Thursday, April 30, 2015

Orange Chicken (restaurant Style)

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins


  • Servings: 4
  • 1 cup water
  • 1/2 cup orange juice
  • 1/4 cup lemon juice, fresh squeezed
  • 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 gingerroot
  • 1/2 teaspoon minced garlic
  • 2 tablespoons chopped green onions
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • 2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil


  • 1 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 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 in another resealable plastic bag, mix the flour, salt, and pepper. add marinated chicken pieces, and shake to coat.
  • 4 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 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 serve over fried rice or steamed rice.
  • 7 enjoy!

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