I made Orange Chicken the other night. My husband and son were VERY happy with it. I got it from a recipe page, and tweaked it a bit. Here's a similar recipe:
INGREDIENTS
* Sauce:
* 1and 1/2 cup water
* 6 tablespoons of freshly squeezed orange juice from 1 large orange
* 3 1/2 tablespoons soy sauce
* 2 tablespoons grated or sliced orange zest (from the orange used for the juice)
* 1 cup packed brown sugar
* 1 tablespoon minced fresh garlic
* 1/2 teaspoon minced fresh ginger
* 2 tablespoons chopped green onion
* 1 tablespoon chopped FRESH mint leaves
*
* 3 tablespoons cornstarch
* 2 tablespoons water
*
* Veggies:
* 2-4 cups of whole broccoli florets
* Chicken:
* 2 boneless, skinless hala chicken breasts, or five - six skinless boneless halal chicken thighs, cut into 1/2 inch pieces,
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 cup or so of Canola Oil
DIRECTIONS
1. Pour into saucepan water, orange juice, soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, mint, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
2. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
4. Heat the oil in a large skillet over medium heat. Place chicken in skillet slowly, and bro.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; fold in chicken pieces and fresh broccoli florets, and simmer, about 5 minutes, folding until all the florets and chicken pieces are coated with the orange glaze sauce. occasionally.
Serve on a bed of fluffy jasmine rice or, my favorite, Calrose rice.
Although this describes a general recipe, I made a lot of changes by eye. If you are comfortable cooking, you may see areas you'd like to change to your taste or preference, like I did. You can also cut out the frying and flour by just tossing your skinless chicken in canola oil until done, or even baking the chicken beforehand. This will give a considerably different texture to the dish, but I have done it before and it was delicious.
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