauce. Add vegetables and mushrooms and cook until tender. Layer the chicken, vegetables, then sauce over a bed of white rice. Top with almonds and noodles.

Personal Notes:
Personal Notes:
I like to serve this in a big bowl family-style.




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