Restaurant Style Chinese Orange Chicken With Spring Peas Recipes

Steps:

• Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion. In a small bowl Mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
• Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
• In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
• Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
• Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
• Serve over Fried Rice or steamed white Rice.
• Enjoy!

Steps:

• Orange Sauce:.
• In small bowl, combine orange juice, brown sugar, soy sauce, rice wine, cornstarch and orange zest. Set aside.
• Chicken:.
• In a small bowl, whisk together the egg whites and water. Stir in chicken pieces.
• In a pie plate, stir together cornstarch, flour, salt and pepper with a fork or clean whisk.
• Taking a few pieces of chicken at a time, dip chicken into the flour mixture.
• In a large skillet, add vegetable oil to cover pan to a 1/2-inch depth. Heat skillet over medium to medium-high heat. Brown chicken, a few pieces at a time. Remove chicken and allow to drain on paper-towel lined plate or rack. Continue until all chicken is browned. (Note: You may need to adjust heat up or down to maintain oil temperature as you cook.) Set aside.
• Stir-fry:.
• In a separate skillet or wok, heat 1-2 tablespoons oil over medium-high heat. Add garlic and ginger and stir until fragrant (just a few seconds). Stir in green onions, red pepper flakes, and peas.
• Add orange sauce and stir until thickened.
• Stir in chicken and simmer until evenly coated and heated through.
• Serve over steamed rice.

Steps:

• Mix dressing, orange zest, juice, honey, ginger and crushed pepper until blended.
• Heat oil in large skillet on medium-high heat. Add chicken and peppers; cook 5 to 6 min. or until chicken is done and peppers are crisp-tender, stirring frequently. Remove chicken mixture from skillet; cover to keep warm.
• Add dressing mixture to skillet; cook and stir 3 to 4 min. or until thickened. Stir in chicken mixture; cook and stir 2 min. Top with onions.

Steps:

• Place the cubed chicken in a bowl with the marinade ingredients for 30 minutes.
• While the chicken is marinating, prepare the sauce ingredients.
• When the chicken is nearly ready, heat the wok and add a bit of oil.
• Throw in the garlic and ginger and stir-fry until aromatic.
• Add the chicken and stir-fry until it changes color.
• Push up to the sides of the wok, making a well in the middle.
• Add the sauce.
• Mix the sauce and the chicken together.
• Stir-fry for another minute and serve hot.

Steps:

• Combine the ingredients for the marinade. Add chicken and marinate for 15 to 20 minutes.
• In a separate bowl, mix together the sauce ingredients: orange juice, chicken stock, sugar, soy sauce, salt, and sesame oil. In a small to medium sized pot, heat up a few teaspoons oil and sauté minced garlic until fragrant, about 1 minute. Add apple cider vinegar, then the combined sauce ingredients. Simmer until liquid is reduced by three fourths, about 15 minutes. Stir in cornstarch and water mixture until sauce thickens, then season with salt to taste. Set sauce aside and keep warm.
• Drip excess marinade off the chicken, and toss cubes in 1 cup of cornstarch. Shake off excess before frying.
• Meanwhile, heat up the 3 cups oil in a wok. When oil just begins to smoke, add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
• Reheat orange sauce and add drained chicken cubes. Mix until well-coated. Plate and sprinkle sesame seeds on top.

Steps:

• Combine first 5 ingredients in small bowl.
• Cut chicken into 1 inch cubes and add to bowl; toss to coat well.
• Cover and marinate at room temperature at least 30 minutes, stirring occasionally.
• Soak orange peel in enough water to cover, about 5 minutes; drain and set aside.
• Combine stock, soy sauce,rice wine,cornstarch, sesame oil, and pepper in another small bowl;set aside.
• Heat peanut oil in wok.
• Drain chicken and add to wok in small batches and stir-fry until cooked through, about 2 minutes, adding more oil if necessary.
• Remove with slotted spoon and set aside.
• Wipe out wok.
• Heat 1 tablespoons peanut oil with orange peel and stir-fry 1 minute.
• Return chicken to wok with snow peas and soy mixture and stir-fry 3 minutes.
• Serve immediately over rice.

Steps:

• Combine all marinade ingredients with the chicken breast and leave to marinade in the fridge for 20 minutes.
• Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
• In a medium-sized saucepan heat the oil to 325˚F (170°C),
• Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown and the chicken is cooked through.
• In a small frying pan, combine the chicken stock, orange zests, orange juice, and sugar, then stir. Bring the mixture to a boil.
• Mix the cornflour with the water, then add the mixture to the pan to thicken the sauce.
• Add the chicken to the frying pan and coat with the orange sauce.
• Serve on top of rice and add toppings of your choice.
• Enjoy!

Steps:

• For the chicken: Place the oil in a large pot and heat over medium-high heat until it registers 350 degrees F on a deep-fry thermometer. Line a plate with paper towels.
• Combine the chicken, orange juice, eggs and 1 teaspoon salt in a large bowl, mixing vigorously to coat. Add the cornstarch and toss again ensuring the chicken is fully coated.
• Fry the chicken in the oil until cooked through and the center of the chicken registers 165 degrees F on an instant-read thermometer, 5 to 6 minutes. Transfer with a slotted spoon to the prepared paper towel-lined plate and season with salt.
• For the sauce: Heat the soy sauce, vinegar, cornstarch, ground ginger and garlic powder in a medium saucepan over medium-high heat, whisking constantly, until the mixture starts to bubble. Reduce the heat to medium-low and add the orange juice, ketchup, honey and sambal oelek. Whisk until combined. Reduce the heat to low and cook 10 minutes. Set aside.
• For the fried rice: Whisk the eggs and fish sauce together in a small bowl. Heat a large skillet over high heat for 2 minutes. Add 2 tablespoons of the oil to the pan and heat for 30 seconds. Add the eggs and cook, stirring, until scrambled and set. Remove from the pan.
• Wipe out the skillet. Add the remaining 2 tablespoons oil to the skillet and heat over high heat until the oil smokes. Add the sausage, onions and carrots and stir-fry for 2 minutes. Add the cooked rice and 1/2 teaspoon salt and stir-fry for 2 more minutes. Add the soy sauce and sriracha and continue cooking until the rice starts to fry and get crispy, about 4 minutes longer. Stir in the peas and scrambled eggs, remove from the heat and sprinkle with the scallions.
• Pour the hot sauce over the fried chicken. Serve with the rice.