Preparation:
Preparation time: 20 mins
Cooking time: 20 mins
Serving: 4
Ingredients:
Sauce:
- 1 ½ cups water
- ⅓ cup rice vinegar
- ¼ cup lemon juice
- 2 ½ tablespoons soy sauce
- 2 tablespoons orange juice
- 1 cup packed brown sugar
- 2 tablespoons chopped green onion
- 1 tablespoon grated orange zest
- ½ teaspoon minced fresh ginger root
- ½ teaspoon minced garlic
- ¼ teaspoon red pepper flakes
- 3 tablespoons cornstarch
- 2 tablespoons water
Chicken:
- 2 large skinless, boneless chicken breasts, cut into 1/2-inch cubes
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons olive oil
Instructions:
- Gather all ingredients.
- Combine water, rice vinegar, lemon juice, soy sauce, and orange juice for sauce into a saucepan over medium-high heat. Stir in brown sugar, green onion, orange zest, ginger, garlic, and pepper flakes; bring to a boil. Remove from heat, and cool for 10 to 15 minutes.
- Place chicken in a resealable plastic bag. Pour in 1 cup cooled sauce. Seal the bag, and refrigerate for at least 2 hours. Reserve the remaining sauce.
- Mix flour, salt, and pepper in another resealable plastic bag.
- Remove chicken from the marinade and place into the bag of seasoned flour. Seal the bag and shake to coat.
- Heat the olive oil in a large skillet over medium heat. Cook chicken in the hot skillet until browned on both sides.
- Remove to a paper towel-lined plate and cover with aluminum foil. Wipe out the skillet.
- Pour reserved sauce into the skillet and bring to a boil over medium-high heat.
- Mix together cornstarch and water until completely smooth. Stir into the boiling sauce.
- Reduce heat to medium-low, add the chicken, and simmer, stirring occasionally, until cooked through, about 5 minutes.
- Serve over rice and enjoy!
Posted by Coba Grills and we thank Allrecipes for this delicious recipe and the recipe link https://www.allrecipes.com/recipe/61024/asian-orange-chicken/
