Orange Chicken

Do you love Chinese food? My family does but between the expense and the MSG it is not something we indulge in very often. So I was super excited to make this Orange Chicken this week. It hit the spot and I was in heaven while eating this! If you like oriental food this is definitely for you. I must say this rivaled any Oriental restaurant food I have ever had! My one Best part was everyone LOVED it :)

Sorry I do not have a Picture to share. It was a super busy night and I just needed to get everyone fed.

Here is the Printable: Asian Orange Chicken

Ingredients:
1 1/2 cups water
2 tablespoons orange juice (I had Cuties on hand. I zested 1 used 3 for the juice)
1/4 cup lemon or lime juice (I used lime)
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes (optional) I left it out
3 tablespoons cornstarch
2 tablespoons water


Chicken:

2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
3 tablespoons olive oil
   If you want to bread the chicken you will also need
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

  This is how I made it...
If you do not want to bread the chicken do it this way:

1. 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, chopped onion, and red pepper flakes. Bring to a boil until thickened, about 10 minutes. 
2. While the sauce boils dice your chicken and heat oil in a pan, add chicken to the pan and cook until chicken is browned on all sides. 
3. Add sauce to chicken
4. Add corn starch to water to make a slurry, add cornstarch slurry to chicken and sauce. Cook until sauce thickens about, about 10 minutes
5. Serve over fried or white rice.

If you want the chicken breaded do it this way...

1. 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, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4. 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.
5. Wipe out the skillet, and add the sauce. 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, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. 

Fried Rice printable

This recipe is very adaptable to your personal preferences.
For the rice you can use any combination of whatever rice you like. Cooked cooled rice works best for fried rice. I either cook mine the night before or in the morning and let it cool in the fridge.  Our favorite is a blend of basmati and brown rice. You can add cooked diced chicken or beef as well as any other vegetables you like.

 Ingredients:
3 cups of cooked rice
3 slices of bacon (diced)
1 medium onion diced
1 Tablespoon sesame oil
2-3 Tablespoons soy sauce
1 Tbsp oyster sauce
1 carrot, finely diced or Julienned
1/2 cup peas
1 egg (optional)

Directions:
Cook Bacon in pan you will cook rice in.
When the bacon is just about done add diced onion and cook until it is translucent.
Add sesame oil, push onion and bacon to the side. Add egg and scramble.
When egg is cooked mix together with bacon and onion,
Add rice, oyster and soy sauce. Stir rice continually until all ingredients are mixed well.
Add Peas, stir to mix well. Add carrots, continue to stir/toss rice.


Helpful equipment: Wok, Stir Fry pan or Large Skillet