Orange Chicken

One of the biggest reasons for me as to why I started typing up these recipes was that I really wanted to explore other cultural diets.  It's one thing to go out for some Chinese food, or Indian food, or Italian.  It's quite another to make it at home.

And, while I'm all too aware of the fact that most food in restaurants has been highly "americanized" to our tastes, I really do enjoy breaking out some ingredients from the "international" aisle of my grocery store and trying some cool new dishes.

This orange chicken is no different.  I've tried orange chicken when I've eaten out at restaurants, but I've never attempted anything like it at home.

So what better day than today, right??

The sauce is so thick and fruity, but tangy and a bit spicy at the same time.  It definitely tastes like something straight out of a restaurant, but better because I know it's homemade.  Plus, I know exactly what's in it.

Delish!




Orange Chicken
(adapted from Examiner)

1 lb. chicken, cubed
2 tbsp vegetable oil2 tbsp garlic
2 green onions, chopped
1/4 cup orange juice1/4 cup sugar
Zest of one orange2 tbsp rice wine vinegar
2 tbsp soy sauce
1 tbsp sesame oil
2 tsp cornstarch
1/2 tsp red pepper glakes

Saute garlic and green onions in vegetable oil over medium heat for 1-2 minutes.  Add chicken and cook until no longer pink.   I pan-fried the chicken for this, but you could grill or deep-fry  it as well. 

Add the rest of the ingredients except the cornstarch and bring to a boil.  Reduce to a simmer and cook for 10-15 minutes, or until the sauce reduces by half.

Remove 1 tbsp of sauce and mix into the cornstarch before returning to the pot.  Stir 1-2 minutes to let the sauce thicken.

Serve over rice.




Listening to:   Pistol Annies - Hell On Heels