Here is an oldie but goodie a friend turned me on to. It is from Gourmet, August 1991. Anyone who likes orange will like this recipe.
Note the original recipe said that it serves 2 people. These were gigantic portions so I changed the serving size to 4.
Apologies in advance, this is the first time I've exported from Master Cook, hope it works right!
* Exported from MasterCook *
Spicy Stir-Fried Orange Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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2 teaspoons cornstarch
3 Tablespoons soy sauce
1/2 cup chicken broth
1/3 cup orange juice
2 teaspoons sugar
2 Tablespoons vegetable oil
2 each chicken breast, no skin, no bone, R-T-C
6 pieces orange zest -- 2" strips
1 clove garlic -- minced
1/4 teaspoon red pepper flakes
1 whole red bell pepper -- cut into thin strips
1 cup snow pea pods, fresh -- trimmed
In a small bow, stir together the cornstarch, soy sauce, broth, 1/4 c water, orange juice, sugar, vinegar and sesame oil until combined well.
In a large skillet, heat the vegetable oil over moderately high heat until it is hot but not smoking. In it, stir fry the chicken for 3 minutes or until it is just cooked through, and transfer the chicken with tongs to a bowl.
Reduce the heat to moderate and in the oil remaining in the skillet, cook the zest, stirring, for 1 minute.
Add the garlic and the red pepper flakes and cook the mixture, stirring, until the garlic is golden.
Add the bell pepper and the snow peas, stir the soy sauce mixture and add it to the vegetables.
Simmer the mixture, stirring for 3 minutes, add the chicken, and simmer the mixture stirring for 2 minutes.
Serve over rice.
"Gourmet, August 1991"
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Per Serving (excluding unknown items): 262 Calories; 10g Fat (35.5% calories from fat); 29g Protein; 13g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 932mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
This looks yummy, and I have most of the ingredients. What does "R-T-C" mean (as in "2 each chicken breast, no skin, no bone, R-T-C")? I'm guessing it has something to do with cutting the chicken into small pieces?
I think it is "ready to cook."
Actually, since the recipe says "transfer the chicken with tongs" maybe you don't cut it into little pieces? I'm used to chopping, chopping, chopping for stir-fry. Valchemist, thanks for the definition!
Buffygirl (or anyone else familiar with this recipe), I'm making this for dinner tonight, and just noticed that the vinegar and the sesame oil aren't on the ingredient list. How much of each does the recipe call for?
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