Some of the online reviews of this recipe said it tasted like a dish served in a restaurant. I’ve made some changes that I hope have enhanced it. The orange sauce is so delicious and is tangy and sweet at the same time. This dish takes some effort, but the results are so good!
Adapted from a recipe by: HARRY WETZEL
1 1/2 cups chicken or vegetable stock or broth
Orange juice squeezed from one fresh orange
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
Grated orange zest from one orange
1/4 cup packed brown sugar
1/2 tablespoon minced fresh ginger root
Minced garlic from 2 cloves
1/4 cup chopped green onion
1/4 teaspoon red pepper flakes
1 tablespoon corn starch (could use a little less)
3 tablespoons water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1/2 cup all-purpose flour (I use gluten-free)
1/2 cup panko bread crumbs (I use gluten-free)
2 teaspoons garlic powder
1/4-1/2 red pepper flakes (optional)
1 egg, beaten
Salt and pepper to taste
1-2 tablespoons olive oil
a few drops of sesame oil (optional)
1/2 small to medium red onion, cut into fairly large chunks/pieces
2 garlic cloves, minced
1 zucchini cut into thin rounds; rounds cut into quarters
1 red or yellow pepper cut into small strips
4-6 ounces mushrooms, quartered
1-2 carrots, cut into thin strips
1-2 tablespoons olive oil
a few drops of sesame seed oil (optional)
(you can add other vegetables you have on hand; slice them thinly, so they cook quickly)
Jasmine rice (prepared per package instructions for servings desired)
Pour 1 1/2 cups stock or broth, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, 2 tablespoons chopped green onion (reserve the rest for garnish), and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours. (I marinated the chicken overnight).
If you are serving with jasmine rice, make sure you start the rice per the package instructions to have ready when the chicken and vegetables are done. Preheat oven to 200 degrees (to keep chicken warm). In a shallow dish, whisk together the flour, breadcrumbs, red pepper flakes, garlic powder, salt, and pepper. In another shallow bowl, beat the egg. Add the marinated chicken pieces to the egg, shake off excess, and add to dry mixture, turning to coat evenly.
Heat 2 tablespoons of the olive oil in a large skillet or wok over medium heat. Place chicken into the skillet, and brown on both sides; this will only take a few minutes per side. Drain on a plate lined with paper towels, place chicken in oven safe dish or baking sheet into preheated oven to keep warm while you make the vegetables.
Bring the remainder of the sauce to a boil over medium-high heat. Mix together the cornstarch and 3 tablespoons water; stir into the sauce. Reduce heat to low and let simmer while you cook the vegetables.
Heat 1-2 tablespoons of olive oil and splash of sesame oil in same wok/skillet that chicken was cooked in (you can wipe the breadcrumbs out). Add the onions, carrots and peppers and cook for a few minutes, tossing frequently. After about 4 minutes, add zucchini and garlic and toss for several more minutes. Add the mushrooms for the last two minutes, stirring constantly. The vegetables should be cooked, but still crisp. Just when they are just about done, ladle a little of the sauce and toss vegetables and then remove from heat.
Serve the rice on each plate, topping with chicken and vegetables. Pour piping hot sauce over and then top with remaining chopped green onions.