Chinese Orange Peel Chicken

Chinese Orange Peel Chicken

Chinese Orange Peel Chicken

Wow, what a crazy month. I haven’t gone this long without a post in forever. Still, December is always brutal for us given that we have two birthdays, Christmas and this year a wedding to attend for good measure. I’m so glad that’s over. It’s terrible to say, but I love the feeling right about now where the new year comes rolling in and Christmas goes rolling out. My tree is already down and I maintain my children are happier for it, well that and the new presents to play with. In that spirit I am not posting a recipe that is at all holiday related here even though I’ve done a ton of holiday baking lately. This recipe is seasonal because it’s the best time of year to buy juice oranges to use fresh in this recipe. It’s so sweet even my kids will eat it making it a favorite winter weeknight meal. Try it instead of take out as you watch the snow fall (or in my case, cold rain).

Note: Real orange peel chicken should be battered and deep fried. You can do that with the recipe below, just add a bit of flour, baking powder and water to the cornstarch. Deep fry and then proceed with the recipe. I virtually never deep fry at home because it’s such an awful mess and because it’s not very good for you. This tastes almost the same but, again because of the lack of deep fry, is way easier to make and cuts the fat significantly. Oh, and you can ignore the peanuts if you want. I put them in everything Chinese.

 

Ingredients

  • 1 lb chicken breast diced

  • 2 tbsp cornstarch

  • 4 tbsp oil

  • 2 cloves garlic, minced

  • handful of dried chilies

  • 1 small onion diced

 

Veggie mix 1.5 cup of any of the following

  • Chopped bell peppers

  • Broccoli

  • Carrots

  • Snow Peas

  • Baby Corn

 

Sauce

  • 6 tbsp fresh orange juice

  • 1/4 c soy sauce

  • 1 tbsp rice wine

  • 1 tbsp rice wine vinegar

  • 1/2 tsp sesame oil

  • 1/3 c sugar

  • 1 tsp cornstarch

  • 1/2 c peanuts (if desired)

Directions

  1. Mix all ingredients for sauce and set aside.

  2. Heat the oil in a wok over medium high heat. Toss the chicken with 2 tbsp cornstarch and fry about 5 minutes.

  3. Add veggies and continue to fry. Add chilies, onion and garlic. Fry about two minutes or until chicken is cooked through and veggies start to soften.

  4. Add sauce to the pan and stir to coat. Turn off heat once everything is thickened up. Taste for salt, add peanuts if desired and serve over hot rice.

Chinese Orange Peel Chicken

Chinese Orange Peel Chicken

 

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