Orange Chicken

This is the BEST Orange chicken I have tried! Thanks to Sherie Whimple for the recipe!

Chicken:

2 lbs. boneless skinless chicken breasts, cubed
1 egg
1 1/2 tsp salt
White Pepper
1 TBSP Oil
3/4 cup corn startch
1 tsp. gingerroot, minced
1 tsp. garlic, minced
1/2 tsp. crushed red pepper
1/4 cup green onion, chopped
1 TBSP apple juice

Orange Sauce:

3 TBSP Soy Sauce
3 TBSP Water
10 TBSP sugar
10 TBSP White Vinegar
1/4 cup water + 2TBSP Cornstarch
Zest of 1 orange
(Mix together and set aside)

1. Place chicken pieces in a ziploc bag, stir in egg, salt, pepper, and oil. Mix Well.
2. Add 3/4 cup cornstarch and shake until well coated.
3. Heat oil in fry pan and cook chicken in small batches, until golden. Remove chicken and drain on paper towels. Set aside.
4. Clean out pan and add 1 TBSP oil. Add Gingerroot and garlic and stirfry until fragrant, about 10 seconds.
5. Add and stir fry crushed chile pepper and green onions. Add apple juice and stir 3 seconds.
6. Add orange sauce and cook until thickened.
7. Add chicken and stir until coated.
8. Serve Over Rice.

Fortune Cookies

I made these for Aaron for a Valentine's Scavenger Hunt Group Date we did. They turned out SO GOOD (once I got the hang of folding them) and they taste good to boot!

Ingredients:

• 2 large egg whites
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 3 tablespoons vegetable oil
• 8 tablespoons all-purpose flour
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 8 tablespoons granulated sugar
• 3 teaspoons water

Preparation:

1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.

2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.

3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.

4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter.

5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.

NOTE: I put my last couple batches on Parchment paper and they didn't spread out as much but took longer to cook--it's all a preference thing--if you like them really thin and big, you can put them right on a greased baking sheet. If you like them a little thicker, and about as big as you made your circle of batter, then put it on parchment paper.

6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes) (15-20 minutes if on parchment paper).

7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

Each serving includes (based on a total yield of 9 cookies):
Calories 93, 11 g Carbohydrates, 1 g Protein, 5 g total Fat, 1 g Saturated Fat, 0 mg Cholesterol, trace Fibre, 72 mg Sodium, 18 mg Potassium.

Panda Express Orange Chicken

2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil (for frying)
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
Dash crushed hot red chiles
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1/2 to 1 teaspoon sesame oil

Orange Sauce for Stir Fry

2 teaspoons minced orange zest and ¼ cup juice from 1 large orange
1/2 teaspoon granulated sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce
Combine all ingredients in small bowl and set aside. Cut chicken pieces in 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 375º. Add chicken pieces, a 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 chiles 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 thick. Stir in 1 teaspoon sesame oil.

Fried Rice

3-5 cups cooked rice
1/2 cup cooked ham or any other leftover meat
1-2 cups frozen vegetables (peas and carrots)
2 Tbsp chopped onions
4 eggs, beaten and slightly scrambled
1/8-1/4 c oil
1/2 t salt (only if ham is NOT used)
soy sauce to taste

Fry ham in oil for 1 minute. Add everything else but the eggs and rice. Fry for a minute and then add eggs, stirring until coagulated. Add rice. Add soy sauce to taste, serve hot.

Stir Fry

Chicken Breasts cooked and cubed
Stir Fry Vegetables
Rice
Soy Sauce
Minced Garlic
Oyster Sauce

Cook the chicken, vegetables, garlic, soy sauce and oyster sauce in a pan. Serve over cooked Rice

Teriyaki Chicken

1/2 C. soy sauce
1/2 C. sugar
1 1/2 T. red wine vinegar
2 t. veg. or sesame oil
1 sm. minced garlic clove
3/4 t. ground ginger.

Stir ingredients together and pour into a gallon sized ziploc bag with 1 lb. boneless, skinless chicken breasts. On serving day, thaw and pour into a baking dish. Bake in preheated at 350 for 35 min. Serve over rice. To stretch this out, I add a bag of frozen, stir fry style veggies in before baking.

Chinese Chicken Morsels

1 pound boneless, skinless chicken breasts
1/2 cup lemon juice
1/4 cup soy sauce
1/4 cup Dijon mustard
2 teaspoons vegetable oil
1/4 teaspoon cayenne pepper
1 cup regular, uncooked rice

Cut chicken breasts (kitchen scissors work best) into 1-inch cubes. Mix lemon juice, soy sauce, mustard, oil and pepper. Put marinade and chicken cubes in a 1-gallon bag and freeze.

To serve, thaw chicken and remove from marinade. Warm marinade in a small saucepan. Place chicken cubes about an inch apart on broiler pan treated with nonstick spray. Broil 4 to 5 inches from heat for 7 minutes, brushing with marinade once. Turn chicken cubes and broil another 4 minutes. Meanwhile, prepare rice according to package directions. Bring remaining marinade to a boil and serve over rice.