Well here's another recipe for you and hope you enjoy it as much as my family does. Oh, to get a recipe for fried rice, click on the word Wok in the first paragraph.
Orange Chicken
Ingredients:
1 lb. boneless, skinless chicken breast, cut into 1 inch pieces
1 tsp salt
½ tsp white pepper
1 egg white
¾ cup cornstarch
canola oil for frying (3 cups for Wok, 4 cups for a large skillet)
1 cup red bell pepper, cut into 1 inch pieces
1 cup sugar snap peas or snow pea pods
1 tsp each minced garlic and ginger
¼ tsp crushed red pepper flakes
1 Tbsp grated orange peel
¼ cup chopped green onions
Sauce
1 cup water
2 Tbsp chili sauce
4 Tbsp sugar
4 Tbsp white vinegar
1 Tbsp soy sauce
4 tsp cornstarch
2 tsp sesame oil
Preparation:
In medium bowl, combine chicken with salt, white pepper, egg white and cornstarch; coat chicken thoroughly.
In Wok, or large skillet, heat oil to 375F; fry chicken in batches until golden brown, about 3-4 minutes per batch. Drain chicken on paper towels; clean out Wok or skillet, but retain 4 tablespoons of oil.
While chicken is frying, place sauce ingredients in medium sauce pan; over medium heat and let cook until sauce begins to thicken; about 8-10 minutes; stir occasionally to keep from burning.
Stir fry bell peppers, snap peas or pea pods, garlic, ginger, red pepper flakes, orange peel and green onion for one minute in the Wok or large skillet. Add back the chicken pieces; add sauce and combine thoroughly; let cook for one minute before serving with rice.
Makes 4 servings.
Mary Cokenour
