Ingredients
-
-
1
-
1/2
-
1/4
-
1/3
-
2 1/2
-
1
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Orange Chicken (Restaurant Style), I have been playing with this recipe for ages. I think this comes pretty close to the orange chicken that I enjoy at my favorite chinese restaurant. Served over steamed rice or fried rice makes it a one-dish meal. I sprinkle chopped green onions on mine. Yum.
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Steps
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1
Done
|
Pour Into Saucepan Water, Orange Juice, Lemon Juice, Rice Vinegar, and Soy Sauce; and Set Over Medium-High Heat. Stir in Orange Zest, Brown Sugar, Ginger, Garlic, Red Pepper, and Chopped Onion. in a Small Bowl Mix 3 Tablespoons of Cornstarch With 2 Tablespoons of Cold Water Mix Well and Add It to Your Sauce. Bring to a Boil. Remove from Heat, and Let Cool 10 to 15 Minutes. |
|
2
Done
|
Place Chicken Pieces Into a Resealable Plastic Bag. When Contents of Saucepan Have Cooled, Pour 1 Cup of Sauce Into Bag. Reserve Remaining Sauce. Seal Bag, and Refrigerate at Least 2 Hours. |
|
3
Done
|
in Another Resealable Plastic Bag, Mix the Flour, Salt, and Pepper. Add Marinated Chicken Pieces, and Shake to Coat. |
|
4
Done
|
Heat the Oil in a Large Skillet Over Medium Heat. Place Chicken in Skillet, and Brown on Both Sides. Remove to Paper Towels, and Cover With Aluminum Foil. |
|
5
Done
|
Wipe Out the Skillet, and Add the Sauce. Bring to a Boil Over Medium-High Heat. Mix Together Cornstarch and 2 Tablespoons Water, and Stir Into Sauce. Reduce Heat to Medium Low; Stir in Chicken Pieces, and Simmer, About 5 Minutes, Stirring Occasionally. |
|
6
Done
|
Serve Over Fried Rice or Steamed White Rice. |
|
7
Done
|
Enjoy! |
