Monday, January 9, 2017

Orange Chicken

4 Boneless skinless chicken breasts cubed
3/4 cup Freshly squeezed orange juice
1 tbs. Orange zest
Sesame oil
Cooking oil of choice
Dried ginger
Garlic Powder
Red pepper flakes
Sweetener of choice, I used Monk fruit sugar in the raw
Oyster sauce
Soy sauce
Rice wine vinegar

Cube chicken in small pieces and put in a bowl. Sprinkle cornstarch over chicken and stir to completely coat each piece of chicken. In a large wok heat cooking oil on medium high, I used Thrive algae oil, along with the sesame oil. Approximately 2 tablespoons of each oil to fry up chicken until browned crisp and cooked through. You might need to add a little more of both oils if it looks like your chicken is not frying up. Once the chicken is done remove onto a plate and set aside. Lower wok heat and add the orange juice, about 1/2 a teaspoon of garlic powder about a tablespoon of sugar, a tablespoon of soy sauce, a tablespoon of the rice wine vinegar, the orange zest, a tablespoon of oyster sauce about 1/2 teaspoon of dried ginger. Add red chili flakes to your liking. In a small bowl combine about a teaspoon of cornstarch with a tablespoon of water and stir until dissolved. Raise wok heat and pour cornstarch mixture into sauce. Make sure you stir sauce continuously as it will thicken up quickly, once it does add chicken back into the sauce and stir so that it is well coated with the sauce. Serve with rice and/or veggies.

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