Tuesday, January 22, 2013

Orange Chicken


This is my favorite dish to eat from the Chinese menu. Ok maybe along with steamed dumplings, lo mein, and general tso's chicken. I never knew how easy it was to make until about a year ago when I finally mastered it! Plus you know where it's coming from. Put this along side my pineapple fried rice and you have a simple easy quick meal. If you don't want to fry the chicken you can easily bake it at 350 for 15-20 minutes. Another one of my vices fried food; ugh! I just have to indulge once in a blue moon. If you love Chinese and need a good go to dish to make at home give this try! I hope everyone stays warm (we have snow finally here on the island) and has a great week!

Ingredients
Sauce:
 1 1/2 cups water
 4 tablespoons orange juice
 1/4 cup lemon juice
 1/3 cup rice vinegar
 2 1/2 tablespoons soy sauce
 1 tablespoon grated orange zest
 1/2 cup packed brown sugar
 1/2 cup orange marmalade (this is the secret ingredient)
 1/2 teaspoon minced fresh ginger root
 1/2 teaspoon minced garlic
 2 tablespoons chopped green onion
 1/4 teaspoon red pepper flakes

For the slurry: 
3 tablespoons cornstarch
2 tablespoons water

Chicken:
 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
 1/2 cup all-purpose flour
 1/2 cup cornstarch 
 1/4 teaspoon salt
 1/4 teaspoon pepper
 3 tablespoons canola oil

Directions

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,orange marmalade  ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Turn heat to low and let simmer. 

In a resealable plastic bag, mix the flour, corn starch, salt, and pepper. Add the chicken pieces, seal the bag, and shake to coat.

Heat the canola 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.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water (making a slurry); stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5-10 minutes, stirring occasionally. Garnish with green onion.

Serve warm along side pineapple fried rice.

*Shared over at Love Bakes Good Cakes, Totally Tasty Tuesdays, Trick Or Treat Tuesday, Tasteful Tuesdays, Tuesday Talent Show, Strut Your Stuff Saturday, Melt In Your Mouth Monday, Marvelous Monday



8 comments :

  1. I love making chinese food at home. Perfect recipe.

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  2. mmmm sound soo good! I am going to have to try to make this gf soon. thanks!

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  3. Oh my word this looks delicious! I'm popping in from the GYB Blog Hop. I adore your blog design and am your newest follower!
    Jen @ CraftyMisAdventures.com

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  4. I'm trying to make more chinese dishes... I don't do them so well. I am going to attempt this recipe.. Pinning.

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  5. Hi Rina!
    This dish looks fabulous, as do many of the other dishes on your site! Thank you so much for linking up to the GYB Hop last week. I am already following you via Pinterest. Do you have any other methods, such as email, to follow by?

    Enjoy your Sunday!

    Julie

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  6. PS, I'd love for you to stop by my Marvelous Mondays party this evening to link up some of your delicious recipes. The party opens at 6pm tonight! Also, I pinned this recipe and I'm going to share it on my Facebook page now. :)

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  7. Love it and sounds super easy to make too! Found you over on Make Ahead Meals for busy Mom's Melt in your Mouth Monday link party.

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  8. This dish sounds fantastic. I've made a beef dish where I added orange zest, but I haven't made a chicken dish yet with orange. it is such a great flavor for the winter. If you get a chance please bring this dish by foodie friday today.

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