Thursday, October 27, 2011

Orange Chicken and Rice

We really like Chinese food and we really like cooking, but cooking Chinese food tends to turn out pretty badly for us (it doesn't ever taste right). This recipe actually did come out pretty good so I thought I would share it. It is barely modified from Annie's Eat's orange chicken (most of it was already wheat free).

For the marinade and sauce:
¾ cup wheat free chicken broth 
¾ cup freshly squeezed orange juice (use real oranges)
1½ tsp finely grated orange zest
6 tbsp white vinegar
¼ cup soy sauce (check to make sure it is wheat free)
½ cup brown sugar 
3 cloves garlic, minced
1 tbsp fresh ginger, grated
¼ tsp cayenne pepper
1½ lbs boneless chicken breasts cut into bite size pieces
1 tbsp plus 2 tsp. cornstarch
2 tbsp cold water

For the coating and frying:
3 large egg whites
1 cup cornstarch
½ tsp baking soda
¼ tsp cayenne pepper
3 cups peanut or canola oil

2 cups rice 

To make the marinade and sauce, combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan; blend well.  Measure out ¾ cup of the mixture and transfer it to a large zip-lock bag.  Add the chicken pieces to the bag, pressing out the excess air and sealing well.  Refrigerate and let marinate 30-60 minutes, but no longer.  Place the saucepan with the remaining mixture on the stove and heat over medium-high heat.  Bring to a simmer.  In a small bowl, whisk together the cornstarch and water until smooth.  Add the mixture to the saucepan with the sauce (this allows the sauce to thicken).  Continue simmering until the sauce is thick and translucent, about 1 minute.  Remove from the heat .
To prepare the coating, place the egg whites in a pie plate and whisk until frothy.  In a second pie plate combine the cornstarch, baking soda and cayenne pepper; whisk to blend.  Drain the chicken of the marinade in a colander or large strainer; pat dry with paper towels.  Place half of the chicken pieces in the egg whites and turn to coat.  Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess.  Transfer to a plate and repeat with the remaining chicken pieces.
To fry the chicken, heat the oil in a saute pan until the oil is very hot.  Carefully place half of the chicken pieces in the oil and fry until golden brown, about 5 minutes, turning the pieces halfway through cooking.  Remove from the oil and transfer to a paper towel-lined plate.  Repeat with the remaining chicken pieces.  
Reheat the sauce if necessary and toss with the cooked chicken pieces.  Serve over rice.

1 comment:

  1. Bet it's delish! Have to try it! Pat Driscoll