Calories
519kcal
Sugar
57g
Fat
12g
Carbs
84g
Protein
17g
Ingredients
- 1 cup packed brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon minced fresh ginger root
- 1/2 teaspoon minced garlic
- 2 tablespoons chopped green onion
- 1/4 cup lemon juice
- 3 tablespoons olive oil
- 1 orange
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- cup rice vinegar
- 1/2 teaspoon salt
- 2 boneless, skinless chicken breasts, cut into ½ pieces
- 2 1/2 tablespoons soy sauce
- 2 tablespoons water
Preparation
- Pour 1 1/2 cups water, orange juice (about 1/4 cup from the fresh orange), lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.Stir in the tablespoon 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.
- 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.In another resealable plastic bag, mix the flour, salt, and pepper.
- Add the marinated chicken pieces, seal the bag, and shake to coat.
- 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.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.
