Orange Chicken Tenders
Source of Recipe
unknown
List of Ingredients
SAUCE:
1 1/2 cups water
2 tablespoons orange juice
1 cup packed dark brown sugar
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1/4 cup + 1 tsp lemon juice
1 teaspoon minced water chestnuts
1/2 teaspoon minced fresh ginger
1/4 teaspoon minced garlic
1 rounded tsp chopped green onions
1/4 teaspoon crushed red pepper flakes
5 tsp cornstarch -- (5 to 6)
3 tbl water -- (3 to 4)
Combine all the sauce ingredients (except the cornstarch) in a small saucepan over high heat. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat and allow it to cool a bit, uncovered. Combine cornstarch with 3-4 tb water in a small bowl. Stir until cornstarch has dissolved. Pour this mixture into sauce and set pan over high heat. When sauce begins to bubble and thicken, cover and remove it from heat.
Recipe
Restaurant Style Chicken Nuggets/Strips:
2 C Chicken Breast (Boneless, Skinless) cut in strips or cubes
1 C Flour
1 1/2 C Cracker Meal
1/4 ts Paprika
2 C Water
2 Chicken Bouillon Cubes
2 1/2 ts McCormick Seasonal
Place cool water in bowl add 1/4 ts seasonal and dissolve bouillon cubes in mixture. Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours or next day. When ready to cook nuggets mix flour, cracker meal 2 ts seasonal and paprika in bowl. Heat oil for deep frying. Drain chicken. Coat nuggets in flour, cracker mixture and fry until golden.
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