Asian Orange Chicken

A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.

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


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• 3 tablespoons cornstarch


• 2 tablespoons water


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• 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

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.

Asian Orange Chicken