Best “Copy Cat” Recipe Ever – Panda Express Orange Chicken

• 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.

Read more: http://restaurant.betterrecipes.com/orange-chicken-restaurant-style.html#ixzz3Nn9lo9f5