How To Make Asian Orange Chicken


A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.



1 ½ cups water

2 tablespoons orange juice

¼ cup lemon juice

cup rice vinegar

2 ½ tablespoons soy sauce

1 tablespoon grated orange zest

1 cup packed brown sugar

½ teaspoon minced fresh ginger root

½ teaspoon minced garlic

2 tablespoons chopped green onion

¼ teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water


2 boneless, skinless chicken breasts, cut into 1/2 inch pieces

1 cup all-purpose flour

¼ teaspoon salt

¼ teaspoon pepper

3 tablespoons olive oil


Step 1

Pour 1 1/2 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.

Step 2

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.

Step 3

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

Step 4

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.

Step 5

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.

Nutrition Facts

Per Serving: 445 calories; protein 17.8g; carbohydrates 68.7g; fat 11.2g; cholesterol 34.2mg; sodium 762.8mg.

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