If you like the taste of sweet and sour chicken or orange chicken that you can find in all Chinese restaurants then this is for you.
Ingredients
1/4 C. all purpose flour
1/2 tsp. salt
1 (2 1/2 lb.) broiler fryer, cut up
3 Tbs. salad oil
1 small onion, diced
3/4 C. orange juice
1/2 C. water
1/4 C. milk
1 tsp. brown sugar
1/4 tsp. ground ginger
1/4 C. blanched sliced almonds for garnish
1 small orange, sliced for garnish
Directions
Onto waxed paper, measure flour and salt; coat chicken pieces completely with flour mixture. In 12 inch skillet over medium high heat, in hot salad oil, cook chicken a few pieces at a time, until browned on all sides, removing pieces as they brown to medium bowl. In drippings remaining in skillet over medium heat, cook onion until tender, stirring occasionally. Return chicken to skillet; add orange juice, water, milk brown sugar, and ginger; over high heat, heat to boiling, stirring to loosen brown bits from bottom of skillet. Reduce heat to low; cover and simmer 25 minutes or until chicken is fork tender. Meanwhile, in 1 qt. saucepan over medium low heat, cook almonds until golden, stirring frequently. To serve, skim off fat from liquid in skillet. Arrange chicken in warm deep platter; spoon sauce over chicken; garnish with toasted almonds and orange slices.
Makes 4 servings.
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