Wednesday, March 10, 2010

Ginger Orange Chicken a Family favorite

First off I have to say I am SO excited! I got my new pasta toys in the mail today!!!!


I got a super cool pasta cutter that has a flat edge and a swiveled edge for cool pasta cutting. It can also be used as a pastry wheel.

Then i got a ravioli press. This makes it easier to fill ravioli. It is pretty nifty!

Last but not least are my 2 new kitchen aid attachments. I got the wide noodle cutter and the angel hair cutter! Life is so good right now!

Ok so now that I have had a party with my new kitchen gadgets time to get to dinner.

Gingembre Poulet à l'orange or as we say it Ginger Orange Chicken, has been one of my friends and families favorite meals I make. We are really lucky to ever have any leftover. While it is not hard to make, I strongly recommend you SOUS it all before you start. There are a lot of chopped up items that go into this and the chicken fried rice that we serve with it. So I SOUS it all up and it is a piece of cake.

Gingembre Poulet à l'orange

Ginger Orange Chicken
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
Canola oil
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, peeled and finely minced
1 teaspoon garlic, minced
1/2 teaspoon crushed chili pepper flakes
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil
Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
Zest of one orange
Directions:
In large bowl combine egg, salt, pepper and 1 tablespoon oil and mix well.
Stir cornstarch and flour together and add chicken pieces to coat.
Stir floured and starched chicken into the large bowl with wet ingredients. Stir to coat.
Heat oil for deep-frying in wok or skillet or deep-fryer to 375 degrees.
Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

Clean skillet and heat 15 seconds over high heat.
Add 1 tablespoon oil.
Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
Add and stir-fry crushed chiles and green onions.
Add rice wine and stir 3 seconds.
Add Orange Sauce and bring to boil.

Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
Heat until sauce is thickened.
Stir in sesame oil and orange zest if desired.

Serve over chicken fried rice. Or plain rice if you want, but its better over the fried rice.


I always always always double the recipe for this meal. I have 1 electric skillets I use. This one is my presto electric skillet. It is huge and i love it because i can fit everything in it.


Chicken fried rice recipe to follow....

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