Dinner Special: Orange Chicken & Lo Mein

The other night I decided to make Orange Chicken, and then I got to thinking what sides would pair well with this great entree’. I immediately knew I needed to have rice, but then I also thought about making Lo Mein. I had never made either of these before, but I figured I’d try! It came out phenomenal !

Orange Chicken

Ingredients:

for the marinade and sauce:
¾ cup low-sodium chicken broth
¾ cup freshly squeezed orange juice
1½ tsp. finely grated orange zest
6 tbsp. white vinegar
¼ cup soy sauce
½ cup brown sugar (dark or light)
3 cloves garlic, minced
1 tbsp. fresh ginger, grated
¼ tsp. cayenne pepper
1½ lbs. boneless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp. plus 2 tsp. cornstarch
2 tbsp. cold water
8 thin strips orange peel (optional)

for the coating and frying:
3 large egg whites
1 cup cornstarch
½ tsp. baking soda
¼ tsp. cayenne pepper
3 cups peanut or canola oil

Directions:

1. To make the marinade and sauce, combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan; whisk to blend well.  Measure out ¾ cup of the mixture and transfer it to a large zipper lock plastic bag.

2. Add the chicken pieces to the bag, pressing out the excess air and sealing well.  Refrigerate and let marinate 30-60 minutes, but no longer.

3. Place the saucepan with the remaining mixture on the stove and heat over medium-high heat.  Bring to a simmer.

4. In a small bowl, whisk together the cornstarch and water until smooth.  Add the mixture to the saucepan with the sauce.  Continue simmering until the sauce is thick and translucent, about 1 minute.  Remove from the heat and stir in the strips of orange peel, if using.

for the Coating:

1. Place the egg whites in a pie plate and whisk until frothy.

2.  In a second pie plate combine the cornstarch, baking soda and cayenne pepper; whisk to blend.

3. Drain the chicken of the marinade in a colander or large strainer; pat dry with paper towels.  Place half of the chicken pieces in the egg whites and turn to coat.

4. Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess.  Transfer to a plate and repeat with the remaining chicken pieces.

frying the Chicken:

1. Heat the oil in a 11- or 12-inch round Dutch oven or straight-sided sauté pan until the oil reaches 350˚ F.

2. Carefully place half of the chicken pieces in the oil and fry until golden brown, about 5 minutes, turning the pieces halfway through cooking.

3. Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined plate.  Return the oil to 350˚ F and repeat with the remaining chicken pieces.

4. Toss sauce with chicken, serve on top of rice.

Source: Annie’s Eats

Lo Mein

6 oz. lo mein noodles
1 tbsp. oyster sauce
2 tbsp. low-sodium soy sauce
1/4 cup chicken broth
Pinch red pepper flakes
1/2 tbsp. canola oil
1/2 small onion, chopped
1 bell pepper, seeded and sliced thin
1 cup snow peas
4 oz. sliced mushrooms
3 cloves garlic, minced
1 tsp. sesame oil

Directions:

1. Bring a pot of water to boil.  Cook the lo mein noodles according to the package directions.  Drain and set aside.

2. In the meantime, make the sauce by combining the oyster sauce, soy sauce, chicken broth and red pepper flakes in a small bowl.  Whisk well and set aside.

3. Heat the canola oil in a large nonstick skillet or wok over medium-high heat.  Add in the vegetables, each a few minutes apart, starting with the onion and bell pepper and ending with the mushrooms.  Cook just until tender-crisp.

4. Add in the garlic and saute just until fragrant, about 1 minute.

5. Add the sauce to the pan, and then the cooked lo mein noodles.  Toss the mixture well to coat everything.

6. Drizzle with the sesame oil and toss once more.  Serve immediately.

 

Adapted from: Annie’s Eats

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