Prep: 40 mins | Cook: 40mins | Ready In 3 hrs 20 mins
This favorite family recipe for chicken dinner blends the traditional Asian yin-yang, spicy and sweet. My father, a pure Chinese, loves this dish even before we were born. He said that my grandmother used to do it for him when he was a child. Try this recipe for Asian Orange Chicken, and enjoy it with your loved ones.
Ingredients:
- 1 1/2 cups water
- 2 tbsp orange juice
- 1/4 cup lemon juice
- 1/3 cup rice vinegar
- 2 1/2 tbsp soy sauce
- 1 tbsp of grated orange zest
- 1 cup packed brown sugar
- 1/2 tsp minced fresh ginger root
- 1/2 tsp minced garlic
- 2 tbsp chopped green onion
- 1/4 tsp red pepper flakes
- 3 tbsp cornstarch
- 2 tbsp water
For the Chicken:
- (2) chicken breasts boneless and skinless, and make sure to cut into 1/2 inch pieces
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp olive oil
Directions:
- Add and put 1 1/2 c of water, orange juice, lemon juice, rice vinegar, and soy sauce in a saucepan, and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Let it boil. Move away from heat and cool 10 to 15 minutes.
- Put chicken pieces into a resealable plastic bag. Pour a cup of sauce into a bag when the contents of saucepan have cooled. Seal the bag, and refrigerate at least 2 hours.
- In another resealable plastic bag, add and mix flour, salt, and pepper. Add marinated chicken pieces, seal the bag, and shake to coat.
- Add and heat olive oil in a large skillet over medium heat. Put the chicken into the skillet and brown on both sides. On a plate, drain on with paper towels, and cover with aluminum foil.
- Wipe the skillet, and add the sauce. Let it boil over medium-high heat. Add and mix cornstarch and 2 tbsp of water, and then stir into the sauce. Reduce heat to medium-low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
ASIAN ORANGE CHICKEN
Yield:
6
Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
1 hour 20 minutes
Ingredients
- 1 1/2 cups water
- 2 tbsp orange juice
- 1/4 cup lemon juice
- 1/3 cup rice vinegar
- 2 1/2 tbsp soy sauce
- 1 tbsp of grated orange zest
- 1 cup packed brown sugar
- 1/2 tsp minced fresh ginger root
- 1/2 tsp minced garlic
- 2 tbsp chopped green onion
- 1/4 tsp red pepper flakes
- 3 tbsp cornstarch
- 2 tbsp water
- For the Chicken:
- (2) chicken breasts boneless and skinless, and make sure to cut into 1/2 inch pieces
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp olive oil
Instructions
- Add and put 1 1/2 c of water, orange juice, lemon juice, rice vinegar, and soy sauce in a saucepan, and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Let it boil. Move away from heat and cool 10 to 15 minutes.
- Put chicken pieces into a resealable plastic bag. Pour a cup of sauce into a bag when the contents of saucepan have cooled. Seal the bag, and refrigerate at least 2 hours.
- In another resealable plastic bag, add and mix flour, salt, and pepper. Add marinated chicken pieces, seal the bag, and shake to coat.
- Add and heat olive oil in a large skillet over medium heat. Put the chicken into the skillet and brown on both sides. On a plate, drain on with paper towels, and cover with aluminum foil.
- Wipe the skillet, and add the sauce. Let it boil over medium-high heat. Add and mix cornstarch and 2 tbsp of water, and then stir into the sauce. Reduce heat to medium-low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.