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-> [Asian, Chicken, Chinese, Ethnic, Fruits, Orange, Poultry] -> [Orange chicken #1 Recipe] |
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Orange chicken #1
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| Artist: |
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| Categories: |
Asian, Chicken, Chinese, Ethnic, Fruits, Orange, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1 1/4
| lbs | Skinned and boned chicken, 1 | | | -?inch pieces | | 6
| tbsp | Dry sherry, divided | | 1/4
| tsp | Salt | | 4
| tsp | Peanut oil | | 1/2
| cup | Julienne-cut red bell pepper | | 1/4
| cup | Diagonally sliced scallions | | | Zest of ?small orange | | | -cut into 2 x 1/8-inch | | | -strips | | | And blanched (use lemon | | | -zest) | | 1
| | Garlic clove, minced | | 1
| tbsp | Each reduced-sodium soy | | | -sauce and water | | 1
| tsp | Each cornstarch, sugar, and | | | -rice vinegar | | 4
| | Trimmed scallions, 4 inches | | | -long for garnish |
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Procedures:
| 1 | In glass or stainless-steel bowl combine chicken, 3 tablespoons of the sherry, and the salt and let stand at room temperature for 30 minutes. | | 2 | In 9-inch skillet or a wok, heat oil over medium-high heat; add bell pepper, scallions, orange zest and garlic and cook, stirring quickly and frequently, until vegetables are tender-crisp, about 3 minutes. | | 3 | Drain chicken, reserving marinade. | | 4 | Add chicken to skillet (or wok), increase heat, and stir-fry until chicken is browned, about 5 minutes. | | 5 | Te reserved marinade add remaining 3 tablespoons sherry, and the soy sauce, water, cornstarch, sugar, and vinegar and stir to dissolve cornstarch. | | 6 | Pour over chicken mixture and cook, stirring constantly, until mixture thickens. | | 7 | Serve garnished with scallions. | | 8 | [weight watchers new international cookbook] |
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