Asian Orange Chicken

ОТСЮДА

Asian Orange Chicken HARRY WETZEL

Prep:
40 mins
Cook:
40 mins
Total:
3 hrs 20 mins

Additional:
2 hrs
Servings:
4
Nutrition Info
Ingredients
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4
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Original recipe yields 4 servings
Sauce:

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
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Chicken:

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
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DirectionsInstructions Checklist
 Step 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.

 Step 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.

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

 Step 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.

 Step 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.