If you like Orange Chicken at your local Chinese restaurant, chances are you’ll really like this too. This recipe is so adaptable and flexible that most changes will work perfectly.
INGREDIENTS:
Sauce
- 1 1/2 cups water
- 2 tablespoons orange juice
- 1/4 cup lemon juice
- 1/3 cup rice vinegar (I used white wine vinegar)
- 2 1/2 tablespoons soy sauce
- 1 tablespoon grated orange zest
- 1/2 teaspoon minced fresh ginger root (I used powdered ginger)
- 1/2 teaspoon minced garlic
- 2 tablespoons chopped green onion
- 1/4 teaspoon red pepper flakes
- 3 tablespoons cornstarch
- 2 tablespoons water
Vegetables, if desired such as pepper, onions, broccoli, baby corn
Chicken
- 2 boneless, skinless chicken breasts, , cut into bite-sized pieces
- 1 cup all-purpose flour (I used cornstarch)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil