Asian Orange Chicken recipe
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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
Nutrition Info
- 445.4 caloriescarbohydrate: 68.7 gcholesterol: 34.2 mgfat: 11.2 gfiber: 1.4 gprotein: 17.8 gsaturatedFat: 1.7 gservingSize: -sodium: 762.8 mgsugar: 36.5 gtransFat: : -unsaturatedFat: : -
Directions Asian Orange Chicken
Directions
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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.