Asian Orange Chicken

Sauce:
1 1/2 C. water
2 Tbs. orange juice
1/4 C. lemon juice
1/3 C. rice vinegar
2 1/2 Tbs. light soy sauce
1 Tbs. grated orange zest
1 C. packed Splenda Brown Sugar Blend
1/2 tsp. minced fresh ginger root
1/2 tsp. crushed garlic
2 Tbs. chopped green onion
1/4 tsp. red pepper flakes

1 Tbs. cornstarch
2 Tbs. water

Chicken:
2 boneless, skinless chicken breasts cut into 1/2 inch pieces
1 C. whole wheat flour
1/4 tsp. salt
1/4 tsp. pepper
3 Tbs. olive oil

Directions:
1. Combine in saucepan:
1 1/2 C. water, orange juice, lemon juice, rice, vinegar and soy sauce and set over medium heat. stir in orange zest, brown sugar, ginger, garlic and chopped onion. Bring to a boil. remove from heat and let cool.

2. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag with chicken. Reserve remaining sauce. Seal bag and refrigerate at least 2 hours.

3. In another resealable plastic bag, mix flour, salt and pepper. Add marinated meat pieces and shake to coat.

4. Heat oil in large skillet over medium heat. Place chicken in skillet and brown on both sides. Remove to paper towels and cover with aluminum foil.

5. Wipe out skillet and add sauce and red pepper flakes. Bring to a boil over medium heat. Mix cornstarch with 2 Tbs. water and stir into sauce. Reduce heat to medium low; stir in chicken pieces and simmer 5 minutes, stirring occasionally.

Serve with rice and steamed vegatable.

Serves 4
Hands-on time: 40 minutes
Cooking time: 40 minutes
Total time 3 hours 20 minutes


Number of Servings: 4

Recipe submitted by SparkPeople user KISSIETAZ2.