Recipe: Asian Orange Chicken

21 Sep
Soy sauce
Image via Wikipedia



Asian Orange Chicken



 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


 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


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. 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.

2. 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.

3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

4. 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.

5. 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.

Links to other recipes I like:

 7 Irresistible Roasted Recipes

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Posted by on September 21, 2010 in recipe, tempt my tummy tuesday


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