Orange Chicken

Since this month our challenge is to make something that begins with the letter "O," I thought it was the perfect time to try this recipe for Orange Chicken.  It's actually titled Panda Express Orange Chicken (find the original recipe here) but I didn't think it really tasted like Panda Express nor did I follow the exact recipe. I  was hoping to go a tad bit healthier  and didn't want to fry the chicken in batter so I just lightly tossed the chicken pieces with some sesame oil and did a quick cook on the frying pan.  I followed the sauce directions as per the recipe, but I think I would make some changes to it next time using some orange juice in place of the water.  Even without the deep frying of the chicken this turned out quite good.

Orange Chicken

2 pounds boneless chicken pieces, skinned

1 tablespoon minced ginger root

1 teaspoon minced garlic

1 dash crushed hot red chilies

1/4 cup chopped green onions

1 tablespoon rice wine

1/4 cup water

1 tablespoon sesame oil

1 tablespoon cornstarch

***Orange Chicken Sauce***

1 1/2 tablespoon soy sauce

1 1/2 tablespoon water

5 tablespoons sugar

5 tablespoons white vinegar

Directions:

Cut chicken pieces into bite sized pieces, toss with sesame oil and cook in a large frying pan (or wok, which I don't have) lightly sprayed with cooking spray, until cooked through; do not over cook.  Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Serve with rice or noodles.  Yields 6 servings