Chinese: Orange Chicken Recipe

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Chinese: Orange Chicken Ingredients

CHICKEN

1 tbsp soy sauce
1 tbsp rice wine
2 tsp cornstarch
1 1/2 tsp minced fresh ginger
1 tsp sesame oil
1 lb boned and skinned chicken,
1 cut into 1/2-inch cubes

GARNISH

2 tsp minced fresh orange peel

SAUCE

2 tbsp chicken stock
1 1/2 tbsp soy sauce
1 tbsp rice wine
2 tsp cornstarch
1 tsp sesame oil
1 pinch freshly ground white
1 pepper
1/4 cup peanut oil
6 to 8 snow peas
1 cooked rice

A Recipe for
Chinese: Orange Chicken

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This Chinese: Orange Chicken recipe is one of many in our Asian Category.

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

This Recipe for Chinese: Orange Chicken is one of thousands in the Recipes-to-go Asian Cookbook.

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Chinese: Orange Chicken Recipe
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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

A gourmet who thinks of calories is like a tart who looks at her watch.
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This is a recipe for Chinese: Orange Chicken from the recipe cookbook of Recipes-to-go (Asian)

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.
George Bernard Shaw

Chinese: Orange Chicken recipe - a tasty recipe for you to add to your collection!
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.
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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.
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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Chinese: Orange Chicken

There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.
Robert Frost

Chinese: Orange Chicken Directions

Combine first five ingredients in small bowl. Add chicken and toss
to coat well. Cover and marinate at room temperature at least 30
minutes, stirring occasionally. Soak orange peel in enough water to
cover, about 5 minutes. Drain and set aside. Combine stock, soy
sauce, rice wine, cornstarch, sesame oil and pepper. Mix. Set aside.
Heat 1/4 cup oil. Drain chicken. Stir-fry in small batches, about 2
minutes. Remove. Heat peanut oil with orange peel; stir-fry 1 minute.
Return chicken to wok with snow peas and soy mixture; stir-fry 3
minutes. Serve immediately over rice.

Serves: 3

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Chinese: Orange Chicken Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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