Very good recipe. Absolutely love it.
Asian Orange Chicken
- 2 ½ Cups Water
- ¼ Cup Orange Juice
- ¼ Cup Lemon Juice
- ⅓ Cup Rice Vinegar
- 3 Tbsp. Soy Sauce
- 1 Tbsp. Grated Orange Zest
- 1 Cup Brown Sugar
- ½ tsp. Minced Ginger Root If using powdered ginger, add a bit extra
- 1 tsp. Minced Garlic
- 2 Tbsp. Sliced Green Onions
- ¼ tsp. Red Pepper Flakes
- 3 Tbsp. Cornstarch
- 2 Tbsp. Water
- 2 Boneless, Skinless Chicken Breasts Cut into ½ inch pieces
- 1 Cup All Purpose Flour
- ¼ tsp. Salt
- ¼ tsp. Pepper
- 3 Tbsp. olive oil
- 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.
I normally just serve this over white rice. It's perfect. Also as a note, I generally add just a little bit of this and that when I cook it, like garlic powder, a tad more soy to taste, things like that. I also like to add, if I have it, a bit, maybe a ¼ Cup, of teriyaki.