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|
|Calories from Fat: 77 (10%)|
|Amt Per Serving||% DV|
|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 %|
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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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