Login or Register to add this recipe to your Pepperplate account.

Asian Orange Chicken


1 1/2cups water
2tablespoons orange juice
1/4cup lemon juice
1/3cup rice vinegar
2 1/2tablespoons soy sauce
1tablespoon grated orange zest
1cup packed brown sugar
1/2teaspoon minced fresh ginger root
1/2teaspoon minced garlic
2tablespoons chopped green onion
1/4teaspoon red pepper flakes
3tablespoons cornstarch
2tablespoons water
2boneless, skinless chicken breasts, cut into 1/2 inch pieces
1cup all-purpose flour
1/4teaspoon salt
1/4teaspoon pepper
3tablespoons olive oil


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