orange chicken

• 2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
• 1 ½ cups corn starch
• 1 cup panko bread crumbs
• 2 eggs, beaten
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Oil (for frying)

Orange Sauce

• 1 ½ cups water
• 1/4 cup orange juice
• 1/3 cup rice vinegar
• 2 ½ tablespoons soy sauce
• 1 tablespoon orange zest, grated
• 1 cup packed brown sugar
• ½ teaspoon ginger root, minced
• ½ teaspoon garlic, minced
• 2 tablespoons green onion, chopped
• ¼ teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water

Combine corn starch, salt, and pepper.  Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside.  Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.
In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

Chicken Egg roll

• 1 pound ground chicken
• 2 teaspoons sesame oil, divided
• 1 tablespoon plus 2 teaspoons soy sauce
• 1 teaspoon minced fresh ginger
• 3 cloves garlic, minced
• 1 cup diced celery (about 3 ribs)
• 1/2 cup diced carrots
• 1/2 cup diced yellow onion
• 3/4 cup chopped crimini mushrooms
• 8 ounces bean sprouts
• 1/2 teaspoon fish sauce
• 2 teaspoons sambal oelek
• 2 teaspoons roasted sesame seeds
• 3 green onions, chopped
• kosher salt to taste
• 20 egg roll wrappers
• bowl of water for sealing wrappers

1. In a wok or large saute pan, combine ground chicken with 1 teaspoon sesame oil, 1 tablespoon soy sauce, minced garlic and minced ginger. Cook over medium heat until chicken is cooked through. Transfer chicken to a colander to strain.
2. In the same pan, add remaining sesame oil and heat over medium heat. Once oil is hot add celery, carrots, onions, mushrooms and bean sprouts. Stir in fish sauce, sambal oleke, sesame seeds and remaining soy sauce. Continue cooking for 2 minutes. Return ground chicken to the pan. Stir to combine. Continue cooking until the vegetables are slightly softened. Add green onions. Season with salt to taste. Remove from heat and allow to cool.
3. To assemble the egg rolls: using one egg roll wrapper with one point towards you, place 2 tablespoons of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip your finger in water and wet the edges. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
4. To fry them, heat about 1 inch of oil in a frying pan over medium heat. Drop a tiny piece of a wrapper into the oil, if it sizzles the oil is ready. Fry egg rolls until golden brown, about 2-3 minutes per side.
5. Transfer to paper towel lined plate. Sprinkle with salt. Serve.

mongolian beef

 

1 pd flank steak trimmed

1 1/2 T cornstarch

1/2 c water

1/3 packed brown sugar

1/3 c soy sauce

1 T canola oil

3 garlic cloves, minced

1/2 t grated ginger

1/4 c sliced green onions

 

cut steak diagonally across the grain into thin slices.  combine streak and cornstarch in med bowl, toss until coated. set aside.  combine water, brown sugar, and soy in small bowl and set aside.  heat oil over med heat.  add garlic and ginger, saute 1 minute.  add steak, cook 3 minutes or until brown.  stir occasionally.  add brown sugar and cook 4 minutes or until thickens.  stir occasionally.  sprinkle with green onion.

orange chicken

 

1 1/4 c refrigerated oj

1 T soy sauce

1/2 t grated ginger

1/8 t red pepper

1 1/2 lb chicken cutlets

1/4 c flour

cooking spray

1 T butter

1 small orange

 

combine first 4 ingredients.  set aside.  dredge chicken in flour.  heat a large skillet.  coat with spray.  add butter and cook until butter melts.  add chicken to pan, cook 2-3 minutes until browned.  remove and keep warm.  while chicken cooks, cut 4 4in slices from orange reserve remaining for later.  recoat pan with cooking spray.  add orange slices, cook for 1 minute. add juice mixture to pan.  return chicken to pan. bring to a boil. cook uncovered for 4 minutes.  serve chicken with orange sauce.

Fried Rice

heat in skillet:
3 T bacon drippings

add
1minced onion
1 cup diced celery
1 cup peas
1 cup diced carrots

cook until tender
add 2 1/2 c cooked rice
2 T soy sauce

cook ten minutes on low heat.
stir in slightly beaten egg
cook only untilegis done
sprinkle with crumbled cooked bacon
serve with extra soy sauce

Honey Chicken Stir Fry

1 lb chicken

3 T oil

3 T honey

2 T soy sauce

1/8 t salt

1/8 t pepper

1 16-oz pkg stir fry veggies

in skillet stir fry chicken in 2 t oil.  add honey, soy sauce, salt and pepper.  cook till chicken is lightly browned.  remove chicken and stir fry the veggies in the same pan.  combine and serve over rice.

Sweet and Sour Chicken

4-8 skinned, boned chicken breast halves
1 egg, beaten
cornstarch
oil
1. Dip the chicken breasts into the egg, then roll them in the cornstarch.

2. In a small amount of oil, fry the chicken until just browned.

3. Place the chicken in a shallow baking pan, pour the sauce over it, then bake it uncovered at 325° F (160° C) for one hour, turning the chicken every 15 minutes.

sauce
3/4 cup sugar
4 tablespoons catsup
1/2 cup vinegar
1 tablespoon soy sauce
1/2 teaspoon garlic powder
Mix all ingredients together.

serve with rice
*sometimes i double the sauce recipe and keep some aside to put on rice after it is done.
*also, you can add green peppers, red peppers, pineapples, or onions.