Orange Chicken

Ingredients

Instructions

1. 1

   Sauce: 1� cups water cup rice vinegar � cup lemon juice 2� tablespoons soy sauce 2 tablespoons orange juice 1 cup packed brown sugar 2 tablespoons chopped green onion 1 tablespoon grated orange zest � teaspoon minced fresh ginger root � teaspoon minced garlic � teaspoon red pepper akes 3 tablespoons cornstarch 2 tablespoons water Chicken: 2 large bonesless, skinless, chicken breast cut into bite size pieces 1 cup Tempura � cup water � teaspoon salt � teaspoon pepper 3 tablespoons olive oil Rice for ser ving.

2. 2

   Combine water, rice vinegar, lemon juice, soy sauce, and orange juice for sauce into a saucepan over medium-high heat.

3. 3

   Stir in brown sugar, green onion, orange zest, ginger, garlic, and pepper akes; bring to a boil.

4. 4

   Remove from heat, and cool for 10 to 15 minutes.

5. 5

   Place chicken in a resealable plastic bag.

6. 6

   Pour in 1 cup cooled sauce.

7. 7

   Seal the bag, and refrigerate for at least 2 hours.

8. 8

   Reser ve the remaining sauce.

9. 9

   Mix tempura, water, salt, and pepper in a bowl.

10. 10

    Remove chicken from the marinade and place into the bowel of tempura batter.

11. 11

    Heat the olive oil in a large skillet over medium heat.

12. 12

    Cook chicken in the hot skillet until browned on both sides.

13. 13

    Remove to a paper towel-lined plate and cover with aluminum foil.

14. 14

    Wipe out the skillet.

15. 15

    Pour reser ved sauce into the skillet and bring to a boil over medium-high heat.

16. 16

    Mix together cornstarch and water until completely smooth.

17. 17

    Stir into the boiling sauce.

18. 18

    Reduce heat to medium-low, add the chicken, and simmer, stirring occasionally, until cooked through, about 5 minutes.

19. 19

    Ser ve over rice and enjoy!