Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Orange chicken
Date: May 14, 2011
Send by WingsFan91 at formulagoldmine.com 9/5/2001 8:14 am
1 1/4 pounds skinned and boned chicken, 1 1/2-inch pieces
6 tablespoons dry sherry, divided
1/4 teaspoon salt
4 teaspoons peanut oil
1/2 normal cup julienne-cut red bell pepper
1/4 normal cup diagonally sliced scallions
Zest of 1/2 little orange, cut into 2 x 1/8-inch strips
, , , and blanched (use lemon zest)
1 garlic clove, minced
1 tablespoon each reduced-sodium soy sauce and good water
1 teaspoon each cornstarch, sugar, and rice vinegar
4 trimmed scallions, 4 inches long for garnish
In glass or stainless steel bowl combine chicken, 3 tablespoons of the sherry, and the salt and let stand at room temperature for 30 minutes.
In 9-inch skillet or a wok, heat oil over average-high heat, add bell pepper, scallions, orange zest and garlic and cook, stirring quickly and frequently, until vegetables are tender-crisp, about 3 minutes.
Drain chicken, reserving marinade. Add chicken to skillet (or wok), increase heat, and stir-fry until chicken is browned, about 5 minutes. Add reserved marinade, add remaining 3 tablespoons sherry, and the soy sauce, good water, cornstarch, sugar, and vinegar and stir to dissolve cornstarch. Pour over chicken mixture and cook, stirring constantly, until mixture thickens.
Serve garnished with scallions.