Orange Chicken sauce

We love Asian inspired dishes.  Made at home, with the ability to control the ingredients has been a goal of mine for the last fifteen years. Often, I feel that my recipes are even better than those made in our favorite restaurants sampled over the years.

I enjoy experimenting with some of the traditional offerings and have recipes for these dishes on this blog:  vegetable, shrimp or chicken egg rolls; vegetable or shrimp fried rice; almond chicken, lemon chicken, orange chicken, egg foo young, Asian inspired coleslaw salad, cashew chicken, Asian chicken and vegetable soup, Asian sesame noodles, spicy Asian meatballs, Chicken soup with an Asian twist, Asian pork and vegetables, Asian chicken salad, shrimp stir-fry, chicken lettuce wraps, Kung Pao chicken, sweet and sour shrimp with broccoli, Broccoli salad dressing, Hoisin chicken stir-fry, Bang Bang shrimp, vegetable spring rolls, and Shrimp Chinese.  I have shrimp cakes and a lo mein noodle recipe that are outstanding that will be posted in the coming days.  Any of these recipes can be searched on the blog by name or with the call word Asian.

Today’s orange chicken sauce is superior.  It will soon be one of my ‘go-to’ recipes.  Next time, I will add pieces of orange peel to expand the flavor value.

The sauce can be used over grilled chicken breast pieces or lightly breaded pieces which I made.  I use an egg beaters wash, with a quick dip in a mix of cornstarch and flour. Then a quick dip back into the egg wash and into panko bread crumbs.  I brown the chicken lightly in an electric skillet and bake to done in a 350 degree oven.

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The sauce is made on the stove top in a sauce pan.  Combine these ingredients:  1 cup water, 2-3 tablespoons orange juice concentrate from a frozen can, 2 1/2 tablespoons soy sauce,  and 1/3 cup rice vinegar.  Heat to a simmer.  Next, add 1 cup brown sugar, fresh orange zest from an orange, 1/4 teaspoon minced ginger, 1/4 teaspoon minced garlic, and  a shake of red pepper flakes.  Bring to a boil.

To finish the sauce, mix together 2 1/2 tablespoons cornstarch with 1/4 cup water.  Gradually pour into the boiling ingredients on the stove, mixing while adding to the sauce.  Reduce the heat to a simmer and allow the sauce to thicken.

In an electric skillet, return the chicken and pour the sauce over the chicken to heat for a few minutes prior to serving on fluffy rice.  Shredded lettuce can be placed over the rice prior to adding the orange chicken.  Top with sesame seeds.  Delicious.

This recipe will make enough sauce for about one pound of chicken Tenderloin.  #Asiancooking  #Asian

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