• Prep Time: 15 min
  • Cooking Time: 30 min
  • Serves: 4

Orange Chicken r22

  • Recipe Submitted by on

 Ingredients List

  • 1 1⁄2 cup water
  • 2 tbsp orange juice
  • 1⁄4 cup lemon juice
  • 1⁄3 cup rice vinegar
  • 2 1⁄2 tbsp soy sauce
  • 1 tbsp orange zest, grated
  • 1 cup brown sugar, packed
  • 1⁄2 tsp fresh ginger root, minced
  • 1⁄2 tsp garlic, minced
  • 2 tbsp green onion, chopped
  • 1⁄4 tsp red pepper flakes
  • 2 boneless, skinless chicken breast, cut into 1/2 inch pieces
  • 1 cup all-purpose flour
  • 1⁄4 tsp salt
  • 1⁄4 tsp black pepper
  • 3 tbsp olive oil
  • 3 tbsp corn starch
  • 2 tbsp water


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, ginger, garlic, green onion, and red pepper flakes and bring to a boil. Remove from heat, then cool for 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag. When the sauce has cooled, pour 1 cup into the bag. Reserve the remaining sauce. Seal the bag and refrigerate for at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and black pepper. Add the marinated chicken pieces, seal the bag, and shake to coat. Heat the olive 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 reserved sauce. Bring to a boil over medium-high heat. Mix together the corn starch and 2 tablespoons water, then stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer for about 5 minutes, stirring occasionally, or until the sauce thickens.

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