Chinese: Orange Chicken

Name: Chinese: Orange Chicken
Total time: P1H
Yield: 3
Cuisine: Asian
Ingredients: soy sauce, tamari; rice wine; cornstarch; ginger; sesame oil; chicken; orange zest; chicken broth; soy sauce, tamari; rice wine; cornstarch; sesame oil; white pepper; peanut oil; rice; snow pea pods

Asian flavors ring true in this orange scented Chinese chicken with snow pea pods.

Yield

3 servings

Prep

10 min

Cook

15 min

Ready

60 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
1	tablespoon	soy sauce, tamari
1	tablespoon	rice wine
2	teaspoons	cornstarch
1 ½	teaspoon	ginger fresh, minced
1	teaspoon	sesame oil
1	pound	chicken boned, skinned and cut into 1/2-inch cubes
2	teaspoons	orange zest fresh, minced
2	tablespoons	chicken broth
1 ½	tablespoon	soy sauce, tamari
1	tablespoon	rice wine
2	teaspoons	cornstarch
1	teaspoon	sesame oil
1	x	white pepper	*
¼	cup	peanut oil
1	x	rice cooked	*
8	each	snow pea pods	*

Ingredients

Amount	Measure	Ingredient	Features
15	ml	soy sauce, tamari
15	ml	rice wine
1E+1	ml	cornstarch
7.5	ml	ginger fresh, minced
5	ml	sesame oil
453.6	g	chicken boned, skinned and cut into 1/2-inch cubes
1E+1	ml	orange zest fresh, minced
3E+1	ml	chicken broth
23	ml	soy sauce, tamari
15	ml	rice wine
1E+1	ml	cornstarch
5	ml	sesame oil
1	x	white pepper	*
59	ml	peanut oil
1	x	rice cooked	*
8	each	snow pea pods	*

Directions

Combine first five ingredients in small bowl. Add chicken and toss to coat well. Cover and marinate at room temperature at least 30 minutes, stirring occasionally.

Soak orange peel in enough water to cover, about 5 minutes. Drain and set aside.

Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper. Mix. Set aside.

Heat ¼ cup oil. Drain chicken. Stir-fry in small batches, about 2 minutes. Remove.

Heat peanut oil with orange peel; stir-fry 1 minute. Return chicken to wok with snow peas and soy mixture; stir-fry 3 minutes.

Serve immediately over rice.