Orange Chicken

This recipe is also from My Kitchen Cafe, but the awesome plating picture is from Jay.   

I would say this is my most favorite dinner I have cooked....EVER!  It was so yummy!  It took about 30-40 minutes to fix, but most of that was making the sauce while the chicken was in the oven.  All of the kids loved it and Jay thought it was also one of the best things I had ever cooked. 

If you like Panda Express's Orange Chicken, then you have to give this one a try.

I have also be insturcted by Bridger and Jay that next time I make this I need to make more...they didn't get seconds, and the 5-6 peices of chicken they got weren't quite enough.  So next time I think I will make 1 1/2 times as much chicken...but I think I could still get away with the same amount of sauce...we will see.

 

Orange Chicken

2 pounds boneless, skinless chicken breasts, cut into 2" cubes

1/2 cup flour

1 teaspoon garlic powder

1/2 teaspoon pepper

2 tablespoons oil or butter

1 1/2 cups water

1/4 cup plus 2 tablespoons fresh orange juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1/2 tablespoon orange zest

1 cup brown sugar

1/2 teaspoon finely minced ginger

1 teaspoon minced garlic

2 tablespoons green onion

3 tablespoons cornstarch

1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.

Serve chicken over rice with extra sauce on the side.