Orange Chicken
ORANGE SAUCE
- Zest of 1 orange
- 1/4 cup onion minced
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 tbsp rice vinegar
- 1/4 tsp ground fresh ginger
- 2 cloves garlic minced
- 1/2 tsp ground red pepper flakes
- 1 cup orange juice
- 2 tbsp soy sauce
- 1 tbsp cornstarch
Whisk all ingredients in a cold sauce pan until well blended. Turn pan to medium heat, allowing sauce to simmer and slightly thicken for 5 minutes. Set aside.
ORANGE RICE
- 2 cups rice
- 1 cup orange juice
- 3 cups water
- 1 tbsp orange zest
In a pot, add juice, water and zest. Bring to boil( watch closely, because juice will froth) add rice and reduce to simmer. Cover pot and cook until water is absorbed.
ORANGE CHICKEN
- 3 large egg
- 4 to 5 boneless skinless chicken pieces diced
- 1/3 cup cornstarch
- 1/3 cup flour
- 1/4 tsp Cooking With Greens pink himalayan sea salt
- 1/4 tsp Cooking with Greens No Salt Onion black pepper
- 1 tsp CWG Go To Blend
- Coconut oil, or other oil for frying
- 1 small microwave bag broccoli florets
In a bowl, whisk egg. In another bowl, whisk cornstarch, flour, salt , Go To and pepper . Add chicken to flour mixture, shaking off excess, then egg mixture, then flour mixture and cover all pieces. Heat a pan to high and add oil. Add chicken pieces to cover bottom of pan. Cook until browned. Turn chicken and brown opposite side. Drain and set aside. Heat broccoli florets and toss in sauce. Add chicken pieces and toss. Serve over orange rice. garnish with green onions and toasted sesame seeds.
Written by Derak Green
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