Asian Orange Chicken

My kids and my parents liked this recipe. I marinated this overnight and cooked it the next day.


Asian Orange Chicken (~from allrecipes.com)

Ingredients

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

Chicken:

·        2 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

Directions

Step 1

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.

Step 2

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. I marinated this chicken overnight.

Step 3

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

Step 4

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.

Step 5

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. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.