Ingredients
SAUCE:--
1½ cups water
2 tbsp orange juice
¼ cup lemon juice
¼ cup SIDS RASPBERRY VINEGAR
2½ cups light soy sauce
1 tbsp orange zest, grated
1 cup brown sugar
½ tsp fresh ginger, minced
½ tsp garlic, minced
2 tbsp red onion, chopped
Pinch of cayenne pepper
3 tbsp cornflour
2 tbsp water
CHICKEN:--
2 boneless chicken breasts
1 cup flour
½ tsp SIDS SALT & PEPPER
3 tbsp rice bran oil
Directions
Pour water, orange & lemon juices, soy sauce and SIDS RASPBERRY VINEGAR into a pan over a medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, onion and pepper flakes. Bring to the boil then remove from heat and allow to cool.
Cut chicken into 10 mm pieces then place into a resealable plastic bag along with 1 cup of cooled sauce. Shake then refrigerate for at least 2 hours. Keep remaining sauce.
In another resealable bag, mix the flour and SIDS SALT & PEPPER. Add chicken pieces, seal and shake to coat. Heat oil in large pan to medium then brown chicken on both sides. Drain onto paper towels then cover.
Add sauce to pan and bring to boil over medium-high heat. Mix cornflour & water together (no lumps) and thicken sauce. Reduce heat, add chicken and simmer about 5 minutes, stirring occasionally.
