Orange Chicken

Have you missed me? I haven’t blogged for a while as I have been sicker than sick! SO I am back and cooking again!

Recipe

For the sauce

1 1/2 C water
2 tbsp fresh orange juice
2 1/2 tbsp low-sodium soy sauce
1/4 C fresh lemon juice
1/3 C rice vinegar
1 C packed brown sugar
2 tbsp orange zest
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1/2 tsp minced ginger
1/2 tsp minced garlic
half bunch of green onions, chopped
1 tbsp cornstarch
1-2 tbsp water
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For the chicken:
1 lb. boneless chicken tenderloins, cut into small bites
1/4-1/2 C cornstarch
2-3 tbsp cooking oil

Combine water,
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orange juice, soy sauce,
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lemon juice,
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vinegar,
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brown sugar,
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orange zest,
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ginger,
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garlic,
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and green onion in a saucepan
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over medium-high heat and bring mixture to a boil. In a separate bowl, dissolve 1 tbsp cornstarch
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in 1-2 tbsp of water, and then slowly pour into sauce.
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Reduce heat to low and stir until sauce thickens into a syrup-like consistency. Remove from heat and allow to cool a bit.

Meanwhile, prepare chicken.
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Coat chicken in cornstarch,
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adding more cornstarch as needed and then heat oil in another skillet over medium-high heat. Add chicken pieces to skillet and brown on all sides,
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letting chicken cook threw (work in batches if necessary).
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Drain any excess oil before adding sauce mixture to chicken. Try to “coat” both sides of chicken in the sauce and simmer on low for 5 minutes.
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Serve with rice or noodles if desired.
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