Asian Orange Chicken
Portion Size: 4 ounces chicken with sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| Sauce: | |
| 1/4 cup reduced sodium soy sauce | |
| ¼ teaspoon chili flake | |
| ¼ cup honey | |
| 1 teaspoon sesame oil | |
| ¼ cup sugar | |
| ¼ cup brown sugar | |
| ¼ cup rice vinegar | |
| 2 tablespoons water | |
| 2 tablespoons cornstarch | |
| 1/2 teaspoon garlic powder or 1 teaspoon fresh minced garlic | Washed, peeled and minced |
| ¼ cup orange juice concentrate, undiluted | |
| Chicken : | |
| ½ cup all-purpose flour | |
| 2 tablespoons oil | |
| 8 (3 oz.) boneless skinless chicken breasts | |
| 4 green onions (optional) | Wash, trim and cut into thin strips including tops. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a small bowl; combine, sauce ingredients; set aside. | |
| 2 | Cut the chicken breasts into bite size pieces. Dredge chicken pieces through flour. Shake off excess flour. Heat the oil in a large skillet. Add chicken and sauté for 8 to 10 minutes or until juices run clear. | Cook until internal temperature reaches 165 degrees F. |
| 3 | Pour sauce over chicken. Turn to coat chicken Heat until sauce is thick and bubble. Garnish with onions. |
Posted in Chicken Dinner Recipes
