Orange Chicken
So hubby was still craving orange chicken last night and we couldn't find the sauce packet we are positive we'd gotten before to make it, but can't remember where.
So we come home and I pull out the last of the boneless, skinless chicken thighs and into the microwave they go to defrost. While that is happening I look up recipes ont he web.
I can across this one on About.com:
INGREDIENTS:
* 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
* Marinade:
* 2 tablespoons Chinese rice wine or dry sherry
* 1 tablespoon cornstarch
* Sauce:
* 1/3 cup orange juice*
* 2 tablespoons dark soy sauce
* 1 teaspoon sesame oil
* 1 teaspoon brown sugar
* 1/4 teaspoon chile paste
* 1 clove garlic, minced
* 1 slice ginger, minced
* Oil for stir-frying, as needed
PREPARATION:
Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.
Heat the wok and add oil.
When oil is ready, add the garlic and ginger and stir-fry until aromatic.
Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.
Combine the sauce and the chicken. Stir-fry for another minute and serve hot.
*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.
Okay, looks easy enough except I only have about a 1/2 tsp of soy sauce, no chili paste, no brown sugar and definately no ginger in the house. Not too mention no cornstarch left.
Alrighty, time to wing it. Once the chicken was thawed and cut up, I used teff flour in place of cornstarch and let it marinade a while with the rice wine vinigar. While that was happening I make the sauce using orange juice, what soy sauce I had, minced garlic, red pepper flakes in place of the chili paste, sesame oil and Splenda in place of the brown sugar (about 1/4 or less of a cup). Mixed it all up and let it sit.
Pulled out the butane stove, my big wok and some canola oil. Once the wak was heated I added the some oil and then started adding the chicken. I added it a bit at a time to avoid crowding in the wok and let it brown. Once it was cloe to done I added the sauce and continued to stir. The sauce thickened up nicely and coated the chiken perfectly.
I served it with some beef lomain noodle stuff. The orange flavor was a nice subtle flavor, the teff added a hint of nuttiness and there was a nice gentle heat from the red pepper flakes. I will definatley be remembering this recipe for future meals as we wished there had been more of it LOL
So we come home and I pull out the last of the boneless, skinless chicken thighs and into the microwave they go to defrost. While that is happening I look up recipes ont he web.
I can across this one on About.com:
INGREDIENTS:
* 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
* Marinade:
* 2 tablespoons Chinese rice wine or dry sherry
* 1 tablespoon cornstarch
* Sauce:
* 1/3 cup orange juice*
* 2 tablespoons dark soy sauce
* 1 teaspoon sesame oil
* 1 teaspoon brown sugar
* 1/4 teaspoon chile paste
* 1 clove garlic, minced
* 1 slice ginger, minced
* Oil for stir-frying, as needed
PREPARATION:
Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.
Heat the wok and add oil.
When oil is ready, add the garlic and ginger and stir-fry until aromatic.
Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.
Combine the sauce and the chicken. Stir-fry for another minute and serve hot.
*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.
Okay, looks easy enough except I only have about a 1/2 tsp of soy sauce, no chili paste, no brown sugar and definately no ginger in the house. Not too mention no cornstarch left.
Alrighty, time to wing it. Once the chicken was thawed and cut up, I used teff flour in place of cornstarch and let it marinade a while with the rice wine vinigar. While that was happening I make the sauce using orange juice, what soy sauce I had, minced garlic, red pepper flakes in place of the chili paste, sesame oil and Splenda in place of the brown sugar (about 1/4 or less of a cup). Mixed it all up and let it sit.
Pulled out the butane stove, my big wok and some canola oil. Once the wak was heated I added the some oil and then started adding the chicken. I added it a bit at a time to avoid crowding in the wok and let it brown. Once it was cloe to done I added the sauce and continued to stir. The sauce thickened up nicely and coated the chiken perfectly.
I served it with some beef lomain noodle stuff. The orange flavor was a nice subtle flavor, the teff added a hint of nuttiness and there was a nice gentle heat from the red pepper flakes. I will definatley be remembering this recipe for future meals as we wished there had been more of it LOL
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