More Chicken Recipes
1 lb. Chicken Breast (bite-size pieces)
1/2 Firm Orange (peel and slice thin 1/2 slices)
1 slice Ginger Root
2 Tbs. Peanut Oil
2 Tbs. Cornstarch
3/4 Tbs. Dry Mustard
2 Tbs. Soy Sauce
1/4 cup Honey
1/4 cup Orange Juice
4 Green Onions (chopped)
Combine sauce ingredients, set aside.Heat wok on high heat. Add Oil. Fry Ginger Root 30seconds. Remove Ginger. Add Chicken and stir fry until tender. Add Sauce and stir until Sauce begins to thicken. Add Orange slices, mix well. Remove to serving dish.
Garnish with Green Onions.
Spicy Orange Stir Fried Chicken
2 lbs boned chicken breast
2 tbsps soy sauce
1 tbsp sesame oil
½ tsp grated ginger
1 tbsp cornflour
long strips orange rind
2 tbsps vegetable oil
8-10 dried hot red peppers
4 spring onions cut in thin rounds
1½ tsps cornflour
3 tbsps soy sauce
1 tsp grated ginger
2 tsps dry sherry
1 tbsp sesame oil
4 tbsps chicken stock
2 tbsps orange juice
Cut the chicken breasts into ¾ " dice. Put in a bowl . Add the next 5 ingredients and mix well.Cover and marinate for 30 minutes.Mix all ingredients for the sauce.
Cut the orange rind into matchsticks about 1½ " long. Drop them into a small pot of boiling water and boil rapidly for about 5 minutes. Drain.
Heat about 4 pts of water over a medium heat. When bubbling put in all of the chicken. Turn the heat to medium low. Stir the chicken round until the peices turn white all the way through. Drain, cover and set aside.
Just before serving heat 2 tbsps of vegetable oil in a wk over high heat. When hot put in the red peppers. Stir twice and put in orange rind.Stir once and add spring onions. Reduce the heat. Stir the sauce and pour into wok. Stir until it starts to thicken.
Add the chicken and fry for a few seconds until the chicken has warmed through. Serve with a salad of greens and peppers.
1/3 cup soy sauce
3 tablespoons hot (spicy) sesame oil, plus oil to saute chicken (divided)
1/4 cup packed brown sugar
1/4 cup pineapple juice
Salt and white pepper to taste
4 boneless, skinless chicken breast halves, cut into julienne strips about 3 inches long
Flour to dredge chicken
1 tablespoon butter
1 tablespoon flour
1/2 cup chicken stock
1/2 cup whipping cream
1/4 cup smooth or chunky peanut butter
Roasted peanuts and chopped green onions to garnish
In bowl, mix soy sauce, sesame oil, brown sugar, pineapple juice, salt and white pepper. Add chicken strips and marinate 2 to 3 hours in refrigerator. Drain and discard marinade. Dredge in flour; shaking off excess flour.
Heat wok on high heat, then add additional oil to coat skillet. Saute chicken strips, turning occasionally, until golden brown and cooked through, about 2 minutes each side.
In small saucepan, over low heat, combine butter and flour and mix until smooth. Cook slowly until bubbly. Add stock and increase heat to high. When stock begins to thicken, add whipping cream and peanut butter, stirring until peanut butter is dissolved and sauce is creamy and the consistency of a heavy gravy.
Place chicken strips on plate, top with sauce and sprinkle with green onions and peanuts. Makes 4 servings.
Chicken Hong Sui
2 large skinless, boneless chicken breast halves
1 cup flour
1 cup water (about)
1/2 teaspoon baking powder
Canola oil heated to 350 degrees for frying chicken plus 2 to 3 teaspoons oil (divided)
1/2 teaspoon minced garlic
Salt to taste
2 cups chicken broth
2 tablespoons cornstarch mixed with 1/2 cup water
4 cups Chinese vegetables of your choice *
Cut chicken into 1-inch squares. Combine flour, water, baking powder and egg; mix well until smooth and pourable. Drop chicken pieces into mixture to coat. Drop pieces into oil and fry until golden brown, about 5 minutes, turning and separating pieces if necessary. Remove pieces from oil with tongs; let drain on paper towel.
Add remaining 2 to 3 teaspoons oil to wok. Add garlic and 1/2 teaspoon salt. Cook over medium-high heat, stirring regularly, until garlic is slightly browned. When oil is very hot, add vegetables and stir.
Add broth and bring to boil. Cook, stirring occasionally until vegetables are just tender.
Taste and add salt if needed. Gradually add thickener until sauce is consistency of medium gravy. Return chicken to pan and heat through, stirring to combine. Serve with white rice. Makes 2 to 4 servings.
* Vegetables may include bamboo shoots, water chestnuts, mushrooms, bok choy, pea pods, celery, cabbage, carrots, broccoli and small corn.
From About Chinese
Serves 3 to 4
3 - 4 chicken breasts, skinned and boned
2 egg whites
2 tablespoons cornstarch
2 tablespoons sherry cooking wine
1 tablespoon barbeque sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
2 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/2 - 1 teaspoon crushed dried chilies
1 tablespoon ginger, minced
4 carrots, cut into thin strips
3 green onions, chopped
1/2 red pepper, sliced
1/2 green pepper, sliced
Partially freeze chicken breasts. Cut into strips.
Combine sauce ingredients and set aside.
Mix together egg whites and cornstarch.
Coat chicken in cornstarch mixture.
Heat wok. Fry chicken strips in oil until they turn white.
Add 1 tablespoon oil to wok. Add vegetables and stir-fry for 30 seconds.
Add sauce to vegetables.
When boiling, add chicken.
Stir-fry 1 to 2 minutes. Serve with rice.