We would love to hear from you. If you have made any of our recipes let us know how you liked it and if you have any recommendations. If you would like to suggest a recipe to be posted, send us an email at Thanks for cooking with us!

Saturday, June 28, 2008

Orange Chicken

It seems that Orange Chicken varies a great deal depending on where I try it. I've wanted to find a good recipe for quite a while so I could serve it at home in my own kitchen. This recipe offers quite a bit of 'flavors', as Austin pointed out. When I caught (a very full) Austin after dinner with his fork snatching left-over pieces of chicken from the pot, I knew we'd found a winner.

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 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

2 boneless, skinless chicken breasts (cut into 1/2 inch pieces)
1 cup flour
1/4 tsp salt
1/4 tsp pepper
*3 Tbsp olive oil

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.

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.

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

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.
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.

*Originally I tried to simply brown the chicken in the 3 Tbsp olive oil, as the recipe said, but there was not enough oil. However unhealthy, I ended up just frying the chicken pieces in cooking oil.

1 comment:

Analisha said...

Oh so yummy!!! This will be a regular in our dinner menu! The taste of the orange and ginger with the zest of lemon really hit the spot! Taylor thanks for sharing your dinner with me! Delish!!!