Posted by Sherry on August 14, 2001 at 21:26:50:
In Reply to: Orange Chicken - Chinese Restaurant Style? posted by Gina on August 14, 2001 at 16:39:39:
CHINESE ORANGE CHICKEN
(Makes 3 To 4 Servings)
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1 Tbsp. soy sauce
1 Tbsp. rice wine
2 tsp. cornstarch
1 1/2 tsp. fresh ginger,
minced
1 tsp. sesame oil
1 lb. chicken breasts, cubed
2 tsp. fresh orange peel,
minced
2 Tbsp. chicken stock
1 1/2 Tbsp. soy sauce
1 Tbsp. rice wine
2 tsp. cornstarch
1 tsp. sesame oil
pinch of white pepper
1/4 c. oil (or more)
2 Tbsp. oil
6 to 8 snow peas
cooked rice
Combine the soy sauce, wine, cornstarch, ginger, sesame
oil and chicken. Toss and marinate covered at room temperature
for at least 30 minutes. Soak orange peel in enough water to
cover, about 5 minutes. Drain and set aside.
Combine stock, soy sauce, wine, cornstarch, sesame oil
and pepper in another bowl and mix and set aside. Heat 1/4 cup
oil in wok. Drain chicken. Add to wok in small batches and
stir-fry until cooked through, about 2 minutes, adding more oil
as needed. Remove with slotted spoon and set aside. Wipe out
wok. Heat 2 tablespoons oil with orange peel and stir-fry 1
minute. Return chicken to wok with snow peas and soy mixture
and stir-fry 3 minutes. Serve at once over rice.
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SPICY ORANGE CHICKEN
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2 Tbsp. corn oil
1 lb. boneless, skinless
chicken breasts, cubed
1/4 c. slivered orange peel
1 clove garlic, minced
1/2 tsp. ground ginger
2 Tbsp. cornstarch
1 c. cool chicken broth
1/4 c. soy sauce
1/4 c. dry sherry
1/4 c. orange marmalade
1/2 tsp. crushed dried red
pepper
In large skillet, heat corn oil over medium-high heat.
Add chicken 1/3 at a time. Stir-fry 3 minutes or until
browned. Return all chicken to skillet. Add orange peel,
garlic and ginger. Stir-fry 1 minute. Stir together remaining
ingredients. Stir into chicken. Stirring constantly, bring to
boil over medium heat and boil 1 minute if desired, serve over
rice.
**For Spicy Orange Beef, substitute 1 pound beef flank
or round steak thinly sliced and beef broth for the chicken and
chicken broth.