Orange Chicken and Rice

 

This Orange Chicken dish has been on repeat in our house the last few weeks (ever since I found the recipe.) I have modified a few things from this Asian Orange Chicken Recipe. 

Sauce 

- 1.5 cups of water

- 1/3 cup of rice vinegar 

- 1/4 cup of orange juice 

- Zest of one orange

- 2.5 tablespoons of soy sauce

- 1 cup of light brown sugar 

- 1 teaspoon of minced garlic

- 1 teaspoon of fresh ginger

- 1/4 teaspoon of red pepper flakes

*Combine all of the ingredients in a saucepan and cook on medium low stirring occasionally 

When you finish your chicken, thicken the sauce for serving by combining 3 tablespoons of water and 2 tablespoons of cornstarch in a separate bowl. Slowly pour the mixture into the sauce and turn up the heat and begin stirring frequently. Once it thickens, you'll turn the burner back down to a simmer.

(Make sure to start your rice before jumping over to your chicken)

Chicken

- 2 large boneless chicken breasts

- 1 cup of flour

- 1 egg

- Salt and pepper  to preference 

*I cut up the chicken into smaller bites, dip it into the egg mixture and then roll it around in the flour that includes the salt and pepper. I then pour olive oil into a large saucepan and let it warm up. Once it's warmed, I drop the chicken in and let it brown and cook evenly on both sides. You'll flip after a few minutes. You may need to occasionally add olive oil as you cook - you want to make sure the bottom of the pan continuously has olive oil so you don't burn the pan/ start smoking. Once it's cooked then transfer the pieces onto a baking sheet and pop them in the oven on 250 until you finish all of the chicken.

This recipe serves four