Friday, March 8, 2013

Orange Chicken

1 1/2 cups water
2 T. orange juice
1/4 C. lemon juice
1/3 C. rice vinegar
2 1/2 T. soy sauce
1 T. grated orange zest
1 C. packed brown sugar
1/2 t. minced fresh ginger root
1/2 t. minced garlic
2 T. chopped green onion
1/4 t. red pepper flakes
3 T. cornstarch
2 T. water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 C. all-purpose flour
1/4 t. salt
1/4 t. pepper
3 T. olive oil
  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.
  2. Stir in the orange zest, brown sugar, ginger, chopped onion, and red pepper flakes.
  3. Bring to a boil.
  4. Remove from heat, and cool 10 to 15 minutes.
  5. Place the chicken pieces into a resealable plastic bag.
  6. When contents of the saucepan have cooled, pour 1 cup of sauce into bag.
  7. Reserve the remaining sauce.
  8. Seal the bag and refrigerate at least 2 hours.
  9. In another resealable plastic bag, mix the flour, salt, and pepper.  Add the marinated chicken pieces, seal the bag and shake to coat.
  10. Heat the olive oil in a large skillet over medium heat.  Place chicken into the skillet, and brown on both sides. 
  11. Drain on a place lined with paper towels, and cover with aluminum foil.
  12. Wipe out the skillet, and add the sauce.
  13. Bring to a boil over medium-high heat.
  14. Mix together the cornstarch and 2 tablespoons water; stir into the sauce.
  15. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. 
Prep Time:  40 minutes
Cook Time:  40 minutes
Serves 4

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