Filed under: Chicken, Main Course | Tags: Chicken, orange, Snap pea, stir-fry
I usually don’t follow recipes exactly. I use them more as a methodology, an idea of how to make something, making changes according to my family’s preferences. However, Epicurious has a great recipe for orange chicken. While I didn’t follow the recipe to a “T” I did use the exact orange sauce the recipe calls for. I love chinese take-out and this sauce is the closest I’ve come to the “real thing.” I didn’t serve my chicken with rice (“M” always makes a huge mess when she eats rice and I didn’t feel like the clean-up after dinner.) I also didn’t make it spicy (“C” hates spicy food so I thought I’d save his taste buds.)
Orange Chicken Stir Fry (adapted from Epicurious.com)
3/4 cup orange juice
6 tablespoons soy sauce, divided
1 tablespoon cornstarch
2 teaspoons finely grated orange peel
2 tablespoons vegetable oil
1 small red onion, halved, thinly sliced
1 1/2 pounds chicken cutlets, cut crosswise into 1/2-inch-wide strips
1 pound snap peas
1 package Chinese egg noodles
Scallions and sesame seeds for garnish (optional)
Whisk juice, half of the soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.
Heat oil in large wok or nonstick skillet over high heat. Add onion. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper.
Meanwhile, cook chinese egg noodles according to package instructions. Drain and immediatly toss with other half of soy sauce.
To serve, top egg noodles with stir fry chicken. Garnish with sesame seeds and chopped scallion.