Wednesday, July 7, 2010

Orange Chicken, Rice, Broccoli, Cauliflower

This orange chicken recipe is adapted from AllRecipes.

Asian Orange Chicken
1 1/2 c water
1/4 c lemon juice
1/3 c rice vinegar
2 1/2 T soy sauce
2 T orange juice
1 T orange zest
1/4 c brown sugar
1/2 t minced ginger
1/2 t minced garlic
2 T chopped green onion
1/4 t red pepper flakes
2-3 chicken breasts, cut into chunks
1 T oil
3 T cornstarch

In a saucepan over medium heat, bring to boil the first 11 ingredients (water through red pepper flakes). Remove from heat and cool. In a resealable plastic bag, add 1 cup sauce and the chicken. Seal bag and refrigerate 2 hours to overnight. Reserve the rest of the sauce in a container and refrigerate until ready to use. When ready to cook, heat the oil in a large skillet. Cook the chicken, discarding marinade from the plastic bag. Once the chicken is cooked, add the reserved sauce. Cook over medium heat for a few minutes. Mix together cornstarch with 2 T water; stir into sauce. Simmer about 5 minutes, or until thickened. Serve chicken and sauce over cooked rice.

Rice and Veggies
1 c rice
broccoli florets
cauliflower florets

Cook rice according to package directions.

Steam broccoli and cauliflower until tender. Season with salt and pepper.

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