orange chicken

Mar 5, 2010 by

i was so pleased with the outcome of my kung pao chicken, i decided to try my hand at another asian dish.  one of the mall food court variety. i really liked the sauce and the chicken coating.  it is shown above, served on a bed of white rice with egg rolls, fresh from the freezer section. 🙂


  • 1 1/2 c water
  • 2 tbsp orange juice
  • 1/4 c lemon juice
  • 1/3 c rice vinegar
  • 2 1/2 tbsp soy sauce
  • 1 tbsp grated orange zest
  • 1 c 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″ pieces
  • 1 c all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp olive oil
  1. pour 1 1/2 c 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.
  2. place the chicken pieces into a resealable bag.  when contents of saucepan have cooled, pour 1 c of sauce into bag.  reserve the remaining sauce.  seal the bag and refrigerate for at least 2 hours.
  3. in another resealable bag, mix the flour, salt and pepper.  add the marinated chicken pieces, seal the bag and shake to coat.
  4. heat the olive oil in a large skillet over medium heat.  place the chicken in the skillet and brown on both sides.  drain on a plate lined with paper towels and cover with aluminum foil.
  5. wipe out skillet and add the sauce.  bring to a boil over medium-high heat.  mix together the cornstarch and 2 tbsp water; stir into the sauce. reduce heat to medium low, add the chicken pieces and simmer, about 5 minutes, stirring occasionally.


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