Orange Chicken

I made this the other night when we had some friends over for dinner. It wasn't my favorite recipe that I have ever made, but it was pretty good. Maybe I just wasn't feeling the chinese cuisine that night. Definitely give it a try if you like orange chicken though! My biggest thing was that I REALLY wanted it to taste like Panda Express Orange Chicken, but it didn't. It probably would have if I had fried the chicken, but I'm trying to stay lean!

I tortured my guests and made them do a little "contest" to see who made the prettiest plate. It was pretty funny! Haha, I don't think I'd do that with anyone else though. :-D

Orange Chicken

2 pounds boneless, skinless chicken breasts, cut into 2" cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter

1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.

Serve chicken over rice with extra sauce on the side.