For a few weeks now I have been craving orange chicken. Finally I gave in to the crave & made orange chicken for dinner. It was so wonderful so of course I had to share pics, then folks started wanting my recipe. Luckily it had not been too long a time span and I was able to write it down and decided to share it here & pin. One person has already made the recipe and as they said..."too delicious!!"
Judy's Orange Chicken-
Marinade-
meyer lemon juice (juice of 2-3 lemons)
salt
2 tsp tumeric
3 tsp red pepper flakes.
Place in a ziplock with chicken and mix
till well coated, let sit in fridge an hour or 2....then let set at
room temp about 30 min b4 cooking.
Ingred--
Veggies-
2 julienne carrots
½ red pepper julienne
½ orange pepper julienne
3 green onions chopped (whites &
greens)
hand full of snow peas
cilantro
Sauce-
1 ½ cup chicken stock (½ cup aside
to deglaze)
1/3 c. orange marmalade
1-2 heaping tsp chopped garlic
1-2 tsp. Chili pepper paste (or
flakes) more or less for heat preference.
½ tsp grated ginger
2 Tbsp. soy sauce
1 tsp. fish sauce
several shakes rice vinegar
2/tbsp. Corn starch
Mix together all sauce ingredients
(except ½ cup of the chicken stock) and sit both aside
In dutch oven or large skillet....on med heat cook
the chicken till just barely done( I use tenderloins and cook about 4 min
on each side) remove from pan.
Turning the heat up on med high Pour in
½ cup chicken stock to deglaze the pan...add in carrots and let
those cook for about 1-2 min then add in peppers and cook a couple
more minutes, add snow peas & ½ the chopped onion & rest of
the sauce mix and stir well then add the chicken back into the pot
turn the heat down low stir go coat the chicken, cover & let cook
on low about 6-8 min for sauce to set.
Serve over cooked rice top with
chopped green onion & cilantro.
