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Orange chicken ii
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| Artist: |
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| Categories: |
Asian, Chicken, Chinese, Entrees, Ethnic, Fruits, Nuts, Orange, Oriental, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| | Whole chicken breasts | | 1
| | Green onion | | | MARINADE | | 2
| | Slices ginger | | 1/4
| tbsp | Salt | | 4
| | Dried red peppers | | 1
| tbsp | Soy sauce | | | SAUCE | | 1
| tbsp | Cornstarch | | 1 1/2
| tbsp | Rice wine | | 3
| tbsp | Oil | | 1
| tbsp | Soy sauce | | 2
| tbsp | Fresh orange peel | | 1
| tbsp | Red wine vinegar | | 2 1/2
| tbsp | Sugar |
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Procedures:
| 1 | Preparation: cut chicken into ? pieces. | | 2 | Mix marinade. | | 3 | Add chicken. | | 4 | Marinate 30 minutes. | | 5 | Shred orange peel. | | 6 | Fine chop green onion. | | 7 | Mince ginger. | | 8 | Mix sauce. | | 9 | Cooking: heat 2 tbs oil in wok over high heat. | | 10 | Stir-fry chicken 2-3 minutes until white and firm. | | 11 | Remove. | | 12 | Wipe wok clean. | | 13 | Heat 1 tbs oil over high heat. | | 14 | Stir-fry dried peppers until dark red. | | 15 | Reduce temperature to medium. | | 16 | Stir-fry orange peel; green onion and ginger until aroma comes. | | 17 | About 1 minute. | | 18 | Raise temperature to high. | | 19 | Add sauce. | | 20 | Bring to boil. | | 21 | Return chicken to wok. | | 22 | Stir-fry until well mixed and heated through. |
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