Author Topic: Orange Chicken II  (Read 102195 times)

Offline Nena93

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Orange Chicken II
« on: December 20, 2011, 04:38:08 am »
Orange chicken is a popular Chinese dish in the United States. Orange chicken is of Hunan origin. As with most Chinese recipes served in the United States, the likes of Panda Express have butchered it to a goopy, sticky, and unappetizing mess. So, when my readers requested for my orange chicken recipe, I resolved to share a great recipe for orange chicken.
Orange chicken (also known as orange peel chicken or tangerine chicken) derives its name from the use of dried orange peel in the recipe. As dried orange peel is not commonly available for most people, I used fresh orange zest as a replacement, which works well. As orange chicken is originally a Hunan dish, you can’t do without some dried red chilies.
Easy Orange Chicken Stir-fry
•   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
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.