- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients:
| 1 cup | Water |
| ½ cup | Orange Juice |
| ¼ cup | Lemon Juice, fresh squeezed |
| ⅓ cup | Rice Vinegar |
| 2½ Tbsp | Soy Sauce |
| 1 Tbsp | Grated Orange Zest |
| 1 cup | Packed Brown Sugar |
| ½ tsp | Minced Fresh Ginger |
| ½ tsp | Minced Garlic |
| 2 Tbsp | Chopped Green Onions |
| ¼ tsp | Red Pepper Flakes |
| 3 Tbsp | Cornstarch |
| 2 Tbsp | Water |
| Chicken: | |
| 2 lbs | Boneless Skinless Chicken Breasts, cut into ½" pieces |
| 1 cup | All Purpose Flour |
| ¼ tsp | Salt |
| ¼ tsp | Pepper |
| 3 Tbsp | Olive Oil |
Directions:
In a saucepan, combine the water, orange juice, lemon juice, rice vinegar and soy sauce, then set over medium high heat.
Stir in orange zest, brown sugar, ginger, garlic, red pepper and
chopped onion. In a small bowl, mix 3 tablespoons of cornstarch with 2
tablespoons of cold water well and add it to the sauce. Bring to a boil.
Remove from heat, and let cool 10-15 minutes. Place chicken pieces into
a resealable plastic bag. When contents of saucepan have cooled, pour
3/4 cup of sauce into bag. Reserve remaining sauce. Seal bag and
refrigerate at least 2 hours. In another resealable plastic bag, mix the
flour, salt and pepper. Add marinated chicken pieces and shake to coat.
Heat the oil in a large skillet over medium heat. Place chicken in
skillet and brown on both sides. Remove to 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 cornstarch and 2 tablespoons water,
then stir into sauce. Reduce heat to medium low, then stir in chicken
pieces and simmer about 5 minutes, stirring occasionally. Serve over
fried rice or steamed white rice.
No comments:
Post a Comment