Orange-Flavored Chicken, Chinese Style |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a great combination of flavors, orange, chicken and snow peas. The chicken isn't battered first so it's a little lighter than some other orange chicken recipes. Originally from a December 1980 Bon Apetit magazine in the R.S.V.P. Letters to the Editor section. The recipe was requested from Le De'lice restaurant in Whippany, New Jersey, owner/chef John Foy. Ingredients:
1 tablespoon soy sauce |
1 tablespoon rice wine |
2 teaspoons cornstarch |
1 1/2 teaspoons fresh ginger, minced |
1 teaspoon sesame oil |
1 lb boneless skinless chicken breast |
2 teaspoons orange rind, minced (only the colored part) |
2 tablespoons chicken stock |
1 1/2 tablespoons soy sauce |
1 tablespoon rice wine |
2 teaspoons cornstarch |
1 pinch white pepper |
1/4 cup peanut oil |
20 snow peas |
cooked rice |
Directions:
1. Combine first 5 ingredients in small bowl.
2. Cut chicken into 1 inch cubes and add to bowl; toss to coat well.
3. Cover and marinate at room temperature at least 30 minutes, stirring occasionally.
4. Soak orange peel in enough water to cover, about 5 minutes; drain and set aside.
5. Combine stock, soy sauce,rice wine,cornstarch, sesame oil, and pepper in another small bowl;set aside.
6. Heat peanut oil in wok.
7. Drain chicken and add to wok in small batches and stir-fry until cooked through, about 2 minutes, adding more oil if necessary.
8. Remove with slotted spoon and set aside.
9. Wipe out wok.
10. Heat 1 tablespoons peanut oil with orange peel and stir-fry 1 minute.
11. Return chicken to wok with snow peas and soy mixture and stir-fry 3 minutes.
12. Serve immediately over rice.
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