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Fake-out-take-out!
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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