Рецепт Lighter Orange Chicken
If you know me at all, then you know that I have an incredible passion for Asian cuisine. My love affair continues. I have so many favorites that I hope to make them all some day. I also know that my love of Asian cuisine definitely has an American flair to it. I am by no means claiming that I make authentic Asian dishes.
On that note, Orange Chicken is actually the hubby’s favorite. The popular fast-food chain called Panda Express, which I frequent at least once a month, makes theirs in some kind of breading and then fried. My recipes creaet all the intense flavors of Orange Sauce without all the added grease or fat.
Lighter Orange Chicken
Use the arrowroot and water to make a “roux” to thicken up your orange sauce. You can use flour or cornstarch, but check the PP value.
Author: Marlene Baird
Serves: 4
Ingredients
- 1 pound boneless skinless chicken breast, cut into pieces
- ½ Tablespoon sesame oil
- 1 teaspoon minced ginger root
- 1 clove garlic, minced
- ¼ teaspoon cayenne or red pepper flakes
- ¼ cup sliced green onions or scallions
- 1 tablespoon rice wine
- ORANGE SAUCE:
- 1½ tablespoons soy sauce
- Juice of 1 fresh orange (or about 3 tablespoons orange juice)
- 1 Tablespoon brown sugar
- 1 Tablespoon white wine vinegar
- Orange zest from 1 orange
- For the Roux
- 1 tablespoon arrowroot
- 1 tablespoon water
Directions
Mix together ingredients for orange sauce. Set aside.
Heat ½ tablespoon oil in a skillet over high heat.
Add minced ginger and garlic, stirring about 30 seconds.
Add chicken and saute about 5 – 6 minutes
Add the crushed red peppers and chopped green onion and saute about 1 minute.
Pour in the rice wine.
Add orange sauce to skillet and stir well.
Make a roux with 1 tablespoon of arrowroot and 1 tablespoon water and mix until smooth.
Add to skillet and stir until the orange sauce thickens.
Before serving, add the grated orange zest.
Serve over steamed rice.
PP Value
4 PP per serving add 5 PP for every cup of steamed rice (white or brown)
3.2.1753
After making this Orange Chicken, I think it’s my all-time favorite Orange Chicken.
Ever, E V E R!
This dish went fast in our house. We all wanted seconds and thirds. i had to tell Melissa that she had to save some for Steve, because I knew this one would be one of this favorites.
Oh, a little tip to share with all of you. My Chicken breast were frozen and before they were completely thawed out, that is the best time to cut it into the cubes that you see in the picture above.
Next on my list of things to finesse, is taking the time to slice my oranges all the same thickness.
What is your favorite cuisine to cook? Is it the same cuisine that you enjoy at restaurants too?
Thanks for stopping by and have a great day.
Marlene