A: | 2 chicken breasts, cut into small pieces |
1T corn starch | |
2T orange juice concentrate | |
2T white wine or beer | |
B: | 1T ginger, minced |
1/2T garlic, minced | |
1 green onion, minced | |
1t Sichuan pepper | |
4T orange juice concentrate | |
2T dry wine or beer | |
2T honey | |
2T soy sauce | |
1T Sichuan bean sauce | |
1t sesame oil | |
2T dried orange peel or 1T zest | |
2T corn starch | |
C: | 3-4 carrots, cut into disks and steamed |
2-3 stalks broccoli, cut into pieces and steamed | |
1 onion, cut into pieces and steamed | |
D: | 3T peanut oil |
1-3 Sichuan chiles | |
1. | Combine (A) and coat. Marinate for 30 minutes. |
2. | Combine (B). Prepare and/or cook (C) as needed. |
3. | Add (D) to wok, bring to high heat, remove chiles when dark and reserve. |
4. | Drain (A) and add to oil in wok. Stir-fry about 2 minutes. Add (B), then (C), stir-fry another 4-5 minutes. |
$Id: orange_chicken,v 1.2 2005/01/03 19:09:17 deaven Exp $
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