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Ingredients:
Sauce:
3 cups water
1-2 orange(s)
1/2 cup lemon juice
2/3 cup rice vinegar
1/4 cup (plus 1 tbsp) soy sauce
2 tbsp grated orange zest
2 cup packed brown sugar
1 tsp minced fresh ginger root
1 tsp minced garlic
1/4 cup chopped green onion
1/2 teaspoon red pepper flakes

6 tbsp cornstarch
1/4 cup water

Chicken:
4 boneless chicken breasts, cut into 1/2 inch pieces
2 cup all-purpose flour
1/2 tsp salt
1/2 tsp pepper
1/3 cup olive oil

Have 2 oranges handy. Cut one orange in half. Note the peel is a thin layer of orange on white. Use potato peeler or grater to scrape off the orange part for 2 tbsp of orange zest. (The white portion is bitter. Avoid.) Set zest aside. Squeeze out 1/4 cup of orange juice from the fruit.

Pour 3 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.

Place the chicken pieces into a ziplock type bag. When sauce is cool, pour 1 cup into bag. Save the rest. Seal the bag, and refrigerate at least 2 hours. In another large ziplock type 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 pan and brown on both sides. Place chicken on a plate and cover with aluminum foil. Take leftover insides of orange(s) and cut into pieces that will fit on a fork.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and water; stir into the sauce. Reduce heat to medium low, add the chicken pieces and orange chunks. Simmer about 5 minutes. Serve over rice.

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