Description
A great orange chicken dish!
Ingredients
- ⅓ cup warm water
- ¼ cup packed brown sugar
- 2 tablespoons orange juice
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon white vinegar
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon Chinese five-spice powder
- 1 teaspoon grated orange peel
- 2 tablespoons olive oil
- 1 ½ pounds skinless, boneless chicken breast halves, cubed
- 2 cups water
- 1 cup uncooked white rice
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- chopped green onions for garnish
Instructions
- In a bowl
- stir together warm water
- brown sugar
- orange juice
- soy sauce
- ketchup
- white vinegar
- garlic
- red pepper flakes
- five-spice powder
- and orange peel until the sugar has dissolved and the mixture is well combined.
- Heat the olive oil in a large skillet or wok over medium heat
- and cook and stir the chicken until the outside is golden brown and the inside is no longer pink
- 10 to 12 minutes. Pour the sauce mixture over the chicken
- bring to a boil
- reduce heat to medium-low
- and cover the skillet. Simmer for 30 minutes
- stirring occasionally.
- While the chicken and sauce are simmering
- bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low
- cover
- and simmer until the rice is tender
- and the liquid has been absorbed
- 20 to 25 minutes. Set the rice aside and keep warm.
- Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth
- and stir into the chicken and sauce
- a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken
- then serve over hot cooked rice
- sprinkled with green onion.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6