Wednesday, June 4, 2008

Chinese Takeout Orange Chicken

I got this recipe from the Nest's What Cooking board. The blog I got it from was My husband and I both really like orange chicken but we don't like how bad it is for you. When I found this recipe I knew I had to try it. This was second time making it and I think it is now almost perfect with the changes I made. We put it over brown rice to make it a little healthier. Here is the original recipe with my changes.

Chinese Take-Out Style Orange Chicken
Modified mostly from A Baker's Dozen
1.5 Lbs. Stir-Fry Cut Chicken (or breasts cut into very thin, long strips) I used 2 boneless skinless chicken breasts cut into strips
3 Tbsp. Flour
Salt & Pepper
1/4 tsp. Orange Zest
2-4 Tbsp. Vegetable Oil
1 Large Garlic Clove, minced
2 Green Onion Stalks, chopped (I used 3 stalks)
Juice from 3/4 Orange (I used the whole orange)
2-3 Tbsp. Rice Vinegar (I only put in about 1 1/2 T)
2-3 Tbsp. Soy Sauce
1 Tbsp. Sesame Oil (I omitted this time because I did not like it last time)
1/4 tsp. Grated Fresh Ginger (we don't like ginger so I omitted)
1/8 tsp. Red Pepper Flakes (I put in about 1/2 tsp)
1/2 C. Brown Sugar (This is a nice amount. I halved the original amount, and if you want, you could bring it down to 1/3, maybe even 1/4.) I used 1/3 cup (after trying 1/2 cup last time) but will probably try 1/4 cup next time.
1/2-1 C. plus 1/3 C. Water
1 Tbsp. Cornstarch
Sesame Seeds (didn't use)

In a large ziplock bag, mix together flour, salt, pepper, and orange zest. Add in chicken and shake to coat all the meat.
In a large saute pan, heat the vegetable oil over medium-low heat. When it is hot, add in as much chicken as will comfortably fit and brown on all sides. I had to cook the chicken in 2 batches.
When the chicken is cooked, remove to a plate with a papertowel to drain. Keep warm. (I only did this with one batch as my sauce was ready when the second batch was finished.)
While the chicken pan is heating and the chicken is cooking, get a medium saucepan going over medium heat with a dash of olive/ veggie oil.
Saute the garlic and green onions for a minute or two until the garlic is soft, but not browned.
Add in the ginger, vinegar, soy sauce, sesame oil, OJ, and red pepper, 1/2 C. water. Stir and bring to a gentle boil.
Stir in the brown sugar until it melts. Continue letting the sauce simmer, thickening up.
Mix together the remaining 1/3 C. of water and the cornstarch. Stir into the sauce to make it a nice thick consistency.
Taste the sauce and add more water as you see fit to get the flavor and texture you desire. I put in enough water so that the consistency was thick enough to coat, but thin enough that it flows and that it wasn't overly sweet.
With the sauce and chicken both done, put the chicken back in the large saute pan over low heat. Pour in the sauce and stir to coat the chicken.
Plate the chicken and sprinkle with sesame seeds.

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