Wednesday, April 16, 2008

Not So Spicy Orange Chicken

I was bored last week, catching up on my hotmail emails and I came across an email from Cooking Light. I just love Cooking Light. Anyway, the email was about bringing "dining out" to the home. There was a recipe for Spicy Orange Beef, but we don't really eat beef & I had chicken. Oh and I had some oranges at home.

Now this was a tasty meal. I changed it up a bit b/c I was going for PF Changs Spicy Orange Chicken. I didn't quite accimplish it. It wasn't spicy enough, I think I needed those little red chili peppers. And because I did change the recipe, I don't think it qualifies as "CL". But the Hubs liked it and since it was his birthday, I am sure glad he did!

Spicy Orange Beef (Chicken)
CL


Ingredients
1 (3 1/2-ounce) bag boil-in-bag brown rice
1/2 teaspoon salt
I omitted these b/c I made shrimp "fried" rice
1 teaspoon bottled minced garlic
1/2 teaspoon crushed red pepper
1 pound boneless sirloin steak, cut into 1/4-inch strips --> I used chicken
1/2 teaspoon grated orange rind --> I cut these into peices as opposed to grinding
1/4 cup fresh orange juice
1 tablespoon cornstarch
2 tablespoons low-sodium soy sauce
1 teaspoon dark sesame oil
3/4 cup (1-inch) slices green onions --> didn't have any so I didn't use any
A little flour to coat the chicken

Preparation
Cook rice according to package directions, omitting salt and fat. Combine rice and salt, tossing well. I omited this step

Combine garlic, pepper, and chicken, tossing well. Place about 1/4 cup of flour in a ziploc bag. Add chicken and toss to coat.

Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture and onions; sauté 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve chicken mixture over rice.

Shrimp "Fried" Rice
Jules


4 cups cooked rice (either brown, white, whatever)
Canola oil
veggies (I used carrots & onions, both diced)
one or 2 eggs (depending on how "eggy" you like your rice to be)
1 to 1 1/2 cups salad shrimp, precooked but thawed
Soy Sauce (I use low-sodium)
S&P

In a large saute pan, saute the carrots & onions until tender. Remove from pan. Heat oil over medium high heat. Once hot enough, add the eggs and scramble. Then add the rice & veggies.
Next add soy sauce and continue to "fry". Lastly, add the shrimp. Since they are pre-cooked if you add them too soon they will become rubbery.
Season with S&P.

I usually cook my rice in chicken broth or beef broth.

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