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Asian Orange Chicken Recipe

Recipe by: HARRY WETZEL

"A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep40 m
  • Cook40 m
  • Ready In3 h 20 m
  • 1Pour 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.
  • 2Place 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.
  • 3In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
  • 4Heat 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.
  • 5Wipe 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.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 4 servings
  • 445 cals
  • Sauce:
  • 1 1/2 cups water
  • 2 tablespoons orange juice
  • 1/4 cup lemon juice
  • 1/3 cup rice vinegar
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon grated orange zest
  • 1 cup packed brown sugar
  • 1/2 teaspoon minced fresh ginger root
  • 1/2 teaspoon minced garlic
  • 2 tablespoons chopped green onion
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • Chicken:
  • 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
Nutrition

Amount per serving ( 5 total)

  • Calories:
    445
    22%
  • Fat:
    11.2
    17%
  • Carbs:
    68.7
    22%
  • Protein:
    17.8
    36%
  • Cholesterol:
    34
    11%

Based on a 2,000 calorie diet

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