I need a good orange chicken recipe?

Must utilize real oranges, preferably something that would do well next to jasmine rice. possibly a little spicy to.I need a good orange chicken recipe?
ORANGE CHICKEN:





Ingredients:





2 pounds boneless chicken pieces, skinned


1 egg


1 1/2 teaspoon salt


White pepper


Oil (for frying)


1/2 cup cornstarch plus 1 tablespoon cornstarch


1/4 cup flour


1 tablespoon minced ginger root


1 teaspoon minced garlic


1 dash crushed hot red chilies


1/4 cup chopped green onions


1 tablespoon rice wine


1/4 cup water


1 teaspoon sesame oil





***Orange Chicken Sauce***


1 1/2 tablespoon soy sauce


5 tablespoons sugar


5 tablespoons rice wine vinegar (or white vinegar)


1 cup freshly squeezed orange juice





Directions:





Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.





Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce ! for flavor. Serve with jasmine rice.I need a good orange chicken recipe?
I use allrecipes.com almost every day. They have a wonderful Asian section. If you need to add spice to the orange chicken, a few flakes of crushed red pepper should do the trick
Grilled Orange Chicken Fingers:





Ready In 30 min. Serves 4





Ingredients


1 pound boneless, skinless chicken breasts


1 1/2 tablespoons Dijon mustard


1 1/2 tablespoons frozen orange-juice concentrate


1 1/2 tablespoons honey


1 teaspoon sesame oil


1/2 teaspoon freshly ground pepper


Salt


Cooking Instructions


1. Cut chicken crosswise into 3/4-inch-wide strips. Whisk together mustard, orange-juice concentrate, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes.





2. Meanwhile, preheat grill or broiler. Lightly oil rack or coat with nonstick cooking spray. Remove the chicken strips from the marinade, discarding remaining marinade. Grill or broil until no longer pink in the center, 2 to 3 minutes per side. Season with salt and serve.
Ingredients





4 (6-ounce) skinless, boneless chicken breast halves


1/4 teaspoon salt


1/4 teaspoon freshly ground black pepper


1/3 cup all-purpose flour (about 1 1/2 ounces)


2 teaspoons olive oil


2 teaspoons butter


1/2 cup white wine


1/2 cup fresh orange juice (about 2 oranges)


Preparation


Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with salt and pepper; dredge chicken in flour.





Heat oil and butter in a large nonstick skillet over medium-high heat; cook for 1 minute or until lightly browned, stirring occasionally. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken; slice thinly, and keep warm. Add wine and juice to pan; cook until reduced to 1/2 cup (about 4 minutes). Serve sauce over chicken.
I do not judge these other recipes as bad, but I think this is the best orange chicken recipe available and it is easy.





1-1/2 pounds boneless, skinless chicken breasts cut into 1/4 inch dice.


1 carrot thinly sliced on the bias


3 or 4 scallions, chopped small (use the whole scallion)


1 can mandarin orange segments for garnish


zest and juice of 1 orange, mixed with liquid from mandarin orange segments


2 cloves garlic, minced


1 package frozen broccoli florets (I don't like these in any


other dish, but I eat them in this!)


3 TBSP hot Pepper flakes in sesame oil (or use whatever you can find)


1/2 cup orange marmalade


1 cup chicken broth


few dashes of soy sauce


2 TBSP Cornstarch with 1/4 cup additional chicken broth





In a medium wok, spread some Canola or vegetable oil to coat the bottom and allow to heat up.





When smoking slightly, add the chicken pieces and allow to cook for a minute, then add garlic and begin stirfrying for 2 minutes. Push the meat up the sides of the wok.


Add juice and zest of orange, then add carrots and scallions. Stirfry for 1-1/2 minutes and then add the chicken broth and broccoli. Mix everything and cover for 3 minutes.


Uncover and add marmalade and hot peppers. Stir to dissolve marmalade and hit with a few dashes of soy sauce.


Let liquid cook down to 2/3 or less of original volume. Mix the cornstarch and broth again and add to wok off heat (lift wok off heat source while adding the mixture and then return it to the heat). Stir until thick and serve over steamed white or jasmine rice. Garnish with orange segments in a decorative pattern.





To zest the orange: Use the microplane side of a box grater or some small grating surface to remove as much of the orange skin as possible. Be careful to avoid the white pith layer under the orange layer. The pith gets bitter and won't enhance the taste of your dish at all. A little zest adds a lot of flavor.





Enjoy!
1 cup soy sauce


1/2 cup granulated sugar


1/3 cup white vinegar


1/4 cup freshly squeezed orange juice (approximation)


Approximately 1/4 cup water or low-sodium chicken broth


(to dilute soy sauce - otherwise too salty; I used water)


2 or 3 garlic cloves (crushed)


1/2 teaspoon hot sauce





Note: At first I was against using so much sugar and vinegar, but my father-in-law insisted on using large amounts of near equal portions of both. Who's to argue with 50 years of experience?





About 2 hours prior to making this dish, I poured a little of the sauce mixture in with the breast nuggets so meat would soak up flavor. To do otherwise would not allow the sauce to deeply penetrate the meat. Yesterday, after frying my first batch of chicken, I tasted a piece and it was delicious without the sauce! After pouring enough of sauce to cover chicken pieces, I mixed in cornstarch (1/4 cup!) and let mixture sit in refrigerator.





While mixture sat in refrigerator, I cut up some red and green bell peppers and green onion (total of approximately 1 cup). Later, I beat a couple of egg whites until frothy and set aside. After removing chicken from refrigerator, I poured off sauce mixture and dipped chicken pieces in egg white (my father-in-law claims that this helps to tenderize chicken pieces - VERY IMPORTANT.





Next, I mixed in at least 1/2 cup cornstarch (using large quantity - VERY IMPORTANT - and mixed with hands until mixture became very gooey. After placing meat back in refrigerator, I heated bit of oil in wok, added 1 clove of minced garlic and saut?ed bell peppers for about 3 minutes before adding green onions. I saut?ed for another 1 - 2 minutes before removing from fire and adding more oil to fry chicken.





After oil was hot (about 360 degrees), I placed chicken pieces in oil, trying to separate them as best as possible. After frying chicken (about 1-1/2 - 2 minutes per piece), I drained pieces on paper towel-lined plate.





Next, I added sauce to wok and heated for a minute or so before adding about 1 1/2 tablespoons cornstarch mixed with equal amount of water. After stirring, I added vegetables and brought mixture to boil. Afterwards, I reduced heat and simmered until mixture started to thicken, at which point I added chicken pieces and heated for about 1 minute.





This dish was served over white rice and was delicious. The flavor was tangy and sweet, nothing like anything I've had before. This would also be great with pork!





I made this dish without my father-in-law's supervision because he had a bunch of errands to run. He said I did a pretty good job, but should have added a little oil to the egg white/cornstarch mixture before frying the chicken. This would have made the nuggets crispier. Oh well, I guess experience is the best teacher.





P.S. I also learned a vegetable and sauce trick which I will post in the near future. Tomorrow I will probably make a crispy beef dish with my father-in-law. This time, however, he promised to walk me through the steps instead of tell me what I should do and then disappear . I feel I have good cooking instincts, but they can only carry me so far--especially when it comes to making Chinese food (lol)!





Servings: 4