As with many things I make, the measurements are often approximate, and the recipe is just “as close as I can guess”. For example, I don’t know how much ketchup I used, it was just what was left in the bottom of the bottle (you know – the last of the ketchup that you can’t get out unless you slosh it out with some water and use it for sloppy joes or some such thing). So feel free to use your own judgement and adjust to taste. :) This is a pretty “orangey” tasting sauce. I liked it orangey, but my husband said it was too orange.

orange chicken

Orange Chicken

2 lbs (about 3 large) boneless, skinless chicken breast
1/3 cup flour
1 tsp salt
1/2 tsp pepper
3 Tbsp oil

Orange Sauce:
1/2 cup ketchup (can reduce)
1 cup water
1 cup orange juice (juice of 1 orange, plus additional)
1/3 cup sugar
1 Tbsp corn starch
1 Tbsp cider vinegar
1 Tbsp soy sauce
grated zest of 1 orange
sprinkle of garlic powder, or 1 minced garlic clove
1 Tbsp oil (opt – if using fresh garlic and onion – to saute)
1 chopped green onion, or 1-2 Tbsp finely chopped onion, or sprinkling onion powder (optional)

Cut up chicken breast into 1/2″ pieces. Combine flour, salt and pepper and shake with chicken in clean plastic bag (I usually use a bread bag).

For sauce, if using fresh garlic and onion, heat oil in sauce pan over medium heat and saute onion and garlic for a couple minutes until soft. Add remaining ingredients, stir, bring to a simmer and cook until thickened, stirring occasionally.

While sauce is cooking, heat a couple tablespoons oil in wok or fry pan over medium heat. Cook chicken in two or three batches until browned and done through. Add a little more oil if necessary to cook.

When all the chicken is done, combine with sauce, heat a minute or two, and serve over rice. Serve with a side of stir fried or steamed vegetables. Broccoli might be nice. I happened to have some green pepper sitting in my fridge that needed to be eaten in something. So it went into the stir fry. Case closed.