Tuesday, May 31, 2011

Orange Peel Chicken

Ever have one of those days when you go to make a recipe and you discover one of the headliners your kids ate for a snack the day before? This was one of those days. Thus, my orange peel chicken didn't have orange peel, but it still tasted great. Next time, I'll use orange peel.

This was based off a Pei Wei (PF Chang's fast food little sister) dish. I was a little hesitant about the recipe because it was from a source I hadn't used before (I am learning to take caution on the internet in regards to recipes). However, it turned out great, but I already said that, didn't I. I made some serious adjustments to the recipes between not having oranges and not liking to fry foods. It was a hit though and everyone loved it.

Orange Peel Chicken
adapted from PF Chang (supposedly)

1 T olive oil
2 cloves garlic, minced
4 green onions, sliced
1 c tomato sauce
1/2 c water
1/4 c sugar
2 T chili garlic sauce (optional)
1 T soy sauce
4 chicken breast fillets (2 whole breasts), cut into bite sized pieces
peel from 1/4 orange, julienned (18" thick strips), optional

Place olive oil in a medium saucepan over medium heat. Add the garlic and green onions and saute for 30 seconds. Add tomato sauce, water, sugar, chili garlic sauce, and soy sauce and bring to a boil. Simmer 5 - 6 minutes, or until sauce thickens. Set aside.

In a wok or large skillet, heat a couple of T olive oil. Add the chicken and stir fry, until chicken is cooked. Add the orange peel and cook 30 seconds before adding the sauce. Cook for 2 minutes, stirring gently a couple of times, or until the sauce thickens. Serve on brown or white rice.

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