Orange Chicken

This recipe comes from my sister Allison, who got it from her roomie Laura, who "invented" it with her brother. Spiffy, I know.

Ingredients

Sauce

1/4 cup Sugar

1TB + 1 tsp cornstarch

Orange Zest (not completely necesarry

2 cups Orange Juice

3 dashes Soy Sauce (to taste)

Red Pepper Flakes (to taste)

Chicken

1-2 Chicken breasts chopped into bite sized pieces

about 1 cup of flour

1-2 eggs

Oil

DIRECTIONS 

SAUCE

Combine all the ingredients in a saucepan stirring constantly until sauce thickens. TIP: whisk a little orange juice or water with the corn starch before you add it in with the rest of the ingredients to prevent the cornstarch from clumping.
CHICKEN

1.Heat oil in Wok (you will need about 1/2 inch of oil)

2.Put flour and eggs in separate bowls

3. Coat chicken pieces in eggs then flour then put in heated oil

4. Fry until the chicken is golden brown and cooked all the way through (about 5 min)

5. Place cooked chicken in a bowl and mix with sauce until all the chicken is covered.

This is best served over rice. YUM!

Chicken Teryaki Fried Rice

I found this one at The Sisters Cafe and it is yummy!

Serves: about 3-4 people

Ingredients:

2 cups uncooked brown rice (4-5 cups cooked)

2 Tb olive oil

1 large chicken breast, finely sliced (about 1 lb)

1 bunch green onions, chopped

1 carrot, finely chopped

1-2 cups sugar snap peas, fresh or frozen

1/2 cup teriyaki sauce

Cook rice as directed on package. (Of course you can use white rice but the brown tastes delicious and is so much healthier that is what I usually use.) Over med-high heat, stir fry the chicken in 1 Tb olive oil until fully cooked, about 5 minutes. Remove from pan. Add the other 1 Tb olive oil and saute green onions and carrots over medium heat for 5 minutes. Stir in peas, rice and chicken. Pour in the teriyaki sauce and stir to distribute evenly. Cook another few minutes over medium heat, stirring frequently.

* other veggies I like are cabbage (2 cups finely sliced), peas, and red pepper. I don't use all of them every time though - it's a little too much for me.

Chicken Chow Mein

I got this recipe from my wonderful mother-in-law and it's oh so delicious and can be made in about 30 minutes.I like it with just chow mein noodles, but it goes well with rice too.

Serving size: 2-3 people

Chicken Chow Mein
1 C. onion, diced
1 C. bean sprouts, around 1# Pkg
1-2 TBSP olive oil
1-2 C. celery, chopped/sliced thin on an angle
1/2 C.+ carrots, broccoli, mushrooms chopped optional (add any veggies you like)
1 C. water
1/2 tsp salt
1/2 C.+ chopped chicken or turkey

Sauce:
2 Tbsp corn starch
4 tsp sugar
2 Tbsp cold water
2 Tbsp soy sauce

You can cook all of this in one large non-stick fry pan or wok pan.
Saute chicken in 1/2 cube margarine until cooked. Remove to be added
later.
Saute onion and rinsed bean sprouts in the rest of the margarine until
browned/translucent.
Add celery and other vegies to onion mix, add water and salt.
Add chicken back on top. Cover and bring to a simmer.  Simmer 2 minutes.
Make sauce mix during the simmer time. Mix in order of list, one at a
time.
For thinner sauce, cute the sauce recipe in half.
Stir in sauce mix to thicken. Heat until the sauce is gravy-like.
Serve over rice or hard chinese noodles or ramen type noodles.