Spicy Orange Chicken

This may look like a lot of ingredients but its really just a teaspoon of this and that. Cooking sherry and peanut oil might be the only ingredients not already in your pantry, and if necessary they can be replaced with white wine and olive oil. If you have never grated fresh ginger before, remember to peel it with a paring knife first.

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Prep Time 30

Total Time 30

Servings: 4 servings

Course: Poultry

Ingredients Method

Ingredients

4 boneless chicken breasts 1" cubes
1 tsp salt
1 egg(s)
1 tbsp corn starch
1 tbsp peanut oil olive oil can substitiute
2 tbsp soy sauce
2 tbsp cooking sherry or white wine
1 1/2 wild rice mix or brown, uncooked
2 orange(s) peels grated fine but not zested
1/4 tsp red pepper flakes
5 tsp fresh ginger grated
4 green onion 1/4" slices

Method

Prep Work: Cut chicken into cubes. Mix sauce ingredients ( corn starch, peanut oil, soy sauce, cooking sherry) together in container. Grate peel from oranges; store in ziplock. Grate ginger root and chop onions; store together.
Combine chicken with salt and egg; set aside.
Combine sauce ingredients: corn starch, peanut oil, soy sauce, cooking sherry; set aside. Start rice according to package directions.
On large cutting board grate ginger root, oranges, and chop onions. Leave all on the board.
Heat 3 Tbsp. frying oil on high heat in skillet or wok (350 degrees). Stir fry chicken just until it is no longer pink, approx. 3 min.. Remove with slotted spoon or spatula and place in serving dish.
Heat 1 Tbsp. frying oil on high heat and fry orange peel and pepper for about 20 seconds stirring constantly. Add ginger and onion, chicken, and sauce and stir fry 1-2 minutes until combined and heated through. Transfer to serving bowl. Serving Suggestion: Serve over rice with steamed broccoli. Cut broccoli florets and cook in steamer or 1" water in a pan with lid until brightly colored; approx. 5 min. Season with vinegar.