Friday, May 28, 2010

Asian Orange Chicken

My husband loves orange chicken. He orders it every time we go out for Chinese. I've been saying for months I was going to find a recipe for it and I finally found one here! I actually think it's a lot better, not to mention a lot healthier, then the real deal! I've made it twice so far and I think it may become a weekly dish in our house. I think it's great because I usually have all the ingredients on hand already (except the oranges but I should probably have them on hand anyway. Can't have too much fruit in the house!) The recipe says to use fresh ginger, but I used ground because that's what I had and I thought the ginger root would be expensive. I looked when I was grocery shopping and they really aren't that pricey. Plus I think you can actually freeze them? It still came out great using the ground though! I have served it with rice and broccoli but it would be fantastic as a stir-fry too!

Here's the recipe. My comments are in bold.

Asian Orange Chicken
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root (or ground)
1/2 teaspoon minced garlic
2 tablespoons chopped green onion (I left out the onion)
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken:
2 boneless, skinless chicken breasts, cut
into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons 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 (drain marinade first), 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. (Make sure you don't crowd the chicken, the pieces shouldn't touch, or the breading won't stick. I usually cook it in 2 batches.)

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 (Make sure you poor it slowly and stir/whisk as you are poring or it will clump up). Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. (be gentle so the breading doesn't come off! I just use a spatula and flip it over so the sauce covers the chicken)
YUM!!

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