I believe this is my first-ever Asian-inspired post.  About four times a year I get a craving for Chinese food, but that usually means a run to the local Chinese take-out place.  Nate, on the other hand, loves Chinese and considered this a roaring success.  "Tastes just like real take-out," he said.  I'm not sure whether that is a particularly good thing or not, but I'll tell ya what - the leftovers are long gone.

 

I appreciated being able to control the freshness of the vegetables and the amount of oil that went into this dish, unlike when we order take-out.  I also enjoyed being able to pair it with some simple noodles with a dash of soy sauce instead of the usual fried rice, which always ends up in our garbage can.

 

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Asian Orange Chicken

Adapted from allrecipes.com

Yield: 8 servings

Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken:
4 boneless, skinless chicken breasts, cut
into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 head of broccoli crowns, chopped and steamed until tender crisp
8 oz. cremini mushrooms, sliced
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
In a resealable plastic bag, mix the flour, salt, and pepper. Add the chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides.  Add mushrooms near the end of the cooking time and saute lightly.
Add the sauce to the skillet.  Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, and simmer, about 5 minutes, stirring occasionally.

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