This is my favorite orange chicken recipe. Remember to make the rice too.
1 1/2 cup water
2–4 tablespoons orange juice concentrate (Depending upon how strong you want your sauce. I like it strong.)
1/4 cup lemon juice
2 1/2 tablespoons soy sauce
1 — 2 tablespoons orange zest (Did I mention that I like it strong?)
1 cup packed brown sugar
1/2 teaspoon minced ginger root (Inevitably I double all the spices. Can’t help myself)
1/2 teaspoon minced garlic
2 tablespoons dehydrated onions.
3 tablespoons cornstarch
2 tablespoons water
In large saucepan combine ingredients and whisk well, making sure the cornstarch has been incorporated into the liquid. Whisking frequently, bring to boil over medium high heat. Mixture should thicken. Set aside or simmer on extra low until chicken is done. Reheat if necessary.
2 lbs boneless skinless chicken breast cut into bite-sized cubes
1 1/2 cup flour
1 beaten egg
1/4 teaspoon salt (Or omit. There is a lot of SALT in the soy sauce)
1/4 — 1/2 teaspoon pepper (Depending upon your personal taste. I like a lot)
Combine flour, salt, and pepper in large ziplock bag or large bowl. Coat chicken with beaten egg. Place in ziplock back and shake/coat the chicken in the flour mixture. Cover the bottom of frying pan with olive oil. Fry single layers at a time until all the chicken has been cooked. If the chicken sticks, pour a little more olive oil into the pan.