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Wednesday, June 29, 2005
Going for a Wok
Last Saturday, I decided to throw down with a multi-course meal for The Feared Redhead. I went with an asian theme, making Pork Fried Rice, Chinese Chicken Salad, and Spicy Orange Beef. The rice turned out excellent, the other two were a bit disappointing. I used my Orange Chicken recipe and substituted beef, I think I sliced it too thin. Per her request, I'm keeping that recipe to Chjicken for now, she claims it's one of my best. So I thought I'd share it with you this week:
Spicy Orange Chicken
1 lb. cubed chicken
1 bundle green onions
1 can frozen orange juice concentrate (thawed)
1 cup soy sauce
¼ cup brown sugar
½ cup Sriracha style chili sauce
1 tbsp sesame oil
3 tbsp vegetable or peanut oil
5 cloves garlic, minced
¼ cup minced celery
White pepper
1 tbsp red chili pepper flakes
Sesame seeds
Zest and juice from 1 large orange
Rinse the bundle of green onions. Cut the white bulbs and lower stems away from the green portion of the stems. Chop the white portion finely. Slice the green stems into thin rings. Keep the two parts separate.
In a large glass mixing bowl, combine the fresh orange juice, OJ concentrate, soy sauce, chili sauce, and brown sugar. Stir until the sugar is dissolved.
In a large skillet, saucepan, or wok, combine the sesame oil and vegetable or peanut oil and heat over medium high heat. Once the oil is hot, add the onion whites, half the garlic, and the celery. Cook until the onions and celery are clear. Add the chicken, sprinkle with white pepper, and brown. When the chicken has browned, add the liquid. Bring to a boil, reduce to medium heat, and add the rest of the garlic, orange zest, and chili flakes. Simmer and allow sauce to reduce by half, stirring frequently. Add half of the green onions, remove from heat and allow to cool for 5-10 minutes. Serve over steamed rice, garnish with the rest of the green onions and sesame seeds (and more chili flakes if you like it hot).
As a postscript, it was a gorgeous sunny day Saturday when I cooked this. I'd committed to cooking it, but promised myself I'd grill on Sunday. Which I did.
It rained.
Spicy Orange Chicken
1 lb. cubed chicken
1 bundle green onions
1 can frozen orange juice concentrate (thawed)
1 cup soy sauce
¼ cup brown sugar
½ cup Sriracha style chili sauce
1 tbsp sesame oil
3 tbsp vegetable or peanut oil
5 cloves garlic, minced
¼ cup minced celery
White pepper
1 tbsp red chili pepper flakes
Sesame seeds
Zest and juice from 1 large orange
Rinse the bundle of green onions. Cut the white bulbs and lower stems away from the green portion of the stems. Chop the white portion finely. Slice the green stems into thin rings. Keep the two parts separate.
In a large glass mixing bowl, combine the fresh orange juice, OJ concentrate, soy sauce, chili sauce, and brown sugar. Stir until the sugar is dissolved.
In a large skillet, saucepan, or wok, combine the sesame oil and vegetable or peanut oil and heat over medium high heat. Once the oil is hot, add the onion whites, half the garlic, and the celery. Cook until the onions and celery are clear. Add the chicken, sprinkle with white pepper, and brown. When the chicken has browned, add the liquid. Bring to a boil, reduce to medium heat, and add the rest of the garlic, orange zest, and chili flakes. Simmer and allow sauce to reduce by half, stirring frequently. Add half of the green onions, remove from heat and allow to cool for 5-10 minutes. Serve over steamed rice, garnish with the rest of the green onions and sesame seeds (and more chili flakes if you like it hot).
As a postscript, it was a gorgeous sunny day Saturday when I cooked this. I'd committed to cooking it, but promised myself I'd grill on Sunday. Which I did.
It rained.
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