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LOCATION: Recipes >> Asian >> Orange Chicken 02

Print this Recipe    Orange Chicken 02

Orange-Flavored Chicken, Sichuan Style
4 to 6 servings

2 boned chicken breasts, 1 to 1 1/4 pounds
1 ts thin soy sauce
1 ts dry sherry
1 egg white
Cornstarch to coat
Peel of 1 medium thin-skinned orange
3 scallions
6 tbs oil
1 bunch broccoli (flowerets only)
6 dried chili peppers
6 slices ginger root, about 1/4 inch thick

3 tbs dry sherry
3 tbs thin soy sauce
3 tbs red wine vinegar
1 1/2 tbs sugar
1 1/2 tbs orange juice

Trim the fat an gristle from the breasts and separate from the
inner filet. Cut the breast lengthwise into 3 sections. Cut all
sections on the bias into 1 1/2-inch pieces. Place in a bowl and
add the soy sauce and wine. Mix well. Add the egg white; mix
again. Dust with cornstarch. Mix well and refrigerate at least
30 minutes. Bring to room temperature and coat with oil before
cooking.

Hand-tear the orange peel into 1/2-inch pieces. Cut the scallions
into 1/2-inch pieces. Place on a plate with the peppers, ginger,
and orange peel.

Have a colander in the sink ready for the next step. Blanch the
broccoli flowerets by adding to pot of boiling water. Remove the
broccoli to the colander when it turns dark green (no longer than
15 seconds). Rinse with cold water immediately to stop the cooking,
and pat or spin dry.

Combine sherry, soy, vinegar, sugar and orange juice. Mix well.

Heat a wok and add 1/4 cut oil. Heat for 1 minute or until white
smoke appears, then stir-fry the chicken pieces in 3 batches for
45 seconds each batch. Allow oil to reheat between batches and
remove the chicken to your work platter with a strainer.

Add the remaining 2 tbs oil. Heat for 30 seconds, then add the
peppers. Stir until lightly charred. Add the ginger slices, and
stir 1 minute, then add the scallions and stir for 30 seconds.

Mix the sauce and pour around the sides of the wok. Bring to a
boil, add the chicken, then add the broccoli. Stir to mix well.
Remove to a platter and serve immediately.

Variation

Thicken the sauce slightly by adding a mixture of 2 ts cornstarch
and 3 tbs sauce mixture; add to wok slowly, stirring constantly,
when the sauce comes to the boil.

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4 of 8 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Spicy Orange Chicken, May 24, 2005 - 09:02 AM
Reviewer: N MacArthur from Hollywood, FL
Very tasty and flavorful. I did a slight variation of this recipe by adding mushrooms and using fresh chilies. Visually, the green onions and broccoli add a nice contrast the the cooked chicken.

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