Orange Chicken

( I like this recipe better than crock pot orange chicken because the chicken doesn't turn out mushy like it does in the crock pot)

1 to 1 1/2 lbs. chicken breast, cut into bite-size pieces (I normally use only a pound because we like a little extra glaze since the rice absorbs a little)
1 large egg
1 Tbsp. canola oil
1/2 cup flour
1 Tbsp. cornstarch
2 Tbsp. gingerroot, peeled and minced (or 2-3 tsp. ground ginger)
2 tsp. garlic, minced
1/2 cup green onion, chopped
3 Tbsp. soy sauce
1/2 to 2/3 cup sugar
1/2 cup plus 2 Tbsp. white vinegar
2/3 cup orange juice (or juice from 2 medium oranges)
2 T. orange zest
1/2 tsp. crushed red pepper (optional)

Beat egg in a bowl. Mix cornstarch and flour on a plate. Dip chicken into egg and then roll to coat in flour mixture.

Heat oil in a large skillet on medium heat.  Shake off excess flour from chicken and add to skillet.  Saute lightly until chicken is golden brown.  Remove and set aside.

Using the same skillet, saute garlic, ginger, green onion and red pepper.  Add soy sauce, vinegar, sugar, orange juice, and orange zest.  Cook sauce 5 minutes, at most, until sugar dissolves and sauce thickens slightly (sauce will thicken more once the chicken is added with the cornstarch).

Add chicken and heat through.  Serve over rice.

It says it serves 6, but if you're planning on making this for company, plan on it only serving 4 people.  It's always so good that people eat more than they normally would!!!

-Michelle Campbell