A few weeks ago, I ate dinner at an acquaintances home. It was near Chinese New Year, and so we ate Chinese food.
We ate dumplings, stir-fried vegetables, and orange chicken. Americanized orange chicken is often fried, but her version was not. I decided then and there to make my own version at home.
The American version of this dish is similar to General Tso's chicken, another American-Chinese staple. Wikipedia says that in the past many different types of meat were discussed as chicken and used in this dish.
This orange chicken recipe came from a blog called Nutmeg Nanny. It is a healthier version. Nothing is fried.
The ingredients are 2 teaspoons oil, 1 1/2 pounds chicken breast, 3/4 cup fresh orange juice, 2 minced garlic cloves, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon orange zest, 2 teaspoons fish sauce, 2 teaspoons grated ginger, 1/4 teaspoon red pepper flakes, 1 teaspoon cornstarch, 1 tablespoon cold water, and 2 teaspoons same seed.
I served the chicken on top of white rice.
I cubed the chicken into one inch squares. I browned the chicken in the oil over medium-high heat for about eight minutes. After eight minutes, I removed the chicken from the pan.
I combined the brown sugar, soy sauce, rice wine vinegar, fish sauce, ginger, red pepper flakes, orange zest, and orange juice together.
I poured these ingredients into the skillet and let brought the sauce to a simmer.
I mixed together the cornstarch and water. I poured the cornstarch slurry into the simmering sauce. I let this continue to simmer until it has thickened.
I then added the sesame seeds and chicken.
I stirred all the ingredients together and then dished myself up a hearty portion.
This dish was very light, fresh, and scrumptious.
The sauce was sweet, citrusy, and sticky. It has a strong and delightful orange flavor.
The red pepper flakes added a subtle hint of heat. It also had a bright tang.
The chicken was moist and flavorful.
Overall this was a delicious and appetizing dish.
It was savory, sweet, and toothsome. I give it two enthusiastic thumbs up.