Orange & Ginger Chicken

Orange & Ginger Chicken

Orange & Ginger Chicken

3 hours

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Details
  • Serving Size:   4
  • Dairy-Free:   True
  • Weight Watchers:   20 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
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
Instructions

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.

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