Thursday, January 13, 2011

Orange Chicken

2 Tbsp oil
1 1/2 lb boneless skinless chicken breast, cubed

2/3 cup warm water
1/2 cup brown sugar
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup ketchup
2 Tbsp white vinegar
5 to 8 cloves garlic, minced
1/2 tsp crushed red pepper flakes, or to taste
1/8 tsp cinnamon, or to taste
1/8 tsp cloves, or to taste
1/8 tsp black pepper, or to taste
2 tsp grated orange peel

4 tsp cornstarch
1/4 cup cold water

chopped green onions for garnish, if desired

3 cups cooked white rice

Cook chicken in oil until outside is brown and inside is no longer pink, about 10-12 minutes.
Meanwhile, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, red pepper flakes, cinnamon, cloves, pepper, and orange peel until sugar is dissolved.
Add sauce to chicken and bring to a boil. Reduce heat. Cover and simmer 30 minutes stirring occasionally.
Mix the cornstarch and cold water, then slowly add to boiling chicken. Boil and stir 1 minute, or until thickened.
Serve over warm rice and garnish with green onions.

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