ASIAN ORANGE CHICKEN

Asian Orange Chicken image

A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.

Provided by HARRY WETZEL

Categories World Cuisine Recipes Asian

Time 3h20m

Yield 4

Number Of Ingredients 18

Previous Next

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 68.7 g, Cholesterol 34.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 762.8 mg, Sugar 36.5 g