Saturday, January 16, 2010

Asian Orange Chicken

Serve over rice

1 ½ c. water
2 Tbsp. orange juice
¼ c. lemon juice
1/3 c. rice vinegar
2 ½ Tbsp. soy sauce
1 Tbsp. grated orange zest
1 c. packed brown sugar
½ tsp. minded fresh ginger root
½ tsp. minced garlic
2 Tbsp. chopped green onion
¼ tsp. red pepper flakes

3 Tbsp. corn starch
2 Tbsp. water

2 boneless, skinless chicken breasts, cut into ½ inch pieces
1 c. flour
¼ tsp. salt
¼ tsp. pepper
3 Tbsp. olive oil

1. Pour into saucepan 1 ½ c. water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
2. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1-cup of the sauce into bag. Reserve remaining sauce. Seal bag, refrigerate at least 2 hours.
3. Remove marinated chicken from the bag and discard the used marinade. In another resealable plastic bag, mix the flour, salt and pepper. Add marinated chicken pieces and shake to coat.
4. Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels and cover with aluminum foil. Wipe out the skillet, and add the reserved sauce mixture. Bring to a boil over medium-high heat. Mix together cornstarch and 2 Tbsp. water and stir into sauce. Reduce heat to medium low; stir in chicken pieces and simmer about 5 minutes, stirring occasionally.

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