Archives for the day Sunday, February 2nd, 2014

Chinese cooking:Orange Chicken with vegetables II

 My husband loves Chinese food.One of the dishes he likes is Orange Chicken.

 Chinese food is very familiar with me and I like Chinese food as well.

 However, many popular Chinese dishes here are sometimes I had never seen back home in Japan even though in our country “Japan”, there are many Chinese restaurants that got Chinese chefs for the Authentic Chinese dish.

 Orange chicken is one of them. I had never had it before. I like it, but my small complain is that when you order Orange chicken, often times, the dish is simply piled up bite sized chicken pieces that are
deep fried and covered with orange flavored sauce, and no vegetable.

 It is
tasty, but it is on greasy side, and I do not get to eat variety of vegetables.

 If wok is used, I would imagine chef
may use more than 1 tbs -2 tbs of oil. When I cook, usually dish is made
with 1 tbs or 2 tbs of oil and not more, except occasional deep fried

 I like orange chicken dish, and I wanted to make them at home, but
wanted it to be  more healthier, with vegetable in it.

 This is my second version of orange chicken. I think it got very orange flavor and good amount of kick to it.

Orange chicken with vegetables..

Ingredients for Orange chicken sauce;

2 cloves of garlic chopped fine
1/2 tsp grated ginger
1 tbs tomato paste
1/2 tsp Sriracha
2 tsp
soy sauce
2 tbs orange marmalade with rind
6 tbs orange concentrate
tsp white sugar

Ingredients for Orange chicken;

Chicken tender 4 oz cut into bite size pieces
Chicken thigh cutlet 4 oz  into
bite size pieces
Morton’s Natures Seasons
1/8C corn starch
1/8C unbleached all purpose flour
Extra virgin olive oil
1 tsp sake
1/4 Red
pepper rough chopped
1/4 Green pepper rough chopped
1/4 sweet onion
rough chopped
1/2 stick of celery sliced diagonally
1/4 stick cut
1.5 tsp Cognac (brandy)
Green onions chopped (garnish)

<Orange Chicken sauce>

 1. In the small sauce pan, drizzle extra virgin olive oil, 2 cloves of garlic chopped fine, 1/2 tsp grated ginger and stir

2. When it got fragrant, add 1 tbs tomato paste, 1/2 tsp Sriracha, 2 tsp soy sauce, 2 tbs orange marmalade with rind, 6 tbs orange concentrate, 1 tsp white sugar and let it come to boil,lower the heat and let it thicken a bit and off the heat and set it aside

<Orange chicken>

1. Cut chicken tender 4 oz, chicken thigh cutlet 4 oz  into
bite size pieces, and season it with Morton’s Natures Seasons

2. In the small bowl, add 1/8C corn starch,1/8C unbleached all purpose flour and mix well

3. add cut-up chicken onto the flour-corn starch mixture and cost the chicken well

4. In the skillet, add extra virgin olive oil and let it come to hot enough for you to see the steam coming off from the pan

5. Shake off the excess flour -corn starch mixture and put the coated chicken pieces onto the hot skillet and let it brown both sides

6. When chicken got cooked through and well browned, add 1 tsp sake and shake the skillet to move it around

7. When sake got evaporated, take out the chicken pieces and set it aside

8. In the same skillet, add extra virgin olive oil and add vegetables ; 1/4 Red pepper rough chopped, 1/4 Green pepper rough chopped,1/4 sweet onion rough chopped, 1/2 stick of celery sliced diagonally, 1/4 stick cut diagonally and season it with Morton’s Natures Seasons

9. When vegetables are cooked through, put the chicken back into the pan and add 1.5 tsp Cognac (brandy) and shake the pan and stir

10. When Cognac got evaporated well, pour the Orange chicken sauce over and stir

11. plate it up and garnish with chopped green onions


Makes:2-3 servings

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Feb 02, 2014 | Comments are off | Asian cooking 911