recipes/docs/orange-chicken/index.html

<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Orange Chicken</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><h2>For the marinade</h2><table><tr><td>3 cups</td><td>water</td></tr><tr><td>2</td><td>oranges</td></tr><tr><td>½ cup</td><td>lemon juice</td></tr><tr><td>⅔ cup</td><td>rice vinegar</td></tr><tr><td>5 tbsp</td><td>soy sauce</td></tr><tr><td>2 cups</td><td>brown sugar</td></tr><tr><td>1 tsp</td><td>ginger root (minced)</td></tr><tr><td>1 tsp</td><td>garlic (minced)</td></tr><tr><td>4 tbsp</td><td>green onions (chopped)</td></tr><tr><td>½ tsp</td><td>red pepper flakes</td></tr><tr><td>4</td><td>chicken breasts (boneless, skinless)</td></tr></table><h2>For cooking</h2><table><tr><td>2 cups</td><td>all-purpose flour</td></tr><tr><td>½ tsp</td><td>sald</td></tr><tr><td>½ tsp</td><td>black pepper</td></tr><tr><td>1 cup</td><td>cooking oil</td></tr><tr><td>3 tbsp</td><td>cornstarch</td></tr><tr><td>⅓ cup</td><td>water (cold)</td></tr></table></div></section><section class="directions"><h2>For the marinade</h2><table><tr><td>1</td><td>Remove the zest from the oranges and squeeze all their juice into a large saucepan. Add all the other ingredients for the marinade and bring to a boil.</td><td>10 min</td></tr><tr><td>2</td><td>Cut the chicken into bite-sized pieces and set aside until the marinade is cool.</td><td>10-15 min</td></tr><tr><td>3</td><td>Place the chicken and marinade into a sealable container and refrigerate.</td><td>overnight</td></tr></table><h2>For cooking</h2><table><tr><td>1</td><td>Divide the flour, salt, and pepper into two large ziploc bags and place half the chicken in each. Shake each bag until the chicken is completely covered in flour, and everything is dry
in each bag.</td><td>3 min</td></tr><tr><td>2</td><td>Place a large skillet on the stove and add about ¼" of cooking oil to the bottom of the pan. Heat on high until the oil is quite hot.</td><td>4 min</td></tr><tr><td>3</td><td>Working in batches, and replenishing the oil as needed, add the chicken. Cook each side until crisp and lightly browned, then set aside in a container lined with paper towels.</td><td>10 min</td></tr><tr><td>4</td><td>Combine the cold water and cornstarch in a small container and set aside.</td><td>1 min</td></tr><tr><td>5</td><td>Wipe the skillet clean, and pour in half the remaining marinade.  Heat on high while slowly mixing in the cornstarch mixture. Reduce the sauce, stiring constantly, until a spatula wiped
through the pan leaves a clear trail behind it.</td><td>10-15 min</td></tr><tr><td>6</td><td>Add the chicken to the reduced marinade and cook until heated through.</td><td>2 min</td></tr></table></section></body></html>
	<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Orange Chicken</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><h2>For the marinade</h2><table><tr><td>3 cups</td><td>water</td></tr><tr><td>2</td><td>oranges</td></tr><tr><td>½ cup</td><td>lemon juice</td></tr><tr><td>⅔ cup</td><td>rice vinegar</td></tr><tr><td>5 tbsp</td><td>soy sauce</td></tr><tr><td>2 cups</td><td>brown sugar</td></tr><tr><td>1 tsp</td><td>ginger root (minced)</td></tr><tr><td>1 tsp</td><td>garlic (minced)</td></tr><tr><td>4 tbsp</td><td>green onions (chopped)</td></tr><tr><td>½ tsp</td><td>red pepper flakes</td></tr><tr><td>4</td><td>chicken breasts (boneless, skinless)</td></tr></table><h2>For cooking</h2><table><tr><td>2 cups</td><td>all-purpose flour</td></tr><tr><td>½ tsp</td><td>sald</td></tr><tr><td>½ tsp</td><td>black pepper</td></tr><tr><td>1 cup</td><td>cooking oil</td></tr><tr><td>3 tbsp</td><td>cornstarch</td></tr><tr><td>⅓ cup</td><td>water (cold)</td></tr></table></div></section><section class="directions"><h2>For the marinade</h2><table><tr><td>1</td><td>Remove the zest from the oranges and squeeze all their juice into a large saucepan. Add all the other ingredients for the marinade and bring to a boil.</td><td>10 min</td></tr><tr><td>2</td><td>Cut the chicken into bite-sized pieces and set aside until the marinade is cool.</td><td>10-15 min</td></tr><tr><td>3</td><td>Place the chicken and marinade into a sealable container and refrigerate.</td><td>overnight</td></tr></table><h2>For cooking</h2><table><tr><td>1</td><td>Divide the flour, salt, and pepper into two large ziploc bags and place half the chicken in each. Shake each bag until the chicken is completely covered in flour, and everything is dry
	in each bag.</td><td>3 min</td></tr><tr><td>2</td><td>Place a large skillet on the stove and add about ¼" of cooking oil to the bottom of the pan. Heat on high until the oil is quite hot.</td><td>4 min</td></tr><tr><td>3</td><td>Working in batches, and replenishing the oil as needed, add the chicken. Cook each side until crisp and lightly browned, then set aside in a container lined with paper towels.</td><td>10 min</td></tr><tr><td>4</td><td>Combine the cold water and cornstarch in a small container and set aside.</td><td>1 min</td></tr><tr><td>5</td><td>Wipe the skillet clean, and pour in half the remaining marinade. Heat on high while slowly mixing in the cornstarch mixture. Reduce the sauce, stiring constantly, until a spatula wiped
	`through the pan leaves a clear trail behind it.</td><td>10-15 min</td></tr><tr><td>6</td><td>Add the chicken to the reduced marinade and cook until heated through.</td><td>2 min</td></tr></table></section></body></html>`