A delicious, citrus chicken marinated in lemon and orange juice, with brown sugar, vinegar, soy sauce, garlic, and ginger. Terrific served with rice.
| Prep Time: | 40m |
| Cook Time: | 40m |
| Ready in: | 3h 20m |
| Yield: | 4 servings |
| Ingredients | |
| Sauce: 1 1/2 cups water 2 tablespoons orange juice 1/4 cup lemon juice 1/3 cup rice vinegar 2 1/2 tablespoons soy sauce 1 tablespoon grated orange zest 1 cup packed brown sugar 1/2 teaspoon minced fresh ginger root 1/2 teaspoon minced garlic 2 tablespoons chopped green onion 1/4 teaspoon red pepper flakes 3 tablespoons cornstarch 2 tablespoons water Chicken: 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons olive oil | |
- Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
- Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
- In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
- Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to 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 cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
| Nutrition Information Servings Per Recipe: 4 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 444 cal | Total Fat: | 11.2 g | Cholesterol: | 34 mg | |||
| Sodium: | 774 mg | Carbohydrates: | 68.5 g | Fiber: | 1.4 g | |||
| Protein: | 17.6 g | |||||||
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