I LOVE, LOVE, LOVE Orange Chicken but the stuff you get from take out is always way too sweet and not very good for you at all, so this is my take on orange chicken. The flavors are so bright and fresh and citrus-y, by far my favorite.
1In a medium saucepan, add water, juice of two oranges, lemon juice, rice vinegar and soy sauce. Place on med-high heat. Add zest of 2 oranges, brown sugar, ginger, garlic, green onion and red pepper flakes. Bring this mixture to a boil. Remove from heat and let this cool for about 10-15 minutes.
While this is cooling, remove any fat from chicken breasts and cut into small bite size pieces. Place in a large bowl.
When mixture is cooled, add one cup to the chicken and mix so that all of the chicken is coated. Reserve the remaining mixture for later.
Refrigerate for 1-2 hours.
2Place chicken and marinade in large skillet/frying pan and cook until no longer pink. (If you have a lot of juice remaining drain it off) Add the reserved sauce to chicken and cook for about 5-7 minutes over med-high heat.
In a small bowl, add water and corn starch and mix together.
Add to chicken, stirring constantly. This should thicken up quickly
3(This is for Minute Rice, if you use a different kind, use the directions on your package)
Add 3 cups of water, 2-3 chicken bouillons and 2 T oil to water and bring to a boil.
Add 4 cups of the brown rice, bring back to boil and cover. Reduce heat to low and simmer for 5 minutes.
While this is cooking, scramble up the 2 eggs.
Once the rice is done, add the soy sauce, chopped green onions and the cooked eggs. Taste and then add salt if needed.
Try it and tell me if this isn't better than take-out! lol. Hope you enjoy