asian food, anyone?

Question

where can i find a recipe for orange chicken?

Answer 1

Orange Chicken like Panda Express's®

Serves: 6 - 8
Prep. Time: 1:00

1 large orange
2 Tbls. chicken broth
1 Tbls. soy sauce
1/2 tsp. granulated sugar
2 lbs. boneless, skinless chicken breasts - cubed
1 egg - beaten
1 1/2 tsp. salt
1/4 tsp. ground white pepper
1/2 cup cornstarch
1/4 cup all-purpose flour
vegetable oil OR peanut oil – for deep-frying
1 Tbls. vegetable oil OR peanut oil
1 Tbls. minced fresh ginger root
1 clove garlic - minced
1/4 cup chopped green onions
1 dash red pepper flakes
1 Tbls. rice wine
1 Tbls. cornstarch mixed with 1/4 cup cold water
1/2 - 1 tsp. sesame oil

-Obtain 2 tsp. zest and 1/4 cup juice from orange, discard remaining orange.
-In a small bowl, combine orange zest, orange juice, chicken broth, soy sauce, and sugar; set aside.
-In a bowl, knead together chicken, egg, salt, and pepper; set aside.
-In a separate bowl, mix 1/2 cup cornstarch and flour. Fold in chicken mixture until coated well.
-Working in small batches, drop pieces of coated chicken into 375 degree oil and deep-fry for 3 – 4 minutes, then remove from oil and drain on cooling racks. Set aside and keep warm.
-Heat wok to high. Add 1 Tbls. oil, ginger, and garlic; stir-fry for 30 seconds.
-Add onions and pepper to wok and stir-fry for 1 minute.
-Add rice wine and prepared orange sauce to wok and stir; bring to a boil.
-Add cornstarch/water mixture into wok and cook, stirring often, until sauce has thickened.
-Add cooked chicken and sesame oil to wok, stir to coat.
-Serve immediately over cooked rice.

Answer 2

I don't see why you couldn't sub white meat chicken for the beef in this recipe.


Orange Beef

half pound boneless beefsteak, sliced into 1 half X 2 x half inch pieces
half teaspoon baking soda
half Cup water

Marinade:
half teaspoon kosher salt
1 small egg
2 tablespoons cornstarch
1 tablespoon corn oil

Sauce:
2 tablespoons chicken broth recipe here
1 teaspoon sugar
half teaspoon cornstarch
half tablespoons rice wine
half teaspoons mild rice vinegar
1 tablespoon soy sauce
1 teaspoon oriental sesame oil
2 cups corn oil, for frying
1 large piece dried tangerine peel, in small pieces
4 to 5 dried hot red chili peppers
2 tablespoons minced fresh ginger
half teaspoon minced garlic
1 scallion, chopped
2 teaspoons sugar

Mix the beef with the baking soda and water; refrigerate for 1 hour. Rinse the beef thoroughly with cold water and dry well. The meat must be very dry. Mix the marinade ingredients, add the beef, mix well and refrigerate again for at least 1 hour. Mix the sauce ingredients and set aside with all the other ingredients near the stove. Put a colander or stainless steel Chinese strainer over a pot and place near the stove. Heat a wok over high heat and add the oil. When the oil is hot and almost smoking, add the beef. Stir and fry until it just changes color, then remove the beef with a slotted spoon and drain in the colander. Heat the oil again until very hot. Return the beef to the oil and stir and fry once more, until the beef is crispy around the edges. Pour the beef and oil into the colander over the pot and allow the oil to drain away. Reheat the wok to medium hot. Heat 2 tablespoons of the drained oil, then add the tangerine peel, chili peppers, ginger, garlic and scallion. Stir fry for a few seconds, or until the chili peppers brown, then add the beef. Stir for 30 seconds and add the sugar. Add the sauce to the beef, stirring constantly until it coats the meat with a clear glaze. Turn off the heat and serve hot.

Answer 3

Grilled Orange Chicken

INGREDIENTS:
1/2 cup orange marmalade
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon rubbed sage
2 tablespoons chopped fresh chives
1 (3 pound) chicken, cut into pieces
1/2 teaspoon garlic salt
1/4 teaspoon coarsely ground black pepper

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat a grill for medium heat.
Combine the marmalade, vinegar, olive oil, and sage in a small saucepan. Cook over low heat for 2 minutes until smooth. Stir in the chives, then remove 1/3 of the sauce to serve with the chicken later on.
Season the chicken pieces with garlic salt and pepper. Grill for about 15 minutes on each side, then brush with glaze. Continue cooking until done, 20 to 30 minutes, turning occasionally, and brushing with additional glaze. Serve with reserved marmalade glaze.

Prep Time:10 Minutes
Cook Time:55 Minutes
Ready In:1 Hour 5 Minutes
Servings:4

You can find this recipe at AllRecipes.com

Answer 4

Title: ORANGE CHICKEN #1
Categories: Chinese, Chicken
Yield: 4 servings

1 1/4 lb Skinned and boned chicken, 1
-1/2-inch pieces
6 tb Dry sherry, divided
1/4 ts Salt
4 ts Peanut oil
1/2 c Julienne-cut red bell pepper
1/4 c Diagonally sliced scallions
Zest of 1/2 small orange,
-cut into 2 x 1/8-inch
-strips
And blanched (use lemon
-zest)
1 Garlic clove, minced
1 tb Each reduced-sodium soy
-sauce and water
1 ts Each cornstarch, sugar, and
-rice vinegar
4 Trimmed scallions, 4 inches
-long for garnish

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. 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. Drain chicken,
reserving marinade. Add chicken to skillet (or wok),
increase heat, and stir-fry until chicken is browned,
about 5 minutes. Te reserved marinade add remaining 3
tablespoons sherry, and the soy sauce, water,
cornstarch, sugar, and vinegar and stir to dissolve
cornstarch. Pour over chicken mixture and cook,
stirring constantly, until mixture thickens. Serve
garnished with scallions.

Answer 5

Orange Stir-Fried Chicken
This stir-fry is the best of both worlds: simple and flavorful. Seasoned with orange, ginger and garlic, it’s delicious!

INGREDIENTS:
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1 teaspoon grated ginger root or 1/2 teaspoon ground ginger
1 garlic clove, finely chopped
1 pound boneless skinless chicken breast, cut into 1/4-inch strips
1/2 cup orange juice
2 teaspoons cornstarch
2 teaspoons vegetable oil
3 cups thinly sliced fresh mushrooms (8 ounces)
1 medium carrot, coarsely shredded (1/2 cup)
4 cups hot cooked rice

DIRECTIONS:
1 . Mix soy sauce, 1 teaspoon cornstarch, the ginger root and garlic in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes.
2 . Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved; set aside.
3 . Heat 1 teaspoon of the oil in 10-inch nonstick skillet or wok over high heat. Add chicken; stir fry 4 to 6 minutes or until chicken is no longer pink in center. Remove chicken from skillet.
4 . Add remaining 1 teaspoon oil to skillet. Add mushrooms and carrot; stir-fry about 3 minutes or until mushrooms are tender. Stir in chicken and orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 30 seconds or until thickened. Serve over rice.

Answer 6

www.cdkitchen.com/recipes/cat/465/ - 40k

Answer 7

ummmm...google.