Orange Chicken

Apr 19, 2015 by

Orange chicken Chun Pei Gai Pan is Traditionally a Hunan recipe contained what is called chun pei, or ‘old skin,’ to describe the dried citrus peel used in its preparation.  For restaurants outside of Asia, fresh orange peel is often used instead.
If you like take-out Orange Chicken then I am sure you will like this recipe.

Ingredients:
For the Sauce
  • 1 tbsp orange zest ( you should have enough of 1 orange) Use dried orange peel if needed
  • ? cup orange juice
  • 5 tbsp low salt soya sauce
  • 5 tbsp sugar
  • 5 tbsp rice wine vinegar (keep 1 tbsp separate)
  • 1 tbsp grated ginger
  • 2 cloves garlic
  • 1 tsp sambal oelek
  • 3 green onions
  • ½ tsp sesame oil
  • 1 tbsp cornstarch diluted with 2 tbsp water
For the chicken
  • 3 chicken breast cut in small pieces
  • ½ cup cornstarch
  • ½ cup all purpose flour
  • ½ tsp salt
  • 1 tsp black pepper
  • 1 egg
  • 1 tbsp canola oil
  • ½ cup water
Instructions
  1. Zest the orange it should give you about 1 tbsp. Squeeze the orange and use the juice for the sauce. Add the sugar, soya sauce and rice wine vinegar. Set aside.
  2. In another bowl grate the ginger and garlic, add the sambal oelek. Cut up the green onions and add to the garlic ginger mixture. Add the rice wine vinegar and sesame oil. Set aside
  3. One more bowl add the cornstarch, flour, salt, black pepper, egg and oil and water . Whisk till you have a smooth batter.
  4. Add the chicken to the batter. Put canola oil to a deep skillet or wok. Make sure it’s hot enough to fry the chicken (375F). The chicken when it’s done is not going to be dark that’s because the cornstarch added to the batter. Fry for about 5 minutes.
  5. In another skillet or wok put 1 tbsp canola oil and fry the green onion mixture for a few minutes. Then add the orange mixture. To thicken the sauce add the diluted cornstarch.
  6. Pour over the fried chicken and toss till the chicken is covered in the sauce.

Orange Chicken

Orange chicken Chun Pei Gai Pan is Traditionally a Hunan recipe contained what is called chun pei, or â??old skin,â?? to describe the dried citrus peel used in its preparation. For restaurants outside of Asia, fresh orange peel is often used instead.

20 minPrep Time

10 minCook Time

30 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

    For the Sauce
  • 1 tbsp orange zest ( you should have enough of 1 orange) Use dried orange peel if needed
  • 2/3 cup orange juice
  • 5 tbsp low salt soya sauce
  • 5 tbsp sugar
  • 5 tbsp rice wine vinegar (keep 1 tbsp separate)
  • 1 tbsp grated ginger
  • 2 cloves garlic
  • 1 tsp sambal oelek
  • 3 green onions
  • 1/2 tsp sesame oil
  • 1 tbsp cornstarch diluted with 2 tbsp water
  • For the chicken
  • 3 chicken breast cut in small pieces
  • 1/2 cup cornstarch
  • 1/2 cup all purpose flour
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 egg
  • 1 tbsp canola oil
  • 1/2 cup water

Instructions

  1. Zest the orange it should give you about 1 tbsp. Squeeze the orange and use the juice for the sauce. Add the sugar, soya sauce and rice wine vinegar. Set aside.
  2. In another bowl grate the ginger and garlic, add the sambal oelek. Cut up the green onions and add to the garlic ginger mixture. Add the rice wine vinegar and sesame oil. Set aside
  3. One more bowl add the cornstarch, flour, salt, black pepper, egg and oil and water . Whisk till you have a smooth batter.
  4. Add the chicken to the batter. Put canola oil to a deep skillet or wok. Make sure it's hot enough to fry the chicken (375F). The chicken when it's done is not going to be dark that's because the cornstarch added to the batter. Fry for about 5 minutes. In another skillet or wok put 1 tbsp canola oil and fry the green onion mixture for a few minutes. Then add the orange mixture. To thicken the sauce add the diluted cornstarch. Pour over the fried chicken and toss till the chicken is covered in the sauce.
Cuisine: Cinese | Recipe Type: Main Dish
7.6.2
168
http://arrisje.com/orange-chicken/

 

 

 

read more

Related Posts

Share This

Father Leo’s Fusion Fajita’s

Apr 9, 2012 by

This is one of those recipes you see on tv and you just have to make it yourself. This one was Bobby Flay’s throwdown with Father Leo. Just looking at the show made my mouth water. After long searching on the internet I found Father leo’s Fusion Fajita’s. There is only one thing I cheated on with this recipe, I didn’t make the guacamole, bought it from the produce section freshly made. Next time when I have the time I will make it myself.

Ingredient
1 1/4 pounds flank steak
Tortilla’s

For the Marinade:
1/4 cup white wine
1/4 cup soy sauce
1 tsp red pepper flakes
2 tbsp ketchup
1/4 cup red wine vinegar
1/4 cup olive oil
1 cup dark brown sugar
2 garlic cloves, finely minced
2 tsp kosher salt
1 tsp cracked black pepper
1 tsp garlic powder
1 tsp ginger powder

    For the Holy Guacamole:
2 avocados, halved and pits removed
Juice from 1 lime
1 garlic clove chopped
1/2 tsp salt
1/2 tsp black pepper
2 tsp minced parsley
2 tsp minced cilantro
2 tsp finely minced red onion
4 tsp olive oil.

For the Vegetables:
2 tbsp olive oil
1 garlic clove, minced
1/2 red onion, sliced thinly
2 colored peppers, sliced into 1/4-inch-thick pieces
2 to 4 tablespoons of the reserved marinade
Salt and pepper to taste

   For the Screaming Sour Cream:
½ cup sour cream
2 tsp hot sauce
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tsp garlic powder

Instructions

In a bowl, combine all the marinade ingredients together and whisk until fully incorporated. Reserve ¼ cup of marinade.

prepare the vegetables, heat olive oil and garlic in a pan over high heat. Add the vegetables and saute for 2 to 3 minutes. Add the reserved ¼ cup marinade and cook for another minute. Season with salt and pepper. Take off heat and set aside. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder and refrigerate until ready to use.

To prepare the guacamole, remove the flesh from the avocados and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator. To assemble fajitas: Spread 1 heaping tablespoon of screaming sour cream over the tortilla. Add 4 to 5 thin slices of meat. Add a few pieces of stir-fried vegetables. Top with holy guacamole. . Pray and EAT!

*My Recipe Card. Click on pic, save to your hard drive, print as a 4×6 pic*

 

 

Father Leoâ??s Fusion Fajitaâ??s

This is one of those recipes you see on tv and you just have to make it yourself. This one was Bobby Flayâ??s throwdown with Father Leo. Just looking at the show made my mouth water. After long searching on the internet I found it. There is only one thing I cheated on with this recipe, I didnâ??t make the guacamole, bought it from the produce section freshly made. Next time when I have the time I will make it myself.

Save RecipeSave Recipe
Recipe Image

Ingredients

  • Ingredient:
  • 1 1/4 pounds flank steak
  • Tortillaâ??s
  • For the Marinade:
  • 1/4 cup white wine
  • 1/4 cup soy sauce
  • 1 tsp red pepper flakes
  • 2 tbsp ketchup
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 cup dark brown sugar
  • 2 garlic cloves, finely minced
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • For the Holy Guacamole:
  • 2 avocados, halved and pits removed
  • Juice from 1 lime
  • 1 garlic clove chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp minced parsley
  • 2 tsp minced cilantro
  • 2 tsp finely minced red onion
  • 4 tsp olive oil.
  • For the Vegetables:
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • 1/2 red onion, sliced thinly
  • 2 colored peppers, sliced into 1/4-inch-thick pieces
  • 2 to 4 tablespoons of the reserved marinade
  • Salt and pepper to taste
  • For the Screaming Sour Cream:
  • 1/2 cup sour cream
  • 2 tsp hot sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tsp garlic powder

Instructions

  1. In a bowl, combine all the marinade ingredients together and whisk until fully incorporated. Reserve 1/4 cup of marinade.
  2. prepare the vegetables, heat olive oil and garlic in a pan over high heat. Add the vegetables and saute for 2 to 3 minutes. Add the reserved 1/4 cup marinade and cook for another minute. Season with salt and pepper. Take off heat and set aside. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder and refrigerate until ready to use.
  3. To prepare the guacamole, remove the flesh from the avocados and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator. To assemble fajitas: Spread 1 heaping tablespoon of screaming sour cream over the tortilla. Add 4 to 5 thin slices of meat. Add a few pieces of stir-fried vegetables. Top with holy guacamole. Pray and EAT!
7.6.2
73
http://arrisje.com/father-leos-fusion-fajitas/

 
[shopeat_button]

read more

Related Posts

Share This

Sweet and Sour Chicken

Jan 22, 2012 by

Ingredients

  • 1 tray of Chicken breast
  • 1 onion
  • 1 green bell pepper
  • 1 tray of mushrooms
  • 1 clove of garlic
  • 1 small can of pineapple
  • 1 jar of la Choy of sweet and sour sauce
  • 3 tbsp cornstarch
  • 2 tbsp soya sauce
  • Season all seasoning to your taste

Instructions

  1. Cut the meat up and season with pepper, all season salt and chopped garlic. Add the cornstarch and soya sauce. Mix it all up
  2. In another skillet cook the vegetables, till done.
  3. Put in the skillet 2 tbsp olive oil, fry the chicken till done on all sides. Add the cooked vegetables to the skillet with the fried chicken. Then add the sweet and sour sauce, cook for about 15 min. The last thing you add is the pineapple and cook for another 10 min.

Sweet and Sour Chicken

15 minPrep Time

25 minCook Time

40 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 1 tray of Chicken breast
  • 1 onion
  • 1 green bell pepper
  • 1 tray of mushrooms
  • 1 clove of garlic
  • 1 small can of pineapple
  • 1 jar of la Choy of sweet and sour sauce
  • 3 tbsp cornstarch
  • 2 tbsp soya sauce
  • Season all seasoning to your taste

Instructions

  1. Cut the meat up and season with pepper, all season salt and chopped garlic. Add the cornstarch and soya sauce. Mix it all up
  2. In another skillet cook the vegetables, till done.
  3. Put in the skillet 2 tbsp olive oil, fry the chicken till done on all sides. Add the cooked vegetables to the skillet with the fried chicken. Then add the sweet and sour sauce, cook for about 15 min. The last thing you add is the pineapple and cook for another 10 min.
7.6.2
11
http://arrisje.com/sweet-and-sour-chicken/

Arrisje’s Recipe Card. Click on the picture and save to your hard drive, print as a 4×6 pic*

recipe Card sweet and sour chicken

read more

Related Posts

Share This