Prep: 40 mins | Cook: 40 mins | Additional: 2 hrs | Total: 3 hrs 20 mins | Servings: 4 | Yield: 4 servings
It’s time to cook some rice because this awesome recipe is best served with steamed rice! Aside from the very delicious taste, it is also very easy and quick to cook. Just follow these steps and you are in for a treat! Enjoy the taste of saltiness, sweetness, and juiciness in one plate!
For the Sauce:
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
⅓ cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced fresh ginger root
½ teaspoon minced garlic
2 tablespoons chopped green onion
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
For the Chicken:
2 breast half, bone and skin removed (blank)s boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil
How to make Asian Orange Chicken
Step 1: Place a saucepan on the stove and turn the heat to medium-high.
Step 2: Add in 1/2 cup of water, lemon juice, orange juice, soy sauce, and rice vinegar.
Step 3: Add in the orange zest, ginger, chopped onion, brown sugar, and red bell pepper flakes. Stir until well mixed then bring the mixture to a boil.
Step 4: Remove from the heat and allow it to cool to room temperature for 10 to 15 minutes.
Step 5: Prepare a resealable plastic bag and put in the pieces of chicken.
Step 6: Pour about 1 cup of the cooled sauce into the resealable bag. Set aside the rest of the sauce.
Step 7: Seal the bag and place it inside the fridge for 2 hours.
Step 8: In a separate resealable plastic bag, add in the salt, flour, and pepper then transfer the marinated chicken into the bag and seal. Shake to completely coat the chicken.
Step 9: Place a large skillet on the stove and add oil. Turn the heat to medium.
Step 10: Pan-fry the chicken until the color becomes brown on each side.
Step 11: Put a paper towel on a clean plate. Place the cooked chicken on the plate and drain the excess oil. Cover with aluminum foil.
Step 12: Wipe the oil on the skillet and add in the sauce. Turn the heat to medium-high and allow the sauce to boil.
Step 13: In a small bowl, pour water and add in cornstarch. Stir and add into the sauce.
Step 14: Turn the heat down to medium-low. Add in the cooked chicken and bring to a simmer for 5 minutes while stirring from time to time.
Step 15: Remove from the heat and serve right away. Enjoy!
Per Serving: 445.4 calories; protein 17.8g 36% DV; carbohydrates 68.7g 22% DV; fat 11.2g 17% DV; cholesterol 34.2mg 11% DV; sodium 762.8mg 31% DV
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