Orange chicken wok
If we like to use our wok for something, it is to make Asian dishes. Today we go to China to prepare a simple and delicious orange chicken, a delicious dish with that sweet touch that we like so much in savory recipes.
4 people
Difficulty: easy
Time: 20 min + rest
Ingredients:
3 chicken breasts
1 tablespoon of oil
Salt to taste
Cornstarch
1 egg
For the sauce:
Zest of 1 orange
half orange juice
45 ml of rice vinegar
15 ml light soy sauce
15ml dry sherry
30g brown sugar
15g cornstarch
A drizzle of peanut (or olive) oil
The green part of 3 spring onions
3 minced garlic
2 tablespoons of sesame seeds
Preparation:
This recipe is very simple although there are some steps that we must follow to get a round dish. First of all, clean and cut into pieces of the same size and thickness and place in a bowl, salt to taste, add a tablespoon of oil and the beaten egg. Let stand in the fridge for 15 minutes.
Meanwhile we prepare the sauce, as simple as putting all the ingredients in a bowl and mixing them with the help of some rods, we reserve.
Once the 15 minutes have passed, we put 3 tablespoons of cornstarch in the bowl where we have the chicken and mix.
We put the FOODIE wok on the fire and add a splash of olive oil to brown the chicken. We are going to cover the base of the wok with chicken and we are going to brown it on all sides over medium heat, as it browns we are going to remove the chicken to a plate and cook the rest, until we finish all the chicken.
If we see that there is little oil left in the wok, we add a little more and we are going to fry the garlic together with the spring onion (green part) keep in mind to leave a tablespoon of spring onion to decorate when plating. Let cook for 5 minutes and add the sauce that we had reserved, stir until it thickens, at which point we add the chicken and mix well with the sauce until all the chicken pieces have been well impregnated with the sauce.
Serve in a bowl with basmati rice and sprinkle the reserved spring onion and sesame seeds.
Photos and recipe by MJ .
