I’ve tried a couple versions of orange chicken now: fried, unfried, and baked. Baked is easy and by far the best tasting, so that’s what I’m sticking to from now on.
Orange Marinade and Sauce
In a small saucepan, heat all together until dissolved:
1 1/2 c. water
2 T. orange juice concentrate
1/4 c. lemon juice
1/3 c. rice vinegar
3 T. soy sauce
1/4 t. red pepper flakes
1 c. brown sugar
1/4 t. ground ginger
1/2 t. (1 clove) minced garlic
Chop into 1 inch pieces:
1 lb. boneless, skinless chicken breast
Marinate the chicken in the sauce for at least an hour.
Breading the Chicken
Heat the oven to 350. Generously grease a cookie sheet with 2 T. oil or melted butter.
Remove the chicken pieces from the marinade and set the marinade aside for now.
Dip the chicken pieces into the following flour mixture, coating well:
1/2 c. flour
1 t. garlic powder
1/4 t. salt
1/2 t. pepper
Spread the chicken pieces evenly on the pan and bake for 20 minutes. Meanwhile, heat the sauce/marinade to boiling and thicken with the following:
3 T. cornstarch, thoroughly mixed with 3 T. cold water
Remove the chicken from the oven, flip the pieces over, cover with the sauce, and return to the oven for another 10-15 minutes.
Serve the orange chicken with rice and steamed veggies. We especially like broccoli.
I like to cook my rice in the Instant Pot: 3 c. rice, 4 1/2 c. water, high pressure for 5 minutes, and quick release. A serving includes 1 c. of cooked rice.