I've been craving Asian food something fierce lately. I can't just order Door Dash any longer living where we do. So, I put in a grocery order and I dug out my Asian ingredients and went to work. It was time to make my weekly grocery order anyhow.
I can't say as I was very pleased with the orange that Fred Meyer picked out for me. It was half green. It's a good thing that I only needed a teaspoon of zest or they would have heard from me.
I bought some rock sugar at an Asian market last week when we went to Vancouver. I've been anxious to try it out.
I also minced up a whole lot of garlic.
I bought a 2 pound pack of chicken tenders. I used half tonight and baked off the other half to use for tomorrow night. I'll be making Arroz Chaufa (Peruvian Fried Rice).
Asian food requires scallions. I don't care what type it is. I don't care which country's cuisine it is. Green onions are required.
The sauce. It has soy sauce in it. There's also orange juice, orange zest, apple cider vinegar, rice wine vinegar and some hot sauce.
The chicken gets cut up into bite-sized pieces and coated in some cornstarch.
I fried the chicken up in batches.
After it was all browned and cooked through, I added all the chicken back into the pan, scooted it to the sides and added in the garlic and rock sugar.
After the rock sugar melted down, I added the sauce. It thickens pretty fast.
Add in the scallions and toss them in the sauce.
YUM! You'll never need to order Orange Chicken again! Serve over hot rice.
Asian Orange Chicken
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1/2 cup cornstarch
2 tablespoons avocado oil
4 green onions, thinly sliced
For the sauce:
1/2 cup orange juice
1 teaspoon orange zest
3 cloves garlic, minced
1/2-1 teaspoon (or more) Sriracha sauce
1/3 cup chicken broth
1 ounce rock sugar (or just use 2 tablespoons of granulated sugar)
2 tablespoons soy sauce
2 teaspoons apple cider vinegar
1 tablespoon rice wine vinegar
2-1/2 teaspoons cornstarch
Mix all the sauce ingredients except for the garlic and rock sugar. If using granulated sugar, mix it into the sauce, as well. Set aside.
Put 1/2 cup cornstarch into a plastic bag and shake the chicken pieces in it. Remove and shake off excess cornstarch.
Heat oil in a wok or skillet over high heat. Brown the chicken in the avocado oil, in batches, until lightly browned.
Once all the chicken is browned, add all the chicken back into the pan and scoot to the sides. Add the garlic and rock sugar to the pan and cook for about 30 seconds or so, until you can smell the garlic and the rock sugar melts down. Add the sauce in and stir until very thick. Toss to coat the chicken thoroughly. Add in green onions and toss once more. Serve immediately over hot rice.
