Orange Chicken
1-2 chicken breasts, cut into bite-sized pieces
2/3 C flour
1/2 tsp salt
1/4 tsp pepper
2 TBS vegetable oil
Sauce:
Store-style Enough to eat over rice
1/2 C brown sugar (1 C)
1/4 C soy sauce (1/2 C)
1/2 C orange juice (1 C)
1/4 C vinegar (1/2 C)
1 TBS cornstarch (2 TBS)
2 TBS cold water (4 TBS)
Mix flour, salt, and pepper in small bowl. Dip chicken in mixture until covered. Put chicken in medium heat frying pan in oil. Cook until golden on all sides. Preheat oven to 350 degrees fahrenheit. Sauce: I like alot of sauce to eat with the rice. Store-style would be just enough to cover the chicken. You can tell which recipe I use. Mix all sauce ingredients except cornstarch. Heat to boiling. Mix cornstarch with cold water. Stir cornstarch mixture into sauce. It will be globby if you don't stir the whole time you are pouring it in, maybe a few extra stirs. When it's boiling again, add chicken. Grease pan (I use 8x8). Pour chicken and sauce in. Cover with foil and cook 20 minutes. Remove foil and cook 15 more minutes. Serve over rice and broccoli.
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3 comments:
this is very similar to my recipe. i kind of forgot about orange chicken. it's marcus's favorite. we were eating so often i kind of burned out. but it sounds good now. i'll have to plan it sometime soon. thanks for the idea.
Where do you get your recipes? They are all really good and use easy to find ingredients. I have some similar recipes to some of these, but I am getting lots of good ideas from you?
This recipe is from BYU's cooking class cookbook...no wonder you guys recognize it! Most of my recipes are from allrecipes (with my adaptations), or ones I grew up with. Most of what I look for in a new recipe is that it uses the ingredients I have on hand, just cooking them in new ways.
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