Orange Chicken by Mau Lyn - Musely
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Orange Chicken

posted in Food & Drink > Recipes
09/16/2014
  • INGREDIENTS:

    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

  • DIRECTIONS:

    1. 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.

    2. 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.

  • 3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

    4. 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.

  • 5. 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.

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