Orange Chicken

ORANGE CHICKEN

Chicken:

• 2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
• 1 ½ cups all purpose flour 
• 2 eggs (beaten)
• ¼ teaspoon salt
• Coconut Oil (for frying) (or any oil you prefer) About 3-4 Tablespoons for each batch you fry.

Orange Sauce:

• 1 cup water
• juice from 1 orange
• juice from 1/2 lemon
• 1/3 cup rice vinegar
• 3 Tablespoons Tamari (or you can use soy sauce)
• zest from 1/2 an orange
• 1 cup light brown sugar
• 2 garlic cloves, grated
• 3 scallions, chopped

Thickener:
3 tablespoons cornstarch
1/4 c. water

Directions

• Combine flour and salt in a ziploc bag.  Dip each piece of chicken into the egg and then place into the ziploc bag.  I did this in 2 batches.  Shake the bag to coat the chicken evenly.  Meanwhile, heat the coconut oil in a skillet.  Once hot, add the chicken and cook on both sides until browned well and cooked through entirely.  Remove to a plate lined with paper towels to remove excess oil.
• For the sauce, in a pot combine the water, orange juice, lemon juice,  rice vinegar, and Tamari.  Stir to combine on medium.  Add the zest, brown sugar,   garlic and scallions.  (reserve some of the scallions for when you plate the chicken) Bring to a boil.
• Stir the cornstarch and water until smooth.  Add this “slurry” into the boiling sauce and cook until thick which happens pretty quickly.   Place chicken on your serving platter and pour on the sauce.  Top with reserved scallions.

Submitted By: Kim Durland