2 boneless skinless chicken breasts cut into 1/2 inch pieces
1 cup flour
1/4 tsp salt
1/4 tsp pepper
3 tbsp oil
Instructions
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.
Originally Submitted
8/17/2013
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