The Pioneer Woman Tasty Kitchen
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Orange Chicken

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Level: Easy

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Description

Fake-out-take-out!

Ingredients

  • FOR THE SAUCE:
  • 1-½ cup Water
  • 4 Tablespoons Orange Juice
  • ¼ cups Lemon Juice
  • ⅓ cups Rice Vinegar
  • 2-½ Tablespoons Soy Sauce
  • 1 Tablespoon Grated Orange Zest
  • ½ cups Packed Brown Sugar
  • ½ cups Orange Marmalade (This Is The Secret Ingredient)
  • ½ teaspoons Minced Ginger Root
  • ½ teaspoons Minced Garlic
  • 2 Tablespoons Chopped Green Onion
  • ¼ teaspoons Red Pepper Flakes
  • FOR THE SLURRY:
  • 3 Tablespoons Cornstarch
  • 2 Tablespoons Water
  • FOR THE CHICKEN:
  • ½ cups All-purpose Flour
  • ½ cups Cornstarch
  • ¼ teaspoons Salt
  • ¼ teaspoons Pepper
  • 2 whole Boneless Skinless Chicken Breasts, Cut Into 1/2 Inch Pieces
  • 3 Tablespoons Canola Oil, For Frying
  • Optional Garnish: Chopped Green Onion

Preparation

For the sauce: 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, orange marmalade, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Then turn heat to low and let simmer.

For the chicken: In a resealable plastic bag, mix the flour, cornstarch, salt, and pepper. Add the chicken pieces, seal the bag, and shake to coat.

Heat the canola oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Don’t crowd the pan—do this in batches if need be. Drain cooked chicken on a plate lined with paper towels, and cover with aluminum foil.

Wipe out the skillet and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water (making a slurry). Stir slurry into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer for about 5-10 minutes, stirring occasionally. Garnish with chopped green onion.

Serve warm alongside pineapple fried rice.

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