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Orange Chicken
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| INGREDIENTS | |
| 6 | boneless skinless chicken breast halves |
| 3/4 cup | orange marmalade |
| jam, alternative | |
| 1/2 cup | rice wine vinegar |
| white wine vinegar, alternative | |
| 1/3 cup | soy sauce |
| 1/2 cup | water, (I’ve used orange juice, but it makes it very orange. Again, preference) |
| 1-2 teaspoon | ground ginger, (fresh is best, but ground ginger works as well) |
| 1-2 teaspoon | red pepper flakes or chili paste |
| sesame oil | |
| 3-5 | garlic cloves |
INSTRUCTIONS
Chicken Strips Preparation:
Cut chicken breast into 1 inch strips.
Dredge chicken in flour for a quick breading.
Heat (medium-high) a large skillet that has been coated with your choice of oil.
Cook chicken strips in a few cloves of minced garlic, oil and a few dashes of soy sauce until no longer pink.
Remove chicken from pan and deglaze pan with some of the vinegar.
Orange Chicken Sauce Instructions:
Saute remaining garlic and then add orange marmalade, soy sauce, water, ginger, chili paste, red pepper flakes, and the rest of the vinegar.
Cook on medium – high heat until sauce begins to thicken slightly. Reduce heat. Initially, it will be very liquidy and seem as if it won’t thicken, but it will. ( Some choose to add 1/4 cup cornstarch to help aid that process.) This is also when I do a taste test, and ask myself those important questions. Do I want more of a kick to it? Then I add some more red pepper flakes. Is it not sweet enough? Add more marmalade Too sweet? Then I add a bit more soy sauce and rice vinegar. I love that this can be mastered into the perfect fit for your taste.
Pour chicken into skillet with sauce. It will continue to thicken.
You can add more water if sauce is too thick. (Taste test to see if additional seasoning needed.)
Serve with recipe.
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