Made with chile paste and orange juice, this recipe for Orange
Chicken is great for busy weeknights.
4 boneless, skinless chicken breasts, cut into
1 tablespoon dry sherry
cornstarch (corn flour)
1/3 cup orange juice*
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon chile paste
1 clove garlic, minced
Oil for stir-frying
Place the cubed chicken in a bowl, and add the marinade ingredients.
Marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the sauce ingredients and the
Heat the wok and add oil. When oil is ready, add the garlic and
and stir-fry until aromatic.
Add the chicken and stir-fry until it changes color. Push up to the
sides of the wok, making a well in the middle. Add the sauce.
Combine the sauce and the chicken. Stir-fry for another minute and serve
*If you find the orange flavor too overpowering, try substituting a
combination of orange juice and water to make 1/3 cup.
More delicious Chinese recipes can be found in ChineseFoodDIY's Chinese cookbook
"Real & Healthy