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Sunday, February 27, 2011

Taste Buds: Honey-Orange Chicken

022711_orangeChicken
ORANGE CHICKEN

My mom mentioned this recipe for Orange Chicken and I was all over it like white on rice... HAHAHA! The orange sauce is thick and sticky and beautifully coats the chicken and veggies. Make sure to serve this with rice so you can soak up the rest of the leftover sauces goodness. When my mom cooked it I flipped out over it and I knew this recipe had to be added to the cookbook.

Hope you enjoy.

    RECIPE: HONEY ORANGE CHICKEN
INGREDIENTS
2 large boneless chicken breasts, chopped
1/2 cup water
1/3 cup orange juice
1/4 cup flour
4 tablespoons brown sugar
3 tablespoons honey
1 large egg
1/2 red bell pepper, diced
1/2 green pepper, diced
5 medium carrots, peeled and sliced
1 small white or yellow onion
2 cloves garlic
1 ½ tablespoons fresh ginger, peeled and grated
2 teaspoon orange zest
3 tablespoons rice vinegar
3 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons cornstarch
salt and pepper to taste

DIRECTIONS
Note: Make sure to cut all veggies, chicken and have out all ingredients before starting. You will be cooking three pans at once and this recipe moves quickly.

1. In a medium saucepan combine water, orange juice, sugar, honey, vinegar, soy sauce and lemon juice. Cook over low-medium heat and bring to a slow simmer.
2. While the sauce is slowly heating roll chicken pieces in egg and toss with flour. Cook the chicken in two batches and brown in a large skillet until done. Set aside first batch on a large plate and cover with foil while the cooking the second batch of chicken.
3. While the chicken is cooking start the veggies. Cook carrots, onions, ginger and garlic for ten minutes. Add in red and green bell pepper and cook for an additional five minutes.
4. Once chicken and veggies are done finish the sauce. In a small bowl whisk together 2 tablespoons of water with the cornstarch. Turn up the sauce temperature and bring to a boiling. Slowly add the cornstarch mixture to the sauce while constantly stirring the sauce with a whisk. Sauce should thickens within one minute.
5. Combine chicken, veggies and sauce in pan and serve immediately.


    RECIPE: HONEY ORANGE CHICKEN - OPTION 2
INGREDIENTS
2 large boneless chicken breasts, chopped
1/2 cup water
1/3 cup orange juice
5 tablespoons corn starch
1 tablespoon soy sauce
4 tablespoons brown sugar
3 tablespoons honey
1/2 red bell pepper, diced
1/2 green pepper, diced
2 medium carrots, peeled and sliced
1/2 small white or yellow onion
2 teaspoon orange zest
3 tablespoons rice vinegar
3 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons cornstarch
salt and pepper to taste

DIRECTIONS
Note: Make sure to cut all veggies, chicken and have out all ingredients before starting. You will be cooking three pans at once and this recipe moves quickly.

1. In a medium saucepan combine water, orange juice, sugar, honey, vinegar, soy sauce and lemon juice. Cook over low-medium heat and bring to a slow simmer.
2. While the sauce is slowly heating toss chicken with cornstarch and soy sauce. Heat 3 tablespoons of oil until HOT, brown the chicken in a large skillet. Once browned add 1/4 cup water, cover and simmer for 15 minutes.
3. While the chicken is cooking cut the vegetables. After the chicken has been simmering add in carrots. After five minutes add in onions, red and green bell pepper and cook for an additional five minutes.
4. Once all the veggies are added and cooking for five minutes finish the sauce. In a small bowl whisk together 2 tablespoons of water with the cornstarch. Turn up the sauce temperature and bring to a boiling. Slowly add the cornstarch mixture to the sauce while constantly stirring the sauce with a whisk. Sauce should thickens within one minute.
5. Pour the sauce over the chicken & veggies and cook for an additional five minutes.

2 comments:

lilmansworld said...

gotta love fresh recipes covered in sauce with rice. trader joes has brown rice down already! score!

paul peggy zeus said...

I loved this recipe for it's delicious sauce, it's simplicity and the low calories when made with Splenda. I would spice up the flour with salt, pepper and garlic powder before coating the chicken, however to give that some extra flavor.

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