Wednesday, December 28, 2011

December 28, 2011: Orange Chicken Recipe

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Unlike the very popular Orange Chicken you find on the menu at many Chinese restaurants, this recipe has fewer calories and a fresher taste. It’s easy to prepare and yummy served with plain or fried rice and a side of crisply sautéed veggies.
Orange Chicken served with fried rice.

Orange Chicken

2 boneless, skinless chicken breasts
Salt and pepper
¼ cup cornstarch
1 t. sesame oil
1 T. soy sauce
1 T. rice wine vinegar
1 T. water
2 cloves garlic, thinly sliced on the diagonal
3 green onions, thinly sliced on the diagonal, white and green parts separated
Sesame seeds
Vegetable oil

Orange Sauce:
1/3 cup orange juice
1 T. soy sauce
1 T. honey
1 t. ginger, finely minced
1 t. sesame oil
1 t. cornstarch
1 t. water

Sprinkle chicken breasts with salt and pepper on both sides. Cut chicken into approximately 1 1/2-inch square chunks. Toss together with cornstarch, soy sauce, vinegar and water. Refrigerate for several hours.

Prepare orange sauce by combining all ingredients in a small bowl.

Add enough oil to a wok to cover the bottom. Heat to medium high. Carefully place the chicken chunks into the oil and fry until completely cooked, turning as necessary, for a few minutes. You may have to cook two separate batches to ensure the chicken gets crispy and doesn’t overcrowd the wok. Remove with a slotted spoon to a paper plate or plate lined with paper towels. Set aside.

Reduce wok heat to low. Remove all but one tablespoon of oil from the wok. Add the white parts of the sliced green onions and garlic. Saute for one minute. Add the sauce and slowly bring to a boil. When sauce has thickened, add the cooked chicken back in and heat through.

To serve, spoon chicken and sauce onto plate or over plain cooked rice. Sprinkle with green parts of sliced onion and sesame seeds.

Serves 2

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