Asian Orange Chicken
Description
Enjoy this yummy restaurant dish in your own home. Serve it with your favorite rice.
Ingredients
Sauce:
1 ½ c. water
2 T. fresh orange juice
¼ c. fresh lemon juice
⅓ c. rice vinegar
2 ½ T. soy sauce
1 T. grated orange zest
1 c. packed brown sugar
½ t. minced fresh ginger root
½ t. minced garlic
2 T. chopped green onion
¼ t. red pepper flakes
3 T. cornstarch
2 T. water or pineapple juice
Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 c. all-purpose flour
¼ t. salt
¼ t. pepper
3 T. olive oil
Directions
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Sauce:
Pour water, orange and lemon juices, rice vinegar and soy sauce into a saucepan; place over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, chopped onion and red pepper flakes. Bring to a boil; remove from heat; let cool 10 - 15 minutes.
Chicken:
Place chicken in a resealable plastic bag.
When sauce has cooled, pour 1 c. in the bag, reserving and setting aside the remaining sauce for later. Seal the bag; refrigerate for at least 2 hours.
In another resealable plastic bag, mix together flour, salt and pepper. Add the marinated chicken; seal the bag; shake to coat.
Heat olive oil in a large skillet over medium heat. Place chicken in the skillet; brown on both sides; drain on a paper towel lined plate; cover with aluminum foil.
Wipe out the skillet; add the reserved sauce; bring to a boil over medium-high heat.
Stir thoroughly together the cornstarch and 2 T. water; stir into the sauce. Reduce heat to medium low; add chicken; simmer, about 5 minutes, stirring occasionally.
Serve.
4 servings.