Asian Orange Chicken recipe is brightly flavored on the palate and delicious.
Pour 3 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 1/2 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 1/4 cup of water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
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Serving Size: 1 Serving (421g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 775 | ||
Calories from Fat: 77 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 11 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 2644.6mg | 91 % | |
Potassium 641.5mg | 17 % | |
Total Carbohydrate 141.4g | 42 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 139.7g | ||
Protein 34.8g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 775
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