Asian Orange Chicken
chicken, brown sugar, flour, vinegar, lemon juice, soy sauce, orange juice, cornstarch, onion, orange zest, garlic
Ingredients
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
Directions for Asian Orange Chicken Recipe
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.
Read the full directions on Allrecipes.com
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