Today, i embrace my chinese roots in chinese cooking.
The Orange Chicken,
Well, truthfully, this is not exactly an authentic Chinese cuisine. It’s more of an American fast food.
We also had this vegetables, heavily infused with garlic
Then everything goes on a plate,
Orange Chicken over fried rice with garlic sauteed kailan 🙂
Taken from Sweet Pea’s Kitchen
- 3/4 cup low-sodium chicken broth
- 3/4 cup freshly squeezed orange juice
- 1 1/2 teaspoon finely grated orange zest
- 6 tablespoons white vinegar
- 1/4 cup soy sauce
- 1/2 cup dark brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon cayenne pepper
- 1 1/2 pounds boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon plus 2 teaspoon cornstarch
- 2 tablespoon cold water
- 8 small whole dried red chiles (optional)
- 8 thin strips orange peel
- 1 tablespoon peanut oil
- Place the chicken in a 1-gallon zipper-lock bag; set aside. In a large bowl, whisk together the chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne until the sugar is fully dissolved. Measure out 3/4 cup of the mixture and pour into the bag with the chicken. Refrigerate 60 minutes.
- While the chicken is marinading, in a large saucepan, bring the remaining orange juice mixture to a boil over high heat. In a small bowl, stir together the cornstarch and water until combined and add to the sauce. Reduce heat and simmer, stirring occasionally, until thick and translucent, about 1 minute. Remove from heat and stir in the orange peel and chiles; set aside.
- Heat peanut oil in a wok or large heavy skillet over medium-high heat. Saute chicken until browned and cooked through; remove from heat and set aside. Reheat the sauce over medium heat until simmer, about 2 minutes. Add the chicken and gently toss until evenly coated and heated through. Serve over rice.