Orange Chicken is a plateful of daintily broiled, sticky-sweet goodness.
Ingredients:
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| Orange Chicken |
Sauce:
·
1 1/2 cups water
·
2 tablespoons orange juice
·
1/4 cup lemon juice
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1/3 cup rice vinegar
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2 1/2 tablespoons soy sauce
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1 tablespoon grated orange zest
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1 cup packed brown sugar
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1/2 teaspoon minced fresh ginger
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1/2 teaspoon minced garlic
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2 tablespoons chopped green onion
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1/4 teaspoon red pepper flakes
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3 tablespoons cornstarch
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2 tablespoons water
Chicken:
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2 boneless, skinless chicken breasts, cut into
1/2 inch pieces
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1 cup all-purpose flour
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1/4 teaspoon salt
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1/4 teaspoon pepper
·
3 tablespoons olive oil
Directions:
Pour 1 1/2 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.
Place the chicken pieces into a reseal able 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.
In another reseal able plastic bag, mix the flour, salt, and
pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
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.
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, stir occasionally.
serve hot and enjoy.
