Sorry I've been so bad about keeping up with the blogging! I have a couple new recipes to add as well as a fun sushi making experience = ) But first! My favorite meal at Chinese restaurants and now I can make a delicious version at home...without the MSG. The recipe suggested broccoli, which is the dish's usual accompaniment, but I have been loving cauliflower a lot recently (and we'd just run out of broccoli), so that's what I used.
Read on for step by step photos and the recipe
Read on for step by step photos and the recipe
Ingredients
Sauce:
1 1/2 cups water
2tbsp orange juice
1/4 cup lemon juice
1/3 cup rice vinegar (we didn't have any on hand so I mixed 1 part distilled vinegar with 2 parts white wine vinegar)
2 1/2 tbsp soy sauce
1 tbsp grated orange zest
1 cup brown sugar, packed
1/2 tsp fresh ginger, grated
1/2 tsp garlic, minced
1/4 tsp red pepper flakes
3 tbsp cornstarch
2 tbsp water
2 chicken breasts, cut into bite size pieces
1 cup flour
1/4 tsp salt
1/4 tsp pepper
Canola oil
1 head cauliflower (or broccoli), cut into florets
2 green onions, chopped
Sauce:
1 1/2 cups water
2tbsp orange juice
1/4 cup lemon juice
1/3 cup rice vinegar (we didn't have any on hand so I mixed 1 part distilled vinegar with 2 parts white wine vinegar)
2 1/2 tbsp soy sauce
1 tbsp grated orange zest
1 cup brown sugar, packed
1/2 tsp fresh ginger, grated
1/2 tsp garlic, minced
1/4 tsp red pepper flakes
3 tbsp cornstarch
2 tbsp water
2 chicken breasts, cut into bite size pieces
1 cup flour
1/4 tsp salt
1/4 tsp pepper
Canola oil
1 head cauliflower (or broccoli), cut into florets
2 green onions, chopped
Directions
- In a saucepan over medium-high, combine all ingredients for the sauce with the exception of the cornstarch and 2 tbsp of water. Bring to a boil and stir to combine. Turn heat to low and let simmer, stirring occasionally while the chicken and cauliflower are being prepared.
- In a bag or on a large plate, combine the flour salt and pepper. Add the chicken and toss until coated.
- In a medium pot over medium heat, add enough oil to come 1 to 2 inches up the side of the pot. Divide the chicken and add in small batches to avoid dropping the temperature of the oil. Cook about 3 - 5 minutes until golden and crispy (and no longer pink on the inside).
- Remove with a slotted spoon to a paper towel lined plate.
- Steam cauliflower until tender but still crisp. (NOTE: Cauliflower takes longer to get to this stage than broccoli...about 10 minutes)
- Turn the heat on the sauce back up to medium. Stir together the cornstarch and remaining 2 tbsp water and add to the sauce. Stir for a minute or two until thickened, then remove from heat.
- Toss chicken, sauce, and broccoli, top with chopped green onions, and serve over rice.
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