Recipe #18 Asian Orange Chicken

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My friend Andy asked if I would make an Orange Chicken, so here you go.  This recipe was found on AllRecipes.com.   I added green beans and served with brown rice.  It seemed like a lot of work because of all the ingredients and it took a long time (because you need to marinade chicken for at least two hours) so I would suggest you make this on the weekend when you may have have more time.  It was sooo delicious, it was worth the time and effort - thanks for the suggestion Andy. I put my changes or substitutions in red near ingredients and description.  Happy Cooking!

       

Recipe from Allrecipes.com

By: HARRY WETZEL

"A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall."

Prep Time:
40 Min

Cook Time: 2 hra 35 min

Ingredients

Sauce:

• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
  2 tablespoons chopped green onion
  1/4 teaspoon red pepper flakes                
  3 tablespoons cornstarch
  2 tablespoons water                     

 Chicken:

• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces [I used 4-5 chicken breast tenders]
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Directions:

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.

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.

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.                [I did not use a resealable bag as you can see.]

Heat the olive oil [I read some reviews of the recipe so added some Sesame Oil to 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.

At this point I wiped the skillet as instructed, but added green beans and minced garlic with a little of the left over sauce and cooked on medium heat for about 5 minutes with a lid on to steam the beans.

[I then added the remaining reserved sauce brought the sauce and the beans to a boil over medium-high heat.] Mix together the cornstarch and 2 tablespoons water; stir into the sauce. I added more water as I found the sauce to be too thick; I confess that I also added the corn starch all at once when it should have been folded in.  Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Nutritional Information (without rice and green beans)

Amount Per Serving Calories: 445 | Total Fat: 11.2g | Cholesterol: 34mgPowered by ESHA Nutrient Database