For the week AIRC for Cancer Research, we chose one of the recipes you’ve sent us one with oranges.

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Orange Chicken


Many thanks to our friend Kelly that send us her tasty recipe.

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Orange Chicken


  1. 1 1/2 cups water
  2. 2 tablespoons orange juice
  3. 1/4 cup lemon juice
  4. 1/3 cup rice vinegar
  5. 2 1/2 tablespoons soy sauce
  6. 1 tablespoon grated orange zest
  7. 1 cup packed brown sugar
  8. 1/2 teaspoon minced fresh ginger root
  9. 1/2 teaspoon minced garlic
  10. 2 tablespoons chopped green onion
  11. 1/4 teaspoon red pepper flakes
  12. 3 tablespoons cornstarch
  13. 2 tablespoons water


  1. 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
  2. 1 cup all-purpose flour
  3. 1/4 teaspoon salt
  4. 1/4 teaspoon pepper
  5. 3 tablespoons olive oil

Pour 1 1/2 cups 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.
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.
In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.


Food pairing: Vernaccia di San Gimignano


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