Asian Orange Chicken Recipe

Ingredients
<br>- 1 ½ cups water
<br>- 2 tablespoons orange juice
<br>- ¼ cup lemon juice
<br>- ⅓ cup rice vinegar
<br>- 2 ½ tablespoons soy sauce
<br>- 1 tablespoon grated orange zest
<br>- 1 cup packed brown sugar
<br>- ½ teaspoon minced fresh ginger root
<br>- ½ teaspoon minced garlic
<br>- 2 tablespoons chopped green onion
<br>- ¼ teaspoon red pepper flakes
<br>- 3 tablespoons cornstarch
<br>- 2 tablespoons water
<br>- 2  boneless, skinless chicken breasts, cut into 1/2 inch pieces
<br>- 1 cup all-purpose flour
<br>- ¼ teaspoon salt
<br>- ¼ teaspoon pepper
<br>- 3 tablespoons olive oil
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: Place the chicken pieces into a resealable 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.
<br>step 3: In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
<br>step 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.
<br>step 5: 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, stirring occasionally.
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Ingredients
- 1 ½ cups water
- 2 tablespoons orange juice
- ¼ cup lemon juice
- ⅓ cup rice vinegar
- 2 ½ tablespoons soy sauce
- 1 tablespoon grated orange zest
- 1 cup packed brown sugar
- ½ teaspoon minced fresh ginger root
- ½ teaspoon minced garlic
- 2 tablespoons chopped green onion
- ¼ teaspoon red pepper flakes
- 3 tablespoons cornstarch
- 2 tablespoons water
- 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons olive oil

Directions
step 1: 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.
step 2: Place the chicken pieces into a resealable 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.
step 3: In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
step 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.
step 5: 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, stirring occasionally.

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