RVGoddess.com | Chinese Orange Chicken

A "not really Chinese food" dish that is never-the-less very popular in Chinese restaurants throughout America. No matter the authenticity, it is delicious. My version is not breaded and not deep fried (no!), but delicately dredged in cornstarch for a silky consistency.

About one pound boneless, skinless chicken thighs (4 to 6 thighs), cut into bite-sized pieces
3 Tablespoons corn starch or potato starch
Peanut or vegetable oil for stir frying
1 red bell pepper, cored and slivered thin lengthwise
3 green onions, sliced into one-inch long pieces
Sesame seeds to garnish, optional

SAUCE:
Zest and juice from one orange (approximately 1/3 to 1/2 cup juice)
1 Tablespoon freshly grated ginger root
3 Tablespoons soy sauce (I use low sodium)
2 Tablespoons dry sherry (or water)
1 Tablespoon honey
1 teaspoon sesame oil
1/2 teaspoon dried chili flakes

Prepare the sauce mixture: zest the orange, then juice the orange. Place the zest and orange juice in a small bowl or measuring cup and add the grated ginger root, soy sauce, sherry, honey, sesame oil and dried chili flakes. Set aside.

In a plate or bowl, toss the chicken pieces with the cornstarch to coat evenly. Heat a large skillet (or wok) over a medium-high flame and coat the bottom generously with oil. Place pieces of the cornstarch-dusted chicken into the pan and let the chicken brown on both sides until just cooked through - 3 or 4 minutes per side. Remove the cooked chicken to a clean plate. Set aside. Remove any excess oil from the skillet, then add the slivered bell pepper to the skillet and stir fry for one minute. Return the cooked chicken, along with the sliced green onion to the skillet. Give the sauce mixture a quick stir, then pour the sauce mixture over all. Stir well to coat and rewarm the chicken. The sauce will quickly thicken; let bubble for about one minute. Transfer to a platter, garnish if desired, and serve. Serves 4, with rice.

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