Make Asian Orange Chicken at Home
Sometimes recipes sound so good but turn out so wrong. Not the case with this Asian Orange Chicken recipe. My friend Amy reports that ”it received rave reviews from the family, making it a definite ’make again recipe’.”
Add authenticity to your Asian Orange Chicken by serving it with chopsticks. Not sure how to use them? Make it a fun family project to learn how:
- 1½ cups water
- 2 tablespoons orange juice
- ¼ cup lemon juice
- ⅓ cup rice vinegar
- 2½ tablespoons soy sauce
- 1 tablespoon grated orange zest
- 1 cup packed brown sugar
- ½ teaspoon minced fresh ginger root
- ½ teaspoon minced garlic
- 2 tablespoons chopped green onion
- ¼ teaspoon red pepper flakes
- 3 tablespoons cornstarch
- 2 tablespoons water
- 2 boneless, skinless chicken breasts, cut into ½ inch pieces
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons olive oil
- Pour 1½ 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, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
- Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
- In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
- Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain 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; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
So there you have it! Just like bringing PF Chang’s home! Just serve it with either some fluffy white rice or some fried rice ripe with peas and onions and you are ready to serve.
We’d love to hear how YOUR family likes this Asian Orange Chicken! Please leave us a comment below!
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Like skiing and speaking a foreign language, chopstick use is a skill ideally acquired in childhood. But with a little perseverance, adults tired of feeling boorish in Asian restaurants can become adept.
To complete this How-To you will need:
Step 1: Position chopsticks
In your right hand, traditionally used even by the left-handed, rest the thick end of one chopstick on the webbing between your thumb and forefinger so that about an inch of it sticks out beyond your hand, and rest the other end on your ring finger. Keep your fingers loosely curled.
Tip: Successful chopstick use depends on stabilizing this bottom chopstick, which doesn’t move, to leave your thumb and forefinger free to maneuver the top chopstick, which does.
Step 2: Grip bottom stick w/ thumb
Grip this bottom chopstick with the bottom of your thumb so it is immobilized and sits firmly on your ring finger.
Tip: You can use the tip of your middle finger to stabilize the ring-finger end of the chopstick.
Step 3: Grip top stick w/ fingertips
If you’re holding the bottom chopstick correctly, your entire index finger and the top joint of your thumb are free to move around. Grip the top chopstick between the tips of these fingers so that its tip lines up with the bottom chopstick’s tip.
Step 4: Maneuver top & bottom sticks
To pick up a piece of food, maneuver the top chopstick to grasp it with the tip and brace it against the bottom one.
Tip: Etiquette requires that you use chopsticks neither to chop nor to stick. For that, use knives and forks.
Step 5: Lift food w/ chopsticks
Now, carefully lift a piece of food with your chopsticks, taking care not to let it slide out. Sweet success.
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