My favorite Chinese dish is Orange Chicken. I found this recipe for Sesame Orange Shrimp a couple of years ago, but have made some substitutions that C and I love. We had it again last night. It's stinkin' good. Try it.
Sesame Orange Chicken
from Everyday Food Magazine
2 large egg whites
1/4 cup cornstarch
1/4 cup sesame seeds (I usually omit them because they're expensive and it takes the whole container for one meal. We don't miss them.)
salt and pepper
2-3 boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 cup vegetable oil, plus more if needed
1 cup fresh orange juice
2 tbs soy sauce (I get the lower sodium kind)
1 tbs sugar
4 scallions, trimmed and thinly sliced (I also omit these)
To spice it up a bit, I add a bit of crushed red pepper flakes to the batter, as well as to the orange sauce.
In a large bowl, whisk together egg whites, cornstarch, sesame seeds (if using), 1 tsp salt, 1/2 tsp pepper (and crushed red pepper, if using) until frothy. Add chicken, toss to coat.
Heat 1/4 oil in a large nonstick skillet over mid-high heat. Working to 2 or 3 batches, cook chicken until golden and crisp, about 3-4 minutes per side; transfer to a paper-towel-lined plate to drain. Add more oil to skillet if needed and cook remaining batches.
Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar (and crushed red pepper, if using); boil over high heat until syrupy and reduced to about 1/3 cup, 4-5 minutes. Return chicken to skillet; add scallions (if using) and cook until heated through and coated with sauce, about 1 minute.
Serve with rice or your favorite Chinese noodles.
1/4 cup cornstarch
1/4 cup sesame seeds (I usually omit them because they're expensive and it takes the whole container for one meal. We don't miss them.)
salt and pepper
2-3 boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 cup vegetable oil, plus more if needed
1 cup fresh orange juice
2 tbs soy sauce (I get the lower sodium kind)
1 tbs sugar
4 scallions, trimmed and thinly sliced (I also omit these)
To spice it up a bit, I add a bit of crushed red pepper flakes to the batter, as well as to the orange sauce.
In a large bowl, whisk together egg whites, cornstarch, sesame seeds (if using), 1 tsp salt, 1/2 tsp pepper (and crushed red pepper, if using) until frothy. Add chicken, toss to coat.
Heat 1/4 oil in a large nonstick skillet over mid-high heat. Working to 2 or 3 batches, cook chicken until golden and crisp, about 3-4 minutes per side; transfer to a paper-towel-lined plate to drain. Add more oil to skillet if needed and cook remaining batches.
Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar (and crushed red pepper, if using); boil over high heat until syrupy and reduced to about 1/3 cup, 4-5 minutes. Return chicken to skillet; add scallions (if using) and cook until heated through and coated with sauce, about 1 minute.
Serve with rice or your favorite Chinese noodles.
Yeah Nicole! I'm glad you are using the site for its intended purpose! And I appreciate the feedback on the ones you've tried.
ReplyDeleteA grill pan is simply an indoor grill (it goes over the stove burners, like a griddle pan for pancakes). I got mine from Williams Sonoma, but they sell them at Target, Bed Bath and Beyond, etc. If you have a real grill, use that. You could also make it on a George Foreman grill, if you have that. I would imagine you could probably just saute it in a pan, if you had to, but grilling is good...
Mmm, good one, Keely. This looks extra tasty.
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