Chinese Orange Chicken - Lightened Up |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
from Cordon Pink - /2010/03/chinese-orange-chicken-lightened-up/ Ingredients:
1/3 cup orange juice |
1/2 cup rice wine vinegar (must be rice wine and not regular white vinegar) |
1/2 cup white sugar |
2 1/2 tablespoons soy sauce |
1 tablespoon orange zest or 1 tablespoon lemon zest |
1/2 tablespoon toasted sesame oil |
2 teaspoons cornstarch |
1 tablespoon red pepper flakes (more or less depending on your preference for heat) |
1 lb boneless skinless chicken breast, cut into bite size pieces |
4 tablespoons flour |
salt and pepper |
1 tablespoon vegetable oil or 1 tablespoon canola oil |
Directions:
1. Stir cornstarch into orange juice until all lumps are gone.
2. Combine orange juice mixture, sugar, soy sauce, zest, 1/2 tsp sesame oil, and red pepper flakes in a small saucepan over medium heat. Bring to a boil and cook until sauce thickens and coats the back of a spoon (about 5 minutes). If the sauce fails to thicken, mix some more cornstarch with water and add it to the mixture.
3. Add flour, salt, and pepper to a medium ziplock bag.
4. Add chicken and toss until chicken is completely coated.
5. Heat oil over medium high heat in a large skillet. Add chicken pieces. Cook for 3 minutes until browned on one side, then turn over and cook for approximately 3 minutes on the other side until cooked through.
6. Pour sauce over chicken.
7. To serve, toss with broccoli and serve over pasta or rice.
|
|