Restaurant Style Chinese Orange Chicken With Spring Peas Food

CHINESE ORANGE CHICKEN

Chinese Orange Chicken image

A basic orange chicken recipe. Add your favourite veggies to make it go further, if you like. Red peppers are a nice choice.

Provided by Sackville

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts, cut into cubes
1 garlic clove, minced
1 slice ginger, minced
1 tablespoon dry sherry
1/2 tablespoon cornstarch
1/3 cup orange juice
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon chili paste

Steps:

Place the cubed chicken in a bowl with the marinade ingredients for 30 minutes.
While the chicken is marinating, prepare the sauce ingredients.
When the chicken is nearly ready, heat the wok and add a bit of oil.
Throw in 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.
Mix the sauce and the chicken together.
Stir-fry for another minute and serve hot.

RESTAURANT STYLE CHINESE ORANGE CHICKEN WITH SPRING PEAS

Restaurant Style Chinese Orange Chicken With Spring Peas image

Make and share this Restaurant Style Chinese Orange Chicken With Spring Peas recipe from Food.com.

Provided by swissms

Categories Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 cup orange juice (fresh squeezed or Simply Orange brand)
3/8 cup brown sugar
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon freshly grated orange zest (I use the zest from 1 large orange. Do not use dried zest.)
2 lbs boneless skinless chicken breasts (cut into bite-sized pieces)
2 egg whites (you can use 1 whole egg but the batter won't be as light)
1 tablespoon water
3/4 cup cornstarch
3/8 cup flour
3/4 teaspoon salt
3/4 teaspoon ground black pepper
vegetable oil
1 tablespoon vegetable oil
3 -4 garlic cloves, minced
1 teaspoon freshly minced ginger
1/4 cup chopped green onion
1/4 teaspoon red pepper flakes (or more if you like it hot)
1 cup frozen peas

Steps:

Orange Sauce:.
In small bowl, combine orange juice, brown sugar, soy sauce, rice wine, cornstarch and orange zest. Set aside.
Chicken:.
In a small bowl, whisk together the egg whites and water. Stir in chicken pieces.
In a pie plate, stir together cornstarch, flour, salt and pepper with a fork or clean whisk.
Taking a few pieces of chicken at a time, dip chicken into the flour mixture.
In a large skillet, add vegetable oil to cover pan to a 1/2-inch depth. Heat skillet over medium to medium-high heat. Brown chicken, a few pieces at a time. Remove chicken and allow to drain on paper-towel lined plate or rack. Continue until all chicken is browned. (Note: You may need to adjust heat up or down to maintain oil temperature as you cook.) Set aside.
Stir-fry:.
In a separate skillet or wok, heat 1-2 tablespoons oil over medium-high heat. Add garlic and ginger and stir until fragrant (just a few seconds). Stir in green onions, red pepper flakes, and peas.
Add orange sauce and stir until thickened.
Stir in chicken and simmer until evenly coated and heated through.
Serve over steamed rice.

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