Tender chicken breasts cubes marinated in orange juice, garlic and ginger. A simple saute makes for the best orange chicken ever! Choose your sides – steamed broccoli, jasmine rice and dinner is served. Fresh ingredients always replace take out!
For the sauce:
1-1/2 cups water
1/4 cup orange juice
1/3 cup rice wine or red wine vinegar
2-1/2 Tbsp. soy sauce
1 Tbsp. orange zest
1 cup brown sugar
1/2 tsp. freshly grated ginger
2 Tbsp. grated onion
1 clove garlic minced
1/4 tsp. red pepper flakes (or to taste)
3 Tbsp. cornstarch
2 Tbsp. water
3 Tbsp. olive oil
2 large chicken breasts, cut into 1″ cubes
For the coating:
1 cup flour
1 tsp. salt
1/2 tsp. freshly ground pepper
Mix all marinade ingredients except for the cornstarch and water. Bring to a boil and let cool until room temperature, about 15 minutes. Cube chicken breasts and place in a ziploc bag with 1 cup of the cooled marinade. Reserve remainder. Place chicken in refrigerator for 2 hours.
Mix 1 cup of flour with salt and pepper. Add chicken cubes and shake em up until coated with flour. In a large saute pan, heat 3 Tbsp olive oil. (You may need additional oil as I had to fry these in three batches – don’t overcrowd the pan! Shake off excess flour and saute chicken in batches until golden brown – about 2-3 minutes per side. Transfer cooked chicken to a plate to keep warm. Wipe out pan. Add reserved marinade and bring to a boil. Add cornstarch slurry and cook until thickened, about 1 minutes. Add chicken and simmer on low, covered for 5 minutes.
