Orange Chicken Recipes ~ Asian Style Orange Chicken

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Orange Chicken Recipes ~ Asian Style Orange Chicken

This Asian Style Orange Chicken is just YummY. I love the orange sauce. I serve this on Basmati steamed or fried rice. If you use a ziplock bag to do the marinading in you will have one less dish to wash LOL. I hate dishes or cakes that have zest in them. I dislike those little textured pieces so I enjoy that this recipe just uses the orange juice. This recipe also works well if you are entertaining. It has ingredients that most people enjoy and can even be eaten with chopsticks. Leave the ginger out if you are like me and don’t like the taste much. Also  you can chnge the amount of chilli paste depending on how spicy you like your food.:-)

Ingredients:

• 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
• Marinade:
• 2 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon cornstarch
• Sauce:
• 1/3 cup orange juice*
• 2 tablespoons dark soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• 1/4 teaspoon chilli paste
• 1 clove garlic, minced
• 1 slice ginger, minced
• Oil for stir-frying, as needed

Now:

Place the cubed chicken in a ziplock bag, and add the marinade ingredients. Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.

Heat the wok and add oil. When oil is ready, add 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.

Combine the sauce and the chicken. Stir-fry for another minute and serve hot.

*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.