Wednesday, October 31, 2012

What's for dinner Wednesday - Week 5

"What's for dinner Wednesday"

This is the final post for this series!  I hope you have enjoyed it and been inspired with your meal planning! 
Asian Orange Chicken

This was a HUGE hit in our home!  Something definitely out of the ordinary.  I didn't read through all the instructions ahead of time and realized, a little too late, that I was suppose to marinate the chicken in the sauce for at least 2 hours...woops.  That didn't happen since there wasn't enough time...but it turned out just fine with skipping that step!  I will for sure be making this again in the future!

photo courtesy of
  • Sauce:
  • 1 1/2 cups water
  • 2 tablespoons orange juice
  • 1/4 cup lemon juice
  • 1/3 cup rice vinegar
  • 2 1/2 tablespoons soy sauce (I used gluten free soy sauce)
  • 1 tablespoon grated orange zest
  • 1 cup packed brown sugar
  • 1/2 teaspoon minced fresh ginger root
  • 1/2 teaspoon minced garlic
  • 2 tablespoons chopped green onion
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • Chicken:
  • 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
  • 1 cup all-purpose flour (I used brown rice flour)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  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.
  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.
  3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
  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.
  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. 
Happy Eating!!
In case you missed it:
"What's for dinner Wednesday" - Week 1
"What's for dinner Wednesday" - Week 2
"What's for dinner Wednesday" - Week 3
"What's for dinner Wednesday" - Week 4

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1 comment:

  1. This looks easier than my recipe, so I'm excited to give it a try!