Friday, January 14, 2011

Orange Chicken

1 1/2 cups water
2 T Orange Juice Concentrate
2 T Lemon Juice
1/3 cup Rice Vinegar
2 1/2 T Soy Sauce
1 Cup Brown Sugar
3 T Cornstarch
2 T water
2 lbs boneless, skinless chicken breast, thighs or mixed.
1/2 - 1 cup Cornstarch
3 cups oil for frying

Broccoli or any type of vegetable that you like, (steamed)

Mix above items in small pot and set aside.

Coat chicken in Cornstarch and place on wax paper.

Place oil in pan and heat.

Place chicken in oil and cook until crispy, set aside.

Heat sauce, stirring often until thick. You may need to add a little more Cornstarch.

Plate chicken and steamed vegetables, pour sauce over.

Serve with rice.


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