Orange Chicken & Vegetables {Chinese Take - In}
Asian, Korean and Chinese cuisine are my favorite dishes. When my husband and I go out for dinner and he asks me what I want to eat, Chinese food is always my first answer.
I could eat Asian food everyday and never get bored. My husband on the other hand not so much. He is more of a meat and potatoes kind of guy. That's why I take him up on Chinese food anytime it's offered.
Since I don't get to eat Chinese take out as much as I would like. The next best thing is recreating those wonderful takeout dishes at home.
Orange Chicken & Vegetables is my new favorite copy cat Chinese takeout meal. I found this recipe while I was doing my usual blog hopping over at Jamie Cooks It Up. (I just love that girl).When I saw the photo I was hooked. Goodness who could resist lightly breaded chicken breast pieces blended with veggies and covered in a sticky, sweet orange sauce. Yum is all I can say.
My husband is a big orange flavored fan when it comes to Chinese food so; his thoughts on this dish were to add a bit of grated orange zest as a garnish.
I think that might be a great addition so I will try that next time I make it. All I can say is this was the most delicious homemade orange chicken I have had. So yes this recipe is a defiantly a keeper.
Let's get started with some step by step photos. first cut the chicken breasts into 1 - 1 1/2 inch cubes. Combine the flour and 1/4 teaspoon salt in a small bowl or large zip lock bag. Toss the chicken around until all of the pieces are covered.Heat a large skillet or wok. When it's nice and hot add 1 tablespoon of oil and then add the chicken. (add in batches of two so the chicken cooks evenly) you don't want to crowd the pan or it will be harder to brown the chicken pieces.
Cook your chicken until it is golden all over. (Approx 10 minutes) While the chicken is cooking, chop up your veggies. Make sure they are about the same size.
When the chicken is golden brown place it on a plate lined with a paper towel. Add another tablespoon of oil into the hot skillet. Add your veggies and cook over medium high heat until crisp but still tender.
While your veggies cook add all the sauce ingredients to a medium sized sauce pan. Whisk them together until they are all combined nicely. Bring to a boil.Once it boils it should start to thicken up. When your veggies are crisp and tender add your thickened sauce to the pan and then add the chicken.
Stir the mixture until all the veggies and chicken is coated with that yummy orange sauce. Serve over white rice or Chinese noodles.
There you have it fast, easy Chinese take out at home.Orange Chicken & Vegetables
Ingredients:
4 - boneless, skinless chicken breasts, cut 1 - inch pieces
3/4 - cup flour
1/4 - teaspoon salt
2 - tablespoons olive oil
5 - large carrots, julienned
1 - small onion, cut
2 - bell peppers, red, green or orange, cut into chunks
4 - 6 stalks celery, sliced
1 - 8 oz can water chestnuts, drained
salt and pepper to taste, to taste
Orange Sauce:
3/4 - cup fresh orange juice
1/4 - cup soy sauce
1/2 - teaspoon ginger
2 - teaspoon rice vinegar
1/2 - cup brown sugar
1/2 - teaspoon sesame oil
pinch of red pepper flakes, optional
2 - tablespoons corn starch
1 - cup chicken broth
Directions:
Cut the chicken breasts up into 1 - 1 1/2 inch cubes. Combine the flour and the 1/4 teaspoon of salt in a small bowl or large zip lock bag.
Toss the chicken around in it until all of the pieces are covered. Heat up a large skillet or wok.
When it's nice and hot add 1 tablespoon of oil and then add the chicken. (add in batches of two so the chicken cooks evenly) you don't want to crowd the pan.
3/4 - cup flour
1/4 - teaspoon salt
2 - tablespoons olive oil
5 - large carrots, julienned
1 - small onion, cut
2 - bell peppers, red, green or orange, cut into chunks
4 - 6 stalks celery, sliced
1 - 8 oz can water chestnuts, drained
salt and pepper to taste, to taste
Orange Sauce:
3/4 - cup fresh orange juice
1/4 - cup soy sauce
1/2 - teaspoon ginger
2 - teaspoon rice vinegar
1/2 - cup brown sugar
1/2 - teaspoon sesame oil
pinch of red pepper flakes, optional
2 - tablespoons corn starch
1 - cup chicken broth
Directions:
Cut the chicken breasts up into 1 - 1 1/2 inch cubes. Combine the flour and the 1/4 teaspoon of salt in a small bowl or large zip lock bag.
Toss the chicken around in it until all of the pieces are covered. Heat up a large skillet or wok.
When it's nice and hot add 1 tablespoon of oil and then add the chicken. (add in batches of two so the chicken cooks evenly) you don't want to crowd the pan.
Cook your chicken until it is golden all over. (About 10 minutes) While your chicken is cooking up, chop up your veggies. Make sure they are about the same size.
When the chicken is golden brown place it on a plate lined with a paper towel. Add another tablespoon of oil into the hot skillet.
Add your veggies and cook over medium high heat until crisp tender...about another 10 minutes. While your veggies cook add all sauce ingredients to a medium sized sauce pan.
Whisk them together until they are all combined nicely. Bring to a boil. Once it boils it should start to thicken.
When your veggies are crisp, yet still tender add the water chestnuts, thickened sauce and chicken into the pan. Stir the mixture to combine.
Serve over rice or Chinese noodles.
When the chicken is golden brown place it on a plate lined with a paper towel. Add another tablespoon of oil into the hot skillet.
Add your veggies and cook over medium high heat until crisp tender...about another 10 minutes. While your veggies cook add all sauce ingredients to a medium sized sauce pan.
Whisk them together until they are all combined nicely. Bring to a boil. Once it boils it should start to thicken.
When your veggies are crisp, yet still tender add the water chestnuts, thickened sauce and chicken into the pan. Stir the mixture to combine.
Serve over rice or Chinese noodles.
0 Response to "Orange Chicken & Vegetables {Chinese Take - In}"
Post a Comment