Happy Valley Chow

gour-mand (noun): one who is excessively fond of eating and drinking

Orange Chicken Stir Fry

Some people may find this disturbing...but I haven't tried Panda Express' Orange Chicken until this past year. Honestly, I've never been a huge fan of Chinese food until recently. Growing up I really despised white rice and I guess I just associated Chinese food with that and kind of stereo typically slashed out the entire Chinese cuisine. But, I finally took the plunge and started trying it more and really do love it now...especially Orange Chicken. Most of the time orange chicken is deep fried, but I wasn't in the mood for the mess of frying and decided to just do a quick stir fry with this ridiculous good orange sauce. 

  • 1 1/2 cups water
  • 2 tablespoons orange juice
  • 1/4 cup lemon juice
  • 1/3 cup rice vinegar
  • 2 1/12 tablespoons soy sauce
  • 1 tablespoon grated orange zest
  • 1 cup packed brown sugar
  • 1/2 teaspoon minced fresh ginger root
  • 1/2 teaspoon minced garlic
  • 2 tablespoons chopped green onion
  • 1/4 teaspoon red pepper flakes
  • 4 teaspoons corn starch
  • 2  tablespoons water 
  • 2 tablespoons vegetable oil
  • 4 boneless chicken breasts, cut into 1/2 inch pieces
  • Vegetables of choice, for stir fry 

Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a medium saucepan over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped green onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool for 15 minutes. 

Place the chicken pieces in a large zip lock bag. When orange sauce has cooled. Pour 1 cup of sauce into bag, reserve remaining sauce. Seal the bag and refrigerate at least 1 hour. 

In a wok or dutch oven, heat the vegetable oil over medium-high heat. Add the marinated chicken pieces and sautee  until almost cooked through, about 3-5 minutes. Then add in your vegetables (in my case I just did broccoli) and sautee for another 3-5 minutes. Add the reserved orange sauce to the chicken and vegetables and bring to a boil. Mix the 4 teaspoons of cornstarch and 2 tablespoons of water in a bowl and mix into the orange sauce (This acts as a thickening agent). Stir until the sauce has thickened. Serve with Lee's Egg Rolls and garnish with more chopped onion. 

Song of the Recipe

One of my favorite bands, if you ever get a chance to see them live, do it they are amazing! Lee and I saw them in Chicago last year and we were those people smashed up on the front row. We couldn't hear afterwards and I almost got kicked in the face several times...But, we had a blast!

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