Made with chile paste and orange juice, this recipe for Orange Chicken is great for busy weeknights. For a more traditional Chinese Orange Chicken recipe use Red Chilies also while making.
What you need-
* 2 tbsp. Chinese rice wine or dry sherry
* 1 tbsp. cornstarch
* 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
* Marinade
Sauce-
1/4 tsp.chile paste
* 1 clove minced garlic
* 1 slice minced ginger
* Oil
* 1/3 cup orange juice
* 2 tbsp. dark soy sauce
* 1 tsp. sesame oil
* 1 tsp. brown sugar
Way To Make-
Place the chicken in a bowl, and add the marinade ingredients to it. Marinate the chicken for 30 minutes. While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.Heat some oil in a wok, add 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 and serve hot.
If the orange flavor is too tangy, use a combination of orange juice and water to make 1/3 cup.
What you need-
* 2 tbsp. Chinese rice wine or dry sherry
* 1 tbsp. cornstarch
* 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
* Marinade
Sauce-
1/4 tsp.chile paste
* 1 clove minced garlic
* 1 slice minced ginger
* Oil
* 1/3 cup orange juice
* 2 tbsp. dark soy sauce
* 1 tsp. sesame oil
* 1 tsp. brown sugar
Way To Make-
Place the chicken in a bowl, and add the marinade ingredients to it. Marinate the chicken for 30 minutes. While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.Heat some oil in a wok, add 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 and serve hot.
If the orange flavor is too tangy, use a combination of orange juice and water to make 1/3 cup.
