Butterfly Orange Chicken

Marinated chicken stir-fried and combined with an orange juice, soy sauce, sesame oil, brown sugar, and chili paste mixture.

Ingredients -

4 Boneless, Skinless Chicken Breast, cut in strips or into 1-inch cubes

Marinade:
2 tablespoons Chinese Rice Wine or Dry Sherry
1 tablespoon Cornstarch

Sauce:
1/3 cup Orange Juice
2 tablespoon Soy Sauce (low sodium if desired)
1 teaspoon Sesame Oil
1 teaspoon Brown Sugar
1/4 teaspoon Chili Paste (optional)

1 clove Garlic, minced
1 slice Ginger, minced
Oil, for stir-frying, as needed (extra virgin olive oil if desired)

Preparation:

1. Combine cornstarch and rice wine to medium bowl. Stir to mix well. Add cubed chicken.

2. Marinate chicken 30 minutes.

3. In small bowl combine orange juice, soy sauce, sesame oil, brown sugar, and chili paste.

4. Mince garlic and ginger.

5. Heat oil in wok over medium high heat until oil is almost smoking.

6. Add garlic and ginger. Stir-fry 1 minute.

7. Add chicken and stir fry until chicken is cooked through and no longer pink.

8. Push chicken up sides of the wok. Add sauce to center of wok. Stir-fry 30 seconds. Combine with chicken.

Cooking Tip

Chicken

This recipe would work wonderfully well with turkey or pork.

Stir-frying Tips

Prepare in Advance

Although the woks one pan approach to cooking makes it a clear time saver and cleanup simpler, always make sure you have prepared all ingredients before starting to cook, because you cannot stop once the cooking begins.