Thursday, May 11, 2017

Sweet & Spicy Orange Chicken

Tender chicken breasts cubes marinated in orange juice, garlic and ginger.  A simple saute makes for the best orange chicken ever!  Choose your sides - steamed broccoli, jasmine rice and dinner is served.  Fresh ingredients always replace take out!
For the sauce:

1-1/2 cups water
1/4 cup orange juice
1/3 cup rice wine or red wine vinegar
2-1/2 Tbsp. soy sauce
1 Tbsp. orange zest
1 cup brown sugar
1/2 tsp. freshly grated ginger
2 Tbsp. grated onion
1 clove garlic minced
1/4 tsp. red pepper flakes (or to taste)
3 Tbsp. cornstarch
2 Tbsp. water
3 Tbsp. olive oil
2 large chicken breasts, cut into 1" cubes

For the coating:

1 cup flour
1 tsp. salt
1/2 tsp. freshly ground pepper

Mix all marinade ingredients except for the cornstarch and water.  Bring to a boil and let cool until room temperature, about 15 minutes.  Cube chicken breasts and place in a ziploc bag with 1 cup of the cooled marinade.  Reserve remainder.  Place chicken in refrigerator for 2 hours. 

Mix 1 cup of flour with salt and pepper.  Add chicken cubes and shake em up until coated with flour.  In a large saute pan, heat 3 Tbsp olive oil.  (You may need additional oil as I had to fry these in three batches - don't overcrowd the pan!  Shake off excess flour and saute chicken in batches until golden brown - about 2-3 minutes per side.  Transfer cooked chicken to a plate to keep warm.  Wipe out pan.  Add reserved marinade and bring to a boil.  Add cornstarch slurry and cook until thickened, about 1 minutes.  Add chicken and simmer on low, covered for 5 minutes.


1 comment:

  1. Hi Patti, this is great. I hope you bring it over to Food on Friday as part of Pot Luck. Each month there are now 3 different themes plus a Potluck – so you should always be able to share something. If you would like to join in the fun on a regular basis please schedule a reminder for the second Friday of each month (NZ time). Cheers from Carole's Chatter


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