This my twist on the traditional lemon chicken recipe. I fused it with my take on the orange chicken I get every so often as Chinese take-out!
Sauce:
1 1/2 cups chicken broth
1/4 cup fresh squeezed orange juice
1/4 cup fresh sqeezed lemon juice
1/3 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons of grated orange zest
1 cup packed brown sugar
1 tablespoon of fresh minced ginger root
2 cloves fresh minced garlic
2 tablespoons of chopped green onion
pinch of salt
pinch of red chili flakes (I like mine spicy so I use more)
Thickener:
3 tablespoons of cornstarch
2 tablespoons water
Chicken:
2 large or 3 medium boneless skinless chicken breasts, cut into 1 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
DIRECTIONS:
1. Combine broth, vinegar, soy sauce, lemon and orange juice and zests into a saucepan and turn heat to medium high. Slowly whisk in brown sugar, garlic, onion, ginger, salt and red pepper flakes. Bring to a boil, reduce heat to low and simmer 2 minutes. Remove from heat and let cool completley. About 45 minutes.
2. Place chicken pieces into re-sealable plastic bag or container with tight fitting lid. Pour one cup of cooled sauce over chicken and marinate covered in the fridge for at LEAST 2 hours. (I did mine the night before)Reserve the remaining sauce until later.
3. In another large re-sealable plastic bag, mix the flour, salt and pepper. Remove chicken from marinade. Add the marinated chicken, seal the bag, and shake to coat. Throw away any access flour mixture when done.
4. In a skillet, heat the olive oil over medium heat. Place chicken into the pan and brown on both sides. Remove from pan, and drain on a plate lined with paper towels. Cover with aluminum foil.
5. Starting with a CLEAN skillet, add reserved sauce and bring to a boil over med-high heat. Mix together the water and cornstarch in a small bowl. Add to sauce mixture and stir. Reduce heat to medium-low and add chicken pieces back to pan. Cover and simmer about 10-15 minutes, stirring occasionally.
Sauce:
1 1/2 cups chicken broth
1/4 cup fresh squeezed orange juice
1/4 cup fresh sqeezed lemon juice
1/3 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons of grated orange zest
1 cup packed brown sugar
1 tablespoon of fresh minced ginger root
2 cloves fresh minced garlic
2 tablespoons of chopped green onion
pinch of salt
pinch of red chili flakes (I like mine spicy so I use more)
Thickener:
3 tablespoons of cornstarch
2 tablespoons water
Chicken:
2 large or 3 medium boneless skinless chicken breasts, cut into 1 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
DIRECTIONS:
1. Combine broth, vinegar, soy sauce, lemon and orange juice and zests into a saucepan and turn heat to medium high. Slowly whisk in brown sugar, garlic, onion, ginger, salt and red pepper flakes. Bring to a boil, reduce heat to low and simmer 2 minutes. Remove from heat and let cool completley. About 45 minutes.
2. Place chicken pieces into re-sealable plastic bag or container with tight fitting lid. Pour one cup of cooled sauce over chicken and marinate covered in the fridge for at LEAST 2 hours. (I did mine the night before)Reserve the remaining sauce until later.
3. In another large re-sealable plastic bag, mix the flour, salt and pepper. Remove chicken from marinade. Add the marinated chicken, seal the bag, and shake to coat. Throw away any access flour mixture when done.
4. In a skillet, heat the olive oil over medium heat. Place chicken into the pan and brown on both sides. Remove from pan, and drain on a plate lined with paper towels. Cover with aluminum foil.
5. Starting with a CLEAN skillet, add reserved sauce and bring to a boil over med-high heat. Mix together the water and cornstarch in a small bowl. Add to sauce mixture and stir. Reduce heat to medium-low and add chicken pieces back to pan. Cover and simmer about 10-15 minutes, stirring occasionally.
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