Wednesday, January 7, 2009

When Life Gives You Oranges....

make Orange Chicken.
Serves two to three.

1 large navel orange
1 Tbs. soy sauce
1 Tbs. rice vinegar
2 tsp. light brown sugar
1/8 tsp. crushed red pepper flakes
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
3/4 tsp. kosher salt
2 large egg whites
1/3 cup cornstarch
3 to 4 Tbs. canola or peanut oil
4 scallions, trimmed and thinly sliced (keep whites and greens separate)

Using a vegetable peeler, shave the zest from the orange in long, wide strips. If necessary, remove any large patches of bitter white pith from the zest strips with a paring knife. Juice the orange into a small bowl and mix with the soy sauce, rice vinegar, brown sugar, and red pepper flakes.

Sprinkle the chicken with 1/2 tsp. of the salt. In a mini chopper or food processor, process the egg whites, cornstarch, and the remaining 1/4 tsp. salt until smooth. In a medium bowl, toss the chicken with the cornstarch batter.

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Using tongs, transfer about half the chicken to the pan. Reduce the heat to medium and cook, flipping every minute or so, until the chicken browns and crisps all over and is firm to the touch, 3 to 4 minutes. With clean tongs, transfer to a paper-towel-lined plate. Add the remaining 1 Tbs. oil to the skillet (or 2 Tbs. oil if the pan seems very dry) and repeat the cooking process with the remaining chicken; transfer to the plate.

Put the orange zest strips in the skillet and cook, stirring, until they darken in spots, 15 to 30 seconds. Stir the orange juice mixture and add it to the pan. Let it boil for about 10 seconds and then add the chicken and the scallion whites. Cook, stirring often, until the sauce reduces to a glaze and the chicken is just cooked through (check by cutting into a thicker piece), 1 to 2 minutes. If the chicken isn't cooked through but the glaze is cooking away, add a couple tablespoons of water and continue cooking. Serve sprinkled with the scallion greens.

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A few of you have admired my Wearever juicer. You can own this useful bit of nostalgia, too (although yours will lack the sentimentality and soul of a family heirloom). Ebay has a slew of them here (well, actually 10 of them right now, but that might qualify as a moderate slew).

2 comments:

Dee said...

I picked up our own 'sunshine in a box' after reading your last posting (thank you for the reminder on the citrus sale), and think I'll try this recipe, too. Sounds delicious.

Apron Thrift Girl said...

This recipe looks incredible. I love that it is gluten free. I've eaten something similar before but never have had a recipe. I cannot wait to try it.

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