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Ingredients:

12 oz. Orange Sauce (available in International aisle of grocery store, or see recipe below)

1 onion

1 Tablespoon of orange rind

1 ½ lb. chicken breast, cubed or whole

Bring sauce up to boil. Dust chicken in cornstarch. Deep fry or pan fry the chicken. Add a pound and a half of chicken to sauce in wok. Cooking time: 6-8 minutes or until sauce is caramelized.

Serve over fried rice.

Orange Sauce:

1.5 cups water

2 T. orange juice

1/4 cup lemon juice

1/3 cup rice vinegar

2.5 T. soy sauce

1 T. grated orange zest

1 cup packed brown sugar

1/2 teaspoon minced fresh ginger root

1/2 teaspoon minced garlic

2 T. chopped green onion

1/4 teaspoon red pepper flakes

Mix all ingredients and simmer until thickened.

Presented by Laura Mitchell, Dollywood

Date: 3/4/2014

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