Prep 20 mins
Cook 15 mins
Posting for ZWT 2006 (Asian region) this is an easier version of the classic favorite. It is noted in the original recipe that if you don't want the orange flavor to be so heavy, sub 1/4 orange juice mixed with enough water to make it 1/3 cup.
- 1 1⁄2 lbs boneless chicken breasts, cut into 1-inch cubes
- 2 tablespoons rice wine or 2 tablespoons dry sherry
- 1 tablespoon cornstarch
- 1⁄3 cup orange juice
- 2 tablespoons dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon chili paste
- 1 garlic clove, minced
- 1 slice gingerroot, minced
- oil, for stir-frying as needed
- Place the cubed chicken in a bowl, and add the marinade ingredients (rice wine or sherry and the cornstarch); marinate the chicken for 30 minutes.
- While the chicken is marinating, prepare the sauce ingredients ( combine orange juice through chili paste) and the garlic and ginger.
- Heat the wok and add oil; when oil is hot, add the garlic and ginger and stir-fry until aromatic.
- Add the chicken and stir-fry until it changes color; push up to the sides of the wok, making a well in the middle & add the sauce.
- Combine the sauce and the chicken. Stir-fry for another minute or so until the chicken is thoroughly cooked and serve hot with rice or chinese noodles.