Orange & Ginger Chicken
Orange & Ginger Chicken takes approximately 3 hours from beginning to end. One serving contains 519 calories, 17g of protein, and 12g of fat. For $1.4 per serving, you get a main course that serves 4. It is a good option if you're following a dairy free diet. This recipe from Foodista requires orange, chicken breasts, ginger root, and garlic. 2 people have tried and liked this recipe. With a spoonacular score of 21%, this dish is rather bad. Similar recipes are Orange & Ginger Chicken, Orange Ginger Chicken, and Orange-Ginger Chicken.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 cup packed brown sugar
1 cup all-purpose flour
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 cup lemon juice
3 tablespoons olive oil
1 orange
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
cup rice vinegar
1/2 teaspoon salt
2 boneless, skinless chicken breasts, cut into ½ pieces
2 1/2 tablespoons soy sauce
2 tablespoons water
Equipment:
sauce pan
ziploc bags
frying pan
aluminum foil
paper towels
Cooking instruction summary:
- Pour 1 1/2 cups water, orange juice (about 1/4 cup from the fresh orange), lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.
- Stir in the tablespoon 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 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 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Step by step:
1. Pour 1 1/2 cups water, orange juice (about 1/4 cup from the fresh orange), lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.Stir in the tablespoon orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil.
2. Remove from heat, and cool 10 to 15 minutes.
3. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 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.
4. Add the marinated chicken pieces, seal the bag, and shake to coat.
5. Heat the olive oil in a large skillet over medium heat.
6. Place chicken into the skillet, and brown on both sides.
7. 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.
8. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Nutrition Information:
covered percent of daily need
