Monday, October 31, 2011

Orange Chicken

1 1/2 c. water
1/4 c. orange juice
1/4 c. lemon juice
1/3 c. rice vinegar
2 1/2 Tbsp. soy sauce
1 Tbsp. orange zest
1 c. packed brown sugar
1/2 tsp. fresh ginger root, minced
1/2 tsp. garlic, minced
2 Tbsp. green onion, green
1/4 tsp. red pepper flakes  
3 Tbsp. cornstarch
2 Tbsp. water

2 chicken breasts, cut into 1/2 inch pieces
1 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
2 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 (or deep bowl). When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 20 minutes - 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.

In a second skillet 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. Serve over hot white rice.

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