Spicy Orange Chicken

Kathy made up this recipe in an attempt to recreate the “Spicy Orange Chicken” served at Panda Express.

4 chicken breasts
1 red pepper
1 medium white onion
10 oz sweet & sour sauce
1 pkg spicy orange seasoning
1 C shredded green cabbage
15½ oz pineapple tidbits & juice
½ C orange juice
½ C marmalade
⅛ tsp ginger
2 tbsp toasted sesame seeds
~4 Tbsp corn starch
~2 Tbsp lemon juice
Crisco

Marinade (whisk together)

2 tbsp soy sauce
2 tbsp water
2 tbsp sesame oil
1 tbsp honey
¼ tsp paprika
¼ tsp ginger

Soak chicken for half an hour in just enough cold water to cover, plus the lemon juice. Cut chicken into bite-sized pieces and soak in marinade for half an hour.

Mix seasoning according to direction and set aside. Chop onion, pepper, and cabbage. Blend orange juice, marmalade, and ginger in blender. Heat about 1″ of Crisco in a skillet to 400°F for chicken.

Cook onion, pepper, and cabbage in a small amount of oil in a large non-stick skillet. Add seasonings and other ingredients. Heat until mixture bubbles, then lower heat to a bare simmer (add extra corn starch to thicken sauce, if desired).

When chicken is finished soaking, pat dry and coat in corn starch. Fry pieces in Crisco until golden brown. Fry in batches and keep the done chicken warm on a drying rack in the oven. Stir chicken into veggies and sauce. Serve over fried rice or cooked white rice.

Yields: 6-8 servings

Time to make: 1 hr

Source: Kathy Hoffman

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Published in: on November 23, 2009 at 3:49 am  Leave a Comment  
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