Sensational Sweet Orange Chicken |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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When I moved to a small town in Missouri 2 1/2 years ago, one of the things I missed most was Chinese food. Hard times forced the only Chinese Restaurant in town to close. Yearning Orange Chicken, I stumbled on the following recipe. Read more . It's a healthier version than the traditional. There are a couple of suggested additions to the original recipe I've included that made the dish superb. I like to consider myself a lady, but I practically inhaled my meal tonight it was so good. Ingredients:
5 pounds bone-in chicken parts (i used skinless, boneless chicken) |
1/2 cup orange marmalade (with orange zest) |
2 cups orange juice |
butter, about 1 tbs. |
1 clove garlic, crushed |
2 green onions, sliced thin |
cornstarch, for thickness |
red pepper flakes, about 1/2 tsp. |
Directions:
1. Brown Chicken on both sides in crushed garlic and butter a few minutes.
2. Prepare sauce in a Dutch oven by stirring together the orange marmalade and orange juice. Bring to a boil.
3. Add about a teaspoon of cornstarch (dilute in a little bit of water before adding).
4. Add green onions, red pepper flakes. Stir.
5. Place browned chicken in with the sauce and cook on low for 30 to 40 minutes, or until chicken is no longer pink and juices run clear. Check occasionally, adding more orange juice if necessary.
6. Slice breasts and serve on a bed of white rice. Top with extra sauce.
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