Beautiful chicken dish.
I love cooking and eating Asian foods and one of my New Year’s resolutions was to cook it more often.
My favorite dinner party would be to make my homemade egg rolls, maybe some type of dumping with dipping sauces for an appetizer and then a small bowl of my Egg Flower Soup, followed by some Teriyaki Flank Steak, Fried Rice (or lo mein) and a Bitter Greens Salad with Yuzu Dressing Oh, and of course to go with the main dish, my Shrimp Foo Yung.
I’ve never tried any Asian desserts I have liked that much. Almond cookies or ok but that’s not dessert. Maybe my Bananas in Creme Fraiche rolled in Coconut on top of some raspberry puree would make a tasty dessert and my Nutella Cherry Dumplings along side the banana rolls for a little added crunch.
For this dinner (that’s still in my head) I would use my purple brocade table cloth I bought a few years ago when we did a going away party for friends moving to China. It has butterflies embroidered all over it and top the table with some of my black lanterns I would have to steal from outside and add my beautiful collection of chop sticks; some my son, Scott, who brought them to me from Vietnam trip. Wouldn’t a scattering of fortune cookies (and I could make my own) all over the table be fun.
There’s another orange chicken I made back in 2015 but this one has more veggies and a sweeter sauce and no coating on this chicken. After seeing something online I decided to come up with my own recipe.
BLAST FROM THE PAST: Looking for something to make with this Orange Chicken. How about my “The Best Egg Rolls“. Believe me they are the best. I’ve been making my sister’s recipe for over 30 years.
Just look at all those good vegetables.
Zest the orange and then remove the orange sections for later.
Make the sauce and set aside.
Brown the chicken pieces in a skillet until almost done and a little brown on edges.
Add in the onions and peppers and stir-fry for a ew minutes then add in the water chestnuts, snow peas and broccoli and stir for a few minutes until they start to darken. You want these still a little crunchy.
Add in the chicken and stir to mix.
Pour in the sauce.
Give this a quick toss.
Sprinkle with green onions and the orange sections right before serving.
- 1 lb. boneless chicken, cut in 3/4" pieces
- 2 Tbsp. olive oil
- 1/2 yellow bell pepper, cut in thin strips
- 1/2 red bell pepper, cut in thin strips
- 1/2 orange bell pepper, cut in thin strips
- 2 c. broccoli florets
- 2 c. sugar snap peas, strings removed and cut in half on diagonal
- 1 bunch green onions, sliced thin for garnish
- 1 tsp. fresh grated ginger
- Orange sections from fresh orange (or use canned mandarin oranges)
- 1 c. water
- 1/2 c. fresh squeezed orange juice
- juice of one lemon
- zest from 1-2 oranges
- 1/3 c. brown sugar or Xylitol sweetener
- 2 Tbsp. rice vinegar
- 1/2 tsp. sesame oil
- salt and pepper to taste
- 1/2-1 tsp. crushed red pepper
- 1/4 tsp. paprika
- 1/8 tsp. cayenne pepper, optional
- 1 clove garlic, finely minced
- 1 Tbsp. cornstarch or arrowroot
- 2 Tbsp. water (to dissolve the cornstarch in)
- Put one tablespoon of the olive oil in large skillet or wok and heat until it starts to shimmer. Add the chicken pieces and stir until they have cooked and no longer pink, about 6-7 minutes. Remove from pan and set aside.
- Add the remaining one tablespoon of olive oil to the pan and add in the bell peppers and stir-fry for 5-6 minutes. Add in the broccoli, sugar snap peas, garlic and ginger to the pan and stir until the broccoli and sugar snap peas are heat, dark green but not too soft. You want them to be a little crisp.
- Add in the cooked chicken and then the sauce and stir to coat all the ingredients. Serve with brown rice or some type of Asian noodle.
- For the sauce: Add the 1 cup water, orange juice, lemon juice, zest of orange, brown sugar, soy sauce, rice vinegar, minced garlic, and sesame oil. Heat to a simmer and add salt and pepper to taste. Add in the crushed pepper, as little and much as you want.
- When this has come to a simmer stir the cornstarch into the 2 tablespoons of water and whisk to remove all lumps. Slowly add this to the sauce mixture and stir until thick.