The key to making this scrumptious Asian-inspired dish is the marinade featuring fresh citrus juices mixed with zesty herbs & spices. Bread the orange-infused chicken and stir- fry to a golden crisp. Serve it over a bed of stir-fried veggies & rice. Smart Recipes, Asian Recipes, Chicken Recipes, Recipes Chicken Asian Orange Chicken Orange Chicken Recipe | PT1H Serves 4 Ingredients: 2 Large Oranges 2 Cups Cooked Rice 1 Large Lemon 2 Tablespoons Soy Sauce 4 Tablespoons White Balsamic Vinegar 1 Cup Packed Brown Sugar 1 Piece Lemon zest 2 Cloves Garlic 0.5 Teaspoon Fresh Ginger Root 0.25 Teaspoon Chilli Flakes 0.75 Cup Water 2 Boneless, Skinless, Chicken Breasts 0.25 Cup All-Purpose Flour 0.25 Cup Panko Crumbs 0.25 Teaspoon Salt & Freshly Ground Black Pepper 3 Tablespoons Vegetable Oil 1 Small Bunch Fresh Broccoli 2 Large Onions 3 Medium Carrots 0.5 Cup Sweet Peas 3 Tablespoons Cornstarch In a medium saucepan over medium-high heat, add orange juice, lemon juice, soy sauce, vinegar, brown sugar, zest, garlic, ginger, red pepper flakes, and 3/4 cup water. Stir continuously until mixture comes to a boil. Remove from heat and set aside to cool, about 15 minutes. In a large resealable plastic bag, add chicken and 1 cup of cooled sauce. Seal and shake until meat is coated well. Refrigerate chicken and covered remaining sauce for at least 2 hours. In a large bowl, mix flour, Panko crumbs, salt and black pepper. Remove chicken from bag and discard sauce. Coat chicken pieces with flour mixture evenly. Line a plate with paper towels and set aside. In a large wok over medium-high heat, heat oil and stir-fry chicken in batches until browned evenly on both sides, about 5-7 minutes. Transfer chicken to the prepared plate and cover with foil to keep warm while stir-frying remaining chicken. In a wok over medium-high heat, add vegetables and stir-fry until tender-crisp, about 5-8 minutes. Stir in reserved sauce and bring to a boil. Add cornstarch mixture and stir until thickened & smooth. Add chicken and stir well to combine. Serve over a bed of cooked rice.

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