Asian Orange Chicken

Asian Orange Chicken

Sauce

• 1½ cups water
• 2 tablespoons orange juice (juice of 1/2 orange)
• ¼ cup lemon juice (juice of 1 lemon)
• ⅓ cup rice vinegar
• 2½ tablespoons Tamari
• 1 tablespoon grated orange zest (zest of 1 orange)
• 1 cup packed brown sugar
• ½ teaspoon minced fresh ginger root
• ½ teaspoon minced garlic
• 2 tablespoons chopped green onion
• ¼ teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Chicken

• 2 boneless, skinless chicken breasts (or 4 boneless, skinless chicken thighs), cut into ½ inch pieces
• 1 cup all-purpose [gluten-free] flour
• ½ teaspoon salt
• ½ teaspoon pepper
• Frying oil

Rice

• 2 cups uncooked Jasmine rice
• 3.5 cups chicken stock
• ½ teaspoon salt
• ½ teaspoon oil

Directions

1. Pour water, 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, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat and cool 10 to 15 minutes.
2. 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.
3. Heat frying oil. Start rice in Instant Pot.
4. In another resealable plastic bag, mix the flour, salt, and pepper. Drain excess marinade into your reserved sauce. Add the marinated chicken pieces, seal the bag, and shake to coat. Put coated chicken into a fine mesh sieve and shake off excess flour.
5. Place chicken into the fryer for 4-5 minutes or until golden brown. Meanwhile, add the sauce to a large skillet. Bring to a boil over medium-high heat. Mix together the cornstarch and water; stir into the sauce. Reduce heat to medium low, drain the chicken and put the chicken into the sauce in the skillet, stirring to coat. Simmer, about 5 minutes, stirring occasionally.