Easy 30-Minute Stir-Fry Cookbook: 100 Asian Recipes for your Wok or Skillet by Toy Chris

Author:Toy, Chris [Toy, Chris]
Language: eng
Format: epub, azw3, pdf
Publisher: Rockridge Press
Published: 2020-10-19T16:00:00+00:00

ORANGE CHICKEN

SERVES: 4

PREP TIME: 15 minutes

COOK TIME: 8 minutes

Orange Chicken is the name of a Chinese-American recipe developed for the Panda Express restaurant chain by chef Andy Kao. It is reminiscent of a Chinese dish known as Dried Orange Peel Chicken. But in order to use the dried orange peel in a stir-fry, you need to rehydrate it first, as dried orange peel is usually intended to flavor marinades. Dried orange peels also include the white pith, which has a bitter, medicinal taste. Unlike the old Chinese version, this recipe uses fresh orange peels.

• Zest of 1 orange

• 1 teaspoon hot sesame oil

• ¼ cup plus 2 tablespoons cornstarch, divided

• ¼ cup orange juice

• 2 tablespoons rice vinegar

• 2 tablespoons rice wine

• 2 tablespoons brown sugar

• 2 tablespoons soy sauce

• 1 pound boneless chicken thighs, cut into 1-inch pieces

• ¼ cup cooking oil

• 1 tablespoon crushed, chopped ginger

• 2 garlic cloves, crushed and chopped

• 1 medium onion, cut into 1-inch pieces

• 2 cups sugar snap or snow pea pods

• 1 medium red bell pepper, cut into 1-inch pieces

• 4 scallions, cut into 1-inch pieces

1. In a small bowl, whisk together the orange zest, sesame oil, 2 tablespoons of the cornstarch, the orange juice, rice vinegar, rice wine, brown sugar, and soy sauce. Set aside.

2. Coat the chicken with the remaining ¼ cup of cornstarch by tossing in a resealable plastic bag or covered bowl, ensuring the pieces are evenly coated.

3. In a wok over high heat, heat the cooking oil until it shimmers.

4. Add the ginger and garlic and stir-fry for 30 seconds.

5. Shallow-fry (see here ) the chicken for 3 to 4 minutes until lightly browned.

6. Remove the chicken and set aside. Remove and discard all but 2 tablespoons of oil from the wok.

7. Add the onion to the wok and stir-fry for 1 minute.

8. Add the pea pods and stir-fry for 30 seconds.

9. Add the bell pepper and stir-fry for 30 seconds.

10. Add the orange juice mixture and stir until a glaze forms.

11. Return the chicken to the wok. Toss, garnish with the scallions, and serve over rice.

CHANGE IT UP: If you have a blender or food processor, you can replace the orange juice and sugar with ¼ cup of pureed orange.

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