orange chicken

Ginger is a big fan of orange chicken, when it comes to Chinese food. After finding this recipe, I made my own adaptations, it turned out pretty well.

Whisk together

1/2 cup dark brown sugar
2 tablespoons fish sauce
1 11 oz can mandarin oranges (juice reserved)
3 tablespoons rice vinegar
1/4 low sodium soy sauce **note**
2 tablespoon fresh ginger-minced
4 clove garlic-minced
1/2 teaspoon black pepper
1/4 teaspoon crushed red chili flakes

Set that aside.

2 pounds chicken, cut in bite sized pieces
3 tablespoons cornstarch
3 tablespoons of oil (more, if necessary)

Put cornstarch in a large Zip-lock bag and add chicken; toss to coat. (I guess you could do this in a bowl as well.) Pour oil into a hot skillet and then add chicken; cook over medium high heat until chicken begins to brown a bit -- four or five minutes. Add sauce mixture to the skillet; bring to a slight boil and then lower heat to simmer until chicken is done -- another four or five minutes. Transfer chicken to a bowl and increase heat to let sauce reduce a bit. You can then pour it back over the chicken, or serve it on the side for people to add as they wish.

We had friends over for dinner the other night and I served this. One of them was a vegetarian, so I sauteed a portobello cap that had marinated in the sauce and she loved it.

Peace,
Milton