Tangy Orange Chicken

Time needed
30 min preparation
+
30 min cooking
Serving Size / Yield
4 servings
Ingredients
- 1 1/2 C. water
- 2 T. orange juice
- 1/4 C. lemon juice
- 1/3 C. rice vinegar
- 2 1/2 T. soy sauce
- 1 T. grated orange zest
- 1 C. packed brown sugar
- 1/2 tsp. minced fresh ginger root
- 1/2 tsp. minced garlic
- 2 T. chopped green onion
- 1/4 tsp. red pepper flakes
- 3 T. cornstarch
- 2 T. water
- Chicken Ingredients:
- 2 chicken breasts, cut into 1/2 inch pieces, boneless and skinless
- 1 C. all-purpose flour
- 1/4 tsp. salt
- 1/4 tsp. pepper
- ¼ tsp. paprika
- 3 T. extra virgin olive oil
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Directions
Begin by pouring the water, orange juice, lemon juice, rice vinegar, and soy sauce into a pot that’s over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes; and bring to a boil. Remove it from heat and set aside for 10 minutes. Place the chicken pieces into a bag and pour the sauce into bag. Seal the bag, and refrigerate for an hour. In a different resealable plastic bag, mix the flour, salt, paprika, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat. Heat the oil in a skillet over medium heat and place marinated chicken. Cook for about 4 minutes per side. Serve with sriracha.
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