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Orange chicken
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| By: HARRY WETZEL Prep Time: 40 Min Cook Time: 40 Min Ready In: 3 Hrs 20 Min Servings (Help) Original Recipe Yield 4 servings Ingredients Sauce: | |
| 1 1/2 cups | water |
| 2 tablespoons | orange juice |
| 1/4 cup | lemon juice |
| 1/3 cup | rice vinegar |
| 2 1/2 tablespoons | soy sauce |
| 1 tablespoon | grated orange zest |
| 1 cup | packed brown sugar |
| 1/2 teaspoon | minced fresh ginger root |
| 1/2 teaspoon | minced garlic |
| 2 tablespoons | chopped green onion |
| 1/4 teaspoon | red pepper flakes |
| 3 tablespoons | cornstarch |
| 2 tablespoons | water |
| Chicken: | |
| 2 | boneless, skinless chicken breasts, cut into 1/2 inch pieces |
| 1 cup | all-purpose flour |
| 1/4 teaspoon | salt |
| 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 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.
In another resealable 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, stirring occasionally.
Nutritional Information
Amount Per Serving Calories: 445 | Total Fat: 11.2g | Cholesterol: 34mg
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