Yummy Orange Chicken

My son LOVES orange chicken!

This is hands down the best recipe I've used. Originally found it on allrecipes.com.  Of course after making it over a dozen times, I've made some changes of my own. This is what I come up with:

Ingredients Needed:

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

1/8 tsp ground ginger

1/2 teaspoon minced garlic

2 tablespoons chopped green onions

1/4 teaspoon red pepper flakes

2 teaspoons Cornstarch

1 Tablespoons Water

2 boneless, skinless chicken breasts, cut into pieces

1 cup flour

1/4 teaspoon salt

1/4 teaspoon pepper

Olive Oil

 Step 1: Pour water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan.  Warm over medium-high heat.  Stir in the orange zest, brown sugar, ground ginger, garlic, chopped green onion, and red pepper flakes. {I crush the red pepper flakes in the palm of my hand before throwing them in the saucepan, this helps release some of the flavor}. Bring to a boil.  Remove from heat.  Allow to cool 10 to 15 minutes.

Step 2: While the sauce is cooling, I cut the chicken breasts into chunks.  Then, I place them in a storage bag.

Step 3: Once the sauce has cooled, place 1 cup of sauce into the bag.  Seal the bag, and refrigerate at least 2 hours.  Put the remaining sauce into a container and place in the refrigerator to save for later. 

  Step 4: Once it has been at least 2 hours, place the flour, salt, and pepper in another resealable storage bag.  Add the marinated chicken pieces, seal the bag, and shake to coat.

 Step 5: Heat the olive oil {I use just enough to cover the bottom of the skillet} in a large skillet over medium heat.  Place floured chicken into the skillet.  Brown on both sides.  Place browned pieces on a plate lined with paper towels.

 Step 6: You can wipe out the skillet with a paper towel and use it or grab another one.  Add the sauce you saved in a container in the fridge.  Bring to a boil over medium-high heat.  Meanwhile in a separate bowl, mix together the cornstarch and water.  Then, stir it into the sauce.  Reduce the meat to medium low.  Add the chicken pieces.  Simmer for about 15 minutes, stirring occasionally.

Done!

Enjoy over rice!

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My son LOVES orange chicken!

This is hands down the best recipe I've used. Originally found it on allrecipes.com.  Of course after making it over a dozen times, I've made some changes of my own. This is what I come up with:

Ingredients Needed:

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

1/8 tsp ground ginger

1/2 teaspoon minced garlic

2 tablespoons chopped green onions

1/4 teaspoon red pepper flakes

2 teaspoons Cornstarch

1 Tablespoons Water

2 boneless, skinless chicken breasts, cut into pieces

1 cup flour

1/4 teaspoon salt

1/4 teaspoon pepper

Olive Oil

 Step 1: Pour water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan.  Warm over medium-high heat.  Stir in the orange zest, brown sugar, ground ginger, garlic, chopped green onion, and red pepper flakes. {I crush the red pepper flakes in the palm of my hand before throwing them in the saucepan, this helps release some of the flavor}. Bring to a boil.  Remove from heat.  Allow to cool 10 to 15 minutes.

Step 2: While the sauce is cooling, I cut the chicken breasts into chunks.  Then, I place them in a storage bag.

Step 3: Once the sauce has cooled, place 1 cup of sauce into the bag.  Seal the bag, and refrigerate at least 2 hours.  Put the remaining sauce into a container and place in the refrigerator to save for later. 

  Step 4: Once it has been at least 2 hours, place the flour, salt, and pepper in another resealable storage bag.  Add the marinated chicken pieces, seal the bag, and shake to coat.

 Step 5: Heat the olive oil {I use just enough to cover the bottom of the skillet} in a large skillet over medium heat.  Place floured chicken into the skillet.  Brown on both sides.  Place browned pieces on a plate lined with paper towels.

 Step 6: You can wipe out the skillet with a paper towel and use it or grab another one.  Add the sauce you saved in a container in the fridge.  Bring to a boil over medium-high heat.  Meanwhile in a separate bowl, mix together the cornstarch and water.  Then, stir it into the sauce.  Reduce the meat to medium low.  Add the chicken pieces.  Simmer for about 15 minutes, stirring occasionally.

Done!

Enjoy over rice!