>> Friday, April 2, 2010
Here's a pic of Nerrt's Asian Orange Chicken below
I found this recipe a few weeks ago and made it for my friend and I, and I wanted to make it as healthy as I could, so i substituted as many things as I could to make it guilt free!! I must say this recipe was just amazing!! I ate it with a side of bulgur!! This is a must try!!!
JUJEY'S ASIAN ORANGE CHICKEN
1 1/2 cups water2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar (I used apple cider vinegar)
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar (I used 1/2 cup of honey)
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour (I used whole wheat)
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
(I also added carrots, onions and green peppers, sauteed them first with the chicken)
- Pour 1 1/2 cups water, orange juice, lemon juice, rice (or apple)vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar (or honey), ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
- In a plastic bag, mix the flour, salt, and 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. (I also sauteed the carrots, onions and green pepper at this stage.
- Add the sauce to the chicken. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, and simmer for 5 minutes