Orange Chicken

Asian Orange Chicken

Rated: Submitted By: HARRY WETZEL Photo By: footballgrl16 Prep Time: 40 Minutes Cook Time: 40 Minutes Ready In: 3 Hours 20 Minutes Servings: 8

"Enjoy delicious citrus chicken marinated in lemon and orange juice with brown sugar, vinegar, soy sauce, garlic, and ginger. It's terrific served with rice."

FOR YOUR FREEZER MEAL: THAW CHICKEN.  FOLLOW STEP 4.  WITH A LARGE SKILLET, YOU'LL COOK THE CHICKEN IN TWO BATCHES.  HEAT THE SAUCE ON STOVETOP - IF IT ISN'T THICK ENOUGH, JUST GRADUALLY ADD A LITTLE CORNSTARCH MIXED WITH A LITTLE WATER.  POUR THE SAUCE OVER THE CHICKEN IN A SERVING BOWL AND SERVE OVER RICE.

Ingredients:

Sauce: 3 cups water 1/4 cup orange juice 1/2 cup lemon juice 2/3 cup rice vinegar 1/4 cup and 1 tablespoon soy sauce 2 tablespoons grated orange zest 2 cups packed brown sugar 1 teaspoon minced fresh ginger root 1 teaspoon minced garlic 1/4 cup chopped green onion

1/2 teaspoon red pepper flakes 1/4 cup and 2 tablespoons cornstarch 1/4 cup water Chicken: 4 boneless, skinless chicken breasts, cut into 1/2 inch pieces 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup and 2 tablespoons olive oil

Directions:

You have scaled this recipe's ingredients to yield a new amount (8). The directions below still refer to the original recipe yield (4).

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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Printed from Allrecipes.com 1/23/2013