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