Orange Chicken Ii
Yield
4 servingsPrep
20 minCook
20 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
whole |
|
| 1 | each |
scallions, spring or green onions
|
|
| Marinade | |||
| 2 | slices |
ginger
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | each |
sweet red bell peppers
dried |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| Sauce | |||
| 1 | tablespoon |
cornstarch
|
|
| 1 ½ | tablespoons |
rice wine
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | tablespoons |
orange zest
fresh |
|
| 1 | teaspoon |
red wine vinegar
|
|
| 2 ½ | teaspoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
whole |
|
| 1 | each |
scallions, spring or green onions
|
|
| Marinade | |||
| 2 | slices |
ginger
|
|
| 1.3 | ml |
salt
|
|
| 4 | each |
sweet red bell peppers
dried |
|
| 15 | ml |
soy sauce, tamari
|
|
| Sauce | |||
| 15 | ml |
cornstarch
|
|
| 23 | ml |
rice wine
|
|
| 45 | ml |
vegetable oil
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
orange zest
fresh |
|
| 5 | ml |
red wine vinegar
|
|
| 13 | ml |
sugar
|
|
Directions
Cut chicken into ¾ inch pieces.
Mix marinade.
Add chicken.
Marinate 30 minutes.
Shred orange peel. Fine chop green onion.
Mince ginger.
Mix sauce.
Heat 2 tablespoon oil in wok over high heat.
Stir-fry chicken 2 to 3 minutes until white and firm.
Remove. Wipe wok clean.
Heat 1 tablespoon oil over high heat.
Stir-fry dried peppers until dark red.
Reduce temperature to medium.
Stir-fry orange peel; green onion and ginger until aroma comes.
About 1 minute. Raise temperature to high. Add sauce.
Bring to boil.
Return chicken to wok.
Stir-fry until well mixed and heated through.
