Saturday, November 17, 2012

GPAC Orange Chicken or Tofu

This Orange Chicken is easy peasy to make. Everything was perfect for us, except that I decided to dredge the chicken in the cornstarch before the egg wash. I shouldn't have done that, the coating "puffs" up better if you dredge the chicken in egg wash, then into the corn starch. So that's how I wrote this recipe up.
This dish is fairly quick to make, and the ingredients are simple. Served with rice or cauliflower rice and steamed/roasted broccoli, my whole family eats well.
You can make this with tofu also. Just press it between paper towels to remove excess moisture.


GPAC Orange Chicken

 2 pounds chicken breasts (boneless skinless) or use firm tofu see note below
1 bell pepper
1/2 onion

Corn starch mixture
1/2- 3/4 cup corn starch
1 zest orange
garlic powder
onion powder
pepper

Egg wash
3 eggs
1-2 tablespoons sauce (below)


Sauce
3 cloves garlic- minced
Zest from two oranges- in strips
3 tablespoons soy sauce
4 tablespoons rice wine vinegar
2 teaspoons sesame oil
juice from 2 oranges
2 tablespoons sugar
1-2 inch piece of ginger minced or a few slices of candied ginger minced
Salt
White pepper
1- 1 1/2Water
Optional- dried chilies

To cook the chicken
1/2 to 1/3 cup cooking oil


Slice bell peppers and onions and place them in a 10x13 inch baking dish.
 
Place the cornstarch ingredients into a gallon size zip top bag.


In a bowl mix the sauce ingredients together.


In another bowl, whisk the egg wash ingredients together.
Pat the chicken (or tofu depending on what you're using) dry with paper towels.  Cut the chicken into cubes.
Gently stir the chicken into the egg wash. Or dip a few pieces in there at a time.
Heat cooking oil in a frying pan. Preheat the oven to 375 degrees.

Take several pieces of chicken out of the egg wash. Gently shake to remove excess egg wash. Place the chicken in the corn starch mixture. Seal the top of the bag and shake gently to coat.


Brown the chicken on all sides in small batches. Place them on top of the vegetables in the baking dish as they finish. Add more oil as needed.


Once all the chicken or tofu is browned, pour the sauce over everything. (I had less than a tablespoon of cornstarch left so I stirred it into the sauce.)


Bake uncovered for 60 minutes. Stir every 20 minutes to coat everything in the sauce, if it looks dry add 1/2 cup water or broth.

  *If using tofu, choose a firm tofu. Wrap it in clean paper towels or a clean kitchen towel. Place it in a baking dish, put a diner plate on top and weigh it down with a can of tomatoes. Let it drain for 30 minutes to an hour.

GPAC Orange Chicken

 2 pounds chicken breasts (boneless skinless) or use firm tofu see note below
1 bell pepper
1/2 onion

Corn starch mixture
1/2- 3/4 cup corn starch
1 zest orange
garlic powder
onion powder
pepper

Egg wash
3 eggs
1-2 tablespoons sauce (below)


Sauce
3 cloves garlic- minced
Zest from two oranges- in strips
3 tablespoons soy sauce
4 tablespoons rice wine vinegar
2 teaspoons sesame oil
juice from 2 oranges
2 tablespoons sugar
1-2 inch piece of ginger minced or a few slices of candied ginger minced
Salt
White pepper
1- 1 1/2Water
Optional- dried chilies

To cook the chicken
1/2 to 1/3 cup cooking oil

  • Slice bell peppers and onions and place them in a 10x13 inch baking dish.
  • Place the cornstarch ingredients into a gallon size zip top bag.
  • In a bowl mix the sauce ingredients together.
  • In another bowl, whisk the egg wash ingredients together.
  • Pat the chicken (or tofu depending on what you're using) dry with paper towels.  Cut the chicken into cubes.
  • Gently stir the chicken into the egg wash. Or dip a few pieces in there at a time.
  • Heat cooking oil in a frying pan. Preheat the oven to 375 degrees.
  • Take several pieces of chicken out of the egg wash. Gently shake to remove excess egg wash. Place the chicken in the corn starch mixture. Seal the top of the bag and shake gently to coat.
  • Brown the chicken on all sides in small batches. Place them on top of the vegetables in the baking dish as they finish. Add more oil as needed.
  • Once all the chicken or tofu is browned, pour the sauce over everything.
  • Bake uncovered for 60 minutes. Stir every 20 minutes to coat everything in the sauce, if it looks dry add 1/2 cup water or broth.
 *If using tofu, choose a firm tofu. Wrap it in clean paper towels or a clean kitchen towel. Place it in a baking dish, put a diner plate on top and weigh it down with a can of tomatoes. Let it drain for 30 minutes to an hour.

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3 comments:

  1. This has just earned a spot on my menu this week! Looks awesome!

    ReplyDelete
  2. I'd like to invite you to join me at the Clever Chicks Blog Hop this week! http://www.the-chicken-chick.com/2012/11/clever-chicks-blog-hop-8-turkey.html

    I hope to see you there!
    Cheers!
    Kathy Shea Mormino
    The Chicken Chick

    ReplyDelete

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