barbszy
04-02-2008, 11:27 AM
“Spicy” Orange Chicken
* 2 oranges
* 1/4 C mild-flavored molasses
* 1 TBSP soy sauce
* 2 TSP cornstarch
* 3/4 C all-purpose flour
* 1 lb boneless, skinless chicken thighs, cut into 1 inch pieces
* 3 tbl vegetable oil, for frying
* 2 TBL chili sauce
* 4 whole dried chili peppers
* 2 cloves garlic, minced
* 1/2 tsp ground ginger
* Hot cooked rice or stir fry noodles
Remove 1/2 inch wide strips of peel from 1 orange with a vegetable peeler. Slice peel into 1 inch pieces; set aside.
Juice oranges to measure 1/2 C juice. Combine juice, molasses, soy sauce, and cornstarch in a small bowl; set aside.
Dredge chicken in flour and add to heated oil in skillet.Cook about 4 minutes or until chicken is golden brown and no longer pink in center, stirring occasionally to break up pieces with spoon.
When chicken is cooked, wipe the skillet clean.
Reheat skillet and add chili sauce, orange peel, died chili peppers, garlic and ginger; stir fry 30 seconds to 1 minute or until fragrant.
Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Return chicken to wok; mix well. Transfer to serving plater and serve over rice or noodles.
* 2 oranges
* 1/4 C mild-flavored molasses
* 1 TBSP soy sauce
* 2 TSP cornstarch
* 3/4 C all-purpose flour
* 1 lb boneless, skinless chicken thighs, cut into 1 inch pieces
* 3 tbl vegetable oil, for frying
* 2 TBL chili sauce
* 4 whole dried chili peppers
* 2 cloves garlic, minced
* 1/2 tsp ground ginger
* Hot cooked rice or stir fry noodles
Remove 1/2 inch wide strips of peel from 1 orange with a vegetable peeler. Slice peel into 1 inch pieces; set aside.
Juice oranges to measure 1/2 C juice. Combine juice, molasses, soy sauce, and cornstarch in a small bowl; set aside.
Dredge chicken in flour and add to heated oil in skillet.Cook about 4 minutes or until chicken is golden brown and no longer pink in center, stirring occasionally to break up pieces with spoon.
When chicken is cooked, wipe the skillet clean.
Reheat skillet and add chili sauce, orange peel, died chili peppers, garlic and ginger; stir fry 30 seconds to 1 minute or until fragrant.
Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Return chicken to wok; mix well. Transfer to serving plater and serve over rice or noodles.