Sticky Orange Chicken

INGREDIENTS

2 large eggs, beaten
1/2 c. plus 1 tbsp. cornstarch, divided
1/4 c. all-purpose flour
Kosher salt
Freshly ground black pepper
2 lb. boneless skinless chicken breasts, cut into 1” pieces
Canola oil
2 cloves garlic, minced
1/2 tsp. freshly minced ginger
1/2 tsp. crushed red pepper flakes
2/3 c. freshly squeezed orange juice
2 tbsp. low-sodium soy sauce
1 tbsp. apple cider vinegar
2 tbsp. sweet chili sauce
2 tbsp. hoisin sauce
1 tbsp. brown sugar
Juice of 1/2 lemon
2 green onions, thinly sliced
Cooked white rice, for serving

RECIPE PREPARATION

Set up a dredging station: In one bowl, add eggs, and in a second bowl, mix together ½ cup cornstarch and flour and season with salt and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, tapping off any excess.

In a large, deep skillet over medium-high heat, heat ¼'' oil. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.

In a saucepan over medium heat, heat 1 tablespoon oil. Add garlic, ginger, and red pepper flakes and cook 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and lemon juice and bring to a simmer.

Meanwhile, in a small bowl, whisk together the remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk into the sauce to thicken and simmer until sauce is syrupy, about 5 minutes.

Toss chicken with sauce and green onions. Serve over rice.

Comments

Buddha Noodles

INGREDIENTS 12 oz. package udon noodles 3 tbsp. smooth peanut butter 3 tbsp. soy sauce 2 tbsp. sesame oil 1 tbsp. honey 1 tbsp. lime juice 1 clove garlic, minced 2 c. Shredded chicken 2 c. broccoli florets, steamed 2 avocados, thinly sliced 2 green onions, thinly sliced 1 tsp. sesame seeds RECIPE PREPARATION In a large pot of salted boiling water, cook noodles according to package instructions. Drain noodles and rinse with cold water to cool. Return noodles to saucepan. Add peanut butter, soy sauce, sesame oil, honey, lime juice, and garlic. Stir until sauce is creamy and noodles are fully coated. If the sauce is too loose, turn heat to low and cook until the sauce has thickened, about 1 minute. Divide noodles between bowls. Top each serving with chicken, broccoli, avocado, and green onions. Garnish with sesame seeds and serve warm or at room temperature.

Vegan Burrito

INGREDIENTS soft flour tortillas canned black beans canned sweet corn smoked paprika powder cumin paprika powder fresh lime juice green onions fresh cilantro vegan cheese vegan sour cream guacamole lettuce salsa cooked brown rice RECIPE PREPARATION Drain and rinse the black beans and the corn. In a medium bowl, combine them with the paprika powder, cumin, smoked paprika powder, lime juice, salt, and pepper. Add the chopped green onions and the fresh cilantro and stir well. Lay a tortilla down flat on a plate. Add some rice in the center of the tortilla. Then add some of the bean corn salad on top. Next comes some salsa, lettuce, vegan cheese, vegan sour cream, and avocado. If you want you could also sprinkle some red pepper flakes on top. Fold in the sides and then roll the burrito up and wrap it in foil. Then cut it into half with a sharp knife. Enjoy!

Veg Tagine

INGREDIENTS 1 pinch of saffron 4 Pods of garlic 4 cm piece of ginger olive oil 1 teaspoon cumin Powder ½ teaspoon cinnamon Powder 1 teaspoon ras el hanout 1 tablespoon sun-dried tomato paste 2.5 kg mixed veg, aubergines, courgettes, carrots, cherry tomatoes, red onion, butternut squash, mixed-colour peppers 1 x 400 gm tin of chickpeas 100 gm dried apricots 1 preserved lemon 300 gm couscous ½ bunch of mixed fresh herbs, dill, mint, flat-leaf parsley 20 gm flaked almonds RECIPE PREPARATION Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go. Tip in the chickpeas (j...

Recipes of the world

Search This Blog