Orange Chicken (Restaurant Style)

READY IN: 2hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
  • 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.
  • 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.
  • Serve over Fried Rice or steamed white Rice.
  • Enjoy!
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