Orange chicken and fried rice made for dinner tonight.
Orange Chicken Recipe
1 cup chicken broth
1/2 cup orange juice
1/2 cup sugar
1/3 cup white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon orange zest
1 teaspoon Sriracha, or more, to taste
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large mixing bowl.
In a separate large bowl, combine chicken and 2/3 cup of the marinade; marinate in the refridgerator for at least 30 minutes, turning the bag occasionally.
Drain the chicken from the marinade, discarding the marinade.
Heat remaining marinade in a medium saucepan over medium heat.
Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
In a large sauce pan, heat the vegetable oil. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.
Fried Rice Recipe
2 cups enriched white rice
4 cups water
2/3 cup chopped baby carrots
1/2 cup frozen green peas
2 tablespoons vegetable oil
soy sauce to taste sesame oil, to taste (optional)
In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In a small saucepan, boil carrots in water about 3 to 5 minutes.
Heat pan over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds.
Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
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