Orange Chicken

We like Orange Chicken.  I have tried a few sauces but none of them had enough zing.  This one is worked over to please us and it is quick and easy.  And it has a lot of sauce to cover your rice.

ORANGE  CHICKEN 

Stir fry until Brown

1 T. sesame oil

2 cloves grated garlic

Zest one orange until you have 1 packed T.

Squeeze the orange and add water to make 1 ½ C

Add:

⅓ C Rice Vinegar

3 T. Soy Sauce

1 C. Brown Sugar

½ tsp. Ginger Root, grated –

(Bottled fresh ginger is OK but add 1 tsp.)

¼ tsp. Crushed Red Pepper  (optional)

2 T. Green Onions, Chopped (optional)

3 T. Corn Starch

Mix everything (except onions)  together in a saucepan and bring to a boil.  Simmer for 1-2 minutes.

Put ½ C. cornstarch in a plastic bag with ½ tsp. salt and ½ tsp. pepper.  Cut 1 ½ lbs. chicken breast into bite sized pieces.  (about 3 large breasts)  Pat dry before cutting if you rinsed the breasts in water.  Put the pieces in the cornstarch and shake until they are evenly coated. 

Put ¼ C. oil in a large non-stick fry pan.  Add the chicken pieces and let brown on one side on a medium heat.  After the chicken is nice and brown on one side you can begin to stir fry until cooked through.  Put the chicken in a serving dish and stir the sauce into the fry pan if you have some nice brown pieces there.   Pour the sauce over the chicken and sprinkle with the green onions if desired. Serve with rice.