Wednesday, November 28, 2012

Chinese Chicken

A couple of days ago Mark was asking me what we were going to have for dinner and I told him that I wanted CHINESE! He laughed at me and said, "That isn't going to happen" because...chinese food is loaded with Soy Sauce. I have not had an ounce of chinese food in almost 3 months and I was in dire need. You are talking to a girl who normally has a "Panda Express Craving" about once a month.

He was talking to a determined girl and I decided I was going to make it happen! I searched and searched for a soy sauce substitute. To no avail. Not because they don't exist but because I had a lack of ingredients on hand. So I decided to just wing it.

When we were done eating my husband said,"Did you write this down? Because you need to remember it and make it again!"

Lucky for him I did write it down. And it was delicious. And I want to make it every week...for the next 6 months. :)

Here is what you need for the sauce:

1 Cup Orange Juice
1/2 Cup Chicken Broth
3 Tablespoons Honey
2 Tablespoons Rice Vinegar
1 1/2 tsp Salt
1 Tablespoon Balsalmic Vinegar
1 tsp Corn Syrup
1 tsp Ginger
1 small can crushed pineapple

1 Tablespoon Oil
2 Cloves Garlic Minced

2 Tablespoons Water + 1 Tablespoon Corn Starch Mixed

8 Small Button Mushrooms Sliced

In a small saucepan heat the oil on medium and cook the garlic until nice and golden and delicious. Then add all of the other above ingredients. (I mixed them beforehand-leaving the water/cornstarch separate until putting it in the pan) Turn heat down so it is just at a simmer and simmer for about 15 minutes. Stirring occasionally.

While that is simmering you need to make your chicken. Defrost 1lb. of chicken and cut into cubes.

Dip in a batter made up of:

2/3 cup flour
1/3 cup cornstarch
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp baking soda
1/2 cup pineapple or orange juice

Warm up 1/3 cup of oil and add 1/2 of an onion cut into strips. Fry the onion for about 3 minutes on its own. Once the chicken is coated add it to the oil and onion.
Fry in about 1/3 cup of oil until golden brown and chicken is cooked through.

Serve with rice. Smother chicken in the delicious sauce.

I am serious people. Even if you are not Chinese food deprived you will want to eat this again and again. We were so sad when our leftovers were gone.

Tips from Kj:

You could add even more things to the sauce mixture. Mandarin oranges, green peppers, celery, the onion, zucchini etc. Anything you want just think Chinese stir fry and put it into the sauce. Pin It

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