Orange Chicken Recipe – Asian Special
- Prep Time40 min
- Cook Time20 min
- Total Time1 hr
Sauce Ingredient:
- 1 ½ cups water
- ⅓ cup rice vinegar
- ¼ cup lemon juice
- 2 ½ tablespoons soy sauce
- 2 tablespoons orange juice
- 1 cup packed brown sugar
- 2 tablespoons chopped green onion
- 1 tablespoon grated orange zest
- ½ teaspoon minced fresh ginger root
- ½ teaspoon minced garlic
- ¼ teaspoon red pepper flakes
- 3 tablespoons cornstarch
- 2 tablespoons water
Chicken Ingredient :
- 2 large skinless, boneless chicken breasts, cut into 1/2-inch cubes
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons olive oil
How to make the Orange Chicken Recipe:
Prepare all the necessary ingredients.
In a saucepan over medium-high heat, combine water, rice vinegar, lemon juice, soy sauce, and orange juice for the sauce. Stir in brown sugar, green onion, orange zest, ginger, garlic, and pepper flakes. Bring the mixture to a boil, then remove from heat and let it cool for 10 to 15 minutes.
Place the chicken in a resealable plastic bag. Pour 1 cup of the cooled sauce into the bag with the chicken. Seal the bag and refrigerate for at least 2 hours. Reserve the remaining sauce.
In another resealable plastic bag, combine flour, salt, and pepper.
Remove the chicken from the marinade and place it in the bag with the seasoned flour. Seal the bag and shake to coat the chicken pieces evenly.
Heat olive oil in a large skillet over medium heat. Cook the chicken in the hot skillet until it is browned on both sides.
Transfer the cooked chicken to a paper towel-lined plate and cover with aluminum foil. Clean out the skillet.
Pour the reserved sauce into the skillet and bring it to a boil over medium-high heat.
Mix cornstarch and water together until smooth, then stir it into the boiling sauce.
Reduce heat to medium-low, add the chicken, and simmer, stirring occasionally, until cooked through, about 5 minutes.
Serve the orange chicken over rice and enjoy!
