Orange chicken is my favorite Chinese dish. I also love orange flavored pretty much anything.
This is a healthier version (not fried) of one of my favorites.
It is delicious. 10/10 I highly recommend.
It also only dirties one pan/wok.
Enjoy!
Ingredients:
1 pound ground chicken
1 tbsp ginger root minced
2 tsp garlic minced
1/4 tsp hot red chili pepper crushed
1 tbsp rice wine (or rice wine vinegar is what I used because I had it on hand)
2 tbsp water
1/2 tsp sesame oil
4 tsp soy sauce
5 tbsp sugar
5 tbsp white vinegar
zest of 1/2 orange
1 tbsp water
1 tbsp cornstarch
To make the sauce combine the rice wine, 2 tablespoons water, sesame oil, soy sauce, sugar, white vinegar, and orange zest.
To make the cornstarch mixture, dissolve 1 tablespoon cornstarch in the remaining 1 tablespoon of water and set aside.
In a large pan add 1 tablespoon oil and ground chicken. Add the orange sauce and bring to boil. Add the cornstarch mixture to the pan and cook for just a few seconds, stirring until it thickens.
Cook until a good crust forms before breaking apart, then finish cooking by breaking it apart with a spatula and cooking for an additional 2-3 minutes.
Once the chicken is cooked, add the ginger, garlic and crushed red pepper and cook for about 10 seconds.
Makes 4 servings
No comments:
Post a Comment