Who doesn't crave Chinese food, once in a while, yet dreads the oil and the harmful additives that come along with it? Here's a simple and quick recipe to satiate those cravings. If you are a fan of Panda Express - this chicken will taste, somewhere in between the orange chicken and the kung pao chicken. And the best part is, it's done in less than half an hour (Ideal for kids tiffins too)!
Ingredients:
500 gm boneless skinless chicken breasts/thighs/mixed
1 egg white
2 + 1 tsp cornstarch.
200 ml orange juice
2 tsp orange zest
2 tsp soya sauce
2 tsp white vinegar
3 tsp demerara sugar
2 tsp minced ginger+garlic
salt, pepper, cashews, roasted sesame seeds
spring onion (optional for garnishing)
Recipe:
1. Cut the chicken into medium sized cubes.
2. Beat the egg white and add to the chicken,
3. Add 2 tsp cornstarch, salt and pepper to the chicken and mix well, making sure it coats the chicken evenly.
4. In a wok take 2-3 tbsp of oil, and when it's hot add the chicken cubes and saute for a couple of minutes till the chicken is light brown in color.
5. Add the ginger garlic and saute for a minute
6. In the meanwhile mix the juice, zest, soy sauce, vinegar, sugar and some salt and add the mixture to the chicken.
7. When the juice reduces to half, mix 1 tsp cornstarch in some water and add it to the chicken.
8. Add the cashews and sesame seeds.
9. Let it cook till desired thickness. If it feels too thick, add some water.
10. Garnish with some spring onion and serve with warm rice.
* Tastes best with jasmine rice. Jasmine rice is a long grain rice that's available in most supermarkets. It has a subtle floral aroma.
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