Wednesday, August 25, 2010

Orange Chicken

Sauce:
In a medium bowl combine the following ingredients.
  • 1/2 cups water
  • 1 cup orange juice
  • 2 tablespoons orange juice concentrate
  • 1/4 cup lemon juice
  • 1/4 cup white vinegar
  • 2 1/2 tablespoons soy sauce
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon minced fresh ginger root (or 1/8 teaspoon of powdered)
  • 1 teaspoon minced garlic
Place 1/3 of mixture into a Ziplock and add:
  • 3 boneless, skinless chicken breasts, cut into 1/2 inch pieces
Place the chicken into the fridge and marinade for 3 or more hours. Place the remaining liquid in a container and refrigerate.

45 minutes prior to dinner, remove the chicken and drain it. Add the following ingredients into a clean Ziplock:
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
Add the chicken pieces and seal the bag, then shake to coat the chicken.
  • Heat a skillet with:
  • 3 tablespoons olive oil
  • 2-3 drops sesame seed oil
When sizzling, add the chicken and brown.
Add:
  • 1/2 -  1 cup julienne carrots 
In a medium sauce pan, heat the remaining orange mixture plus:
  • 3 tablespoons cornstarch
  • 2 tablespoons water
When thickened, add:
  • one small can of mandarin oranges (with the juice)
Pour over the chicken and carrots just prior to serving. Serve over rice.

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