Orange Sauce for Stir Fry:
2 tsp. minced orange zest and 1/4 cup juice of 1 large fresh orange
1/2 tsp. granulated sugar
2 T. chicken stock
1 T. soy sauce
Combine all ingredients in small prep bowl and set aside. ( I usually double this.)
Cut 2 lbs. boneless skinless chicken breasts into 2 inch squares and place in large bowl. Stir in 1 egg, 1 1/2 tsp. salt, 1 tsp. white pepper, and 1 T. oil. and mix well.
Stir 1 T. cornstarch and1/4 cup flour together. Add chicken pieces, stirring to coat well. If I have Tempura (a light batter mix) I like to use it in place of this mixture.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, a small batch at a time. Fry for 3-4 minutes. Do not over-cook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 T. oil. Add 1 tsp. minced ginger root and
1 tsp. minced garlic and stir fry until fragrant.
Add and stir frydash crushed red hot chili peppers and1/4 cup chopped green onions. Add 1 T. rice vinegar and stir 3 seconds.
Add orange sauce and bring to a boil.
Add cooked chicken stirring until well mixed.
Stir in 1/2 tsp. sesame oil
If you feel like the mixture is not thick enough:
In a seperate bowl,s tir 1/4 cup water into remaining 1 T. cornstarch and mix until smooth. Add to chicken mixture and heat until sauce thickens.
Serve at once. Makes 6 servings.
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