This low-cal to win favorite Chinese version is tasty, easy, and a lot healthier twist on the classic "orange chicken." the main problem with the Chinese take-version is that the chicken pieces are first dipped in batter, fried in oil and then wok fried again in the spicy, sweet orange glaze. Although very tasty if done right, it is incredible rich in calories. So be warned, my version uses no oil and must not be compared to the style you get used much. I just take the same flavor profile; sweet orange, spicy peppers, Asian condiments, traditional recipe and do something much lighter, but still very tasty. If you tried our chicken recipe Caramel, this clip has a very similar procedure. As we have done in this recipe, we also use a bit of fish sauce, which is well worth finding. Once a "secret ingredient" exotic is found in Asian cuisines, fish sauce is now found in all sections of Asian food "the most high-end grocery store chains next to the soy sauce . And of course any Asian market will have several varieties that are probably much higher than I showed in the demo. If you can not find it, it will still work, but as fish sauce has a unique salty taste, you may have to settle with a little soy, or common salt.
Now, as you'll soon see what I dish cooked right in an ordinary pan sauté old. I do not have a wok, and to be honest was never a big fan. I know, I know, they are perfect for those skipped and you can put food on the sides and bottom stays warm, and blah, blah, blah, but for the average cook there are two main problems with the wok. One, to use effectively, you need a really hot flame. My special "Sears" gas stove just not turning enough heat to really enjoy the design of the wok. And, if you have an electric stove forget. If you have seen the flame under a real wok in an Asian restaurant you would be amazed at how incredibly hot they are. The other problem is that 0% of woks sold in US stores are cheap, poorly made, and almost impossible to "season" correctly. In season, I mean get the cooking surface of the wok to the point where the food does not stick easily, like seasoning a new cast iron skillet.
The other reason I do not have it is for the amount of time I would use it (assuming I had a nice gas stove and bought a wok and well well seasoned), does not justify the space that the thing takes. The next time you Snooping around the kitchen or pantry someones opinion that pan is still on the bottom of the pile, holding all other pans ... yep, that old dusty wok and probably rusty. But for those of you that love woks, and use them regularly, you God (or Buddha) bless. I'm glad you enjoy your wok, and by all means keep woking! Enjoy the clip
Ingredients :.
8-10 chicken thighs (about 2 pounds)
1 cup orange juice
1/3 cup brown sugar
1/3 cup rice vinegar
1 / 8 cup fish sauce
soy sauce 1 tbl
1 tbl grated ginger
1 bunch green onions
1 jalapeno
1 pepper
4 oz sugar snap peas , or snow peas (a handful)
4 cloves garlic
1 teaspoon chili flakes
2 tbl orange peel
coriander to garnish
* I served over brown rice, which was a very good combo with orange flavors because brown rice has the slight nuttiness to it.
