Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [174]
Substitute 8 ounces small broccoli florets for the snow peas.
Substitute 2 tablespoons frozen orange juice concentrate, thawed, for the rice vinegar.
Omit the chile sauce and seasame oil; add 2 teaspoons lemon juice instead.
Omit only the chile sauce and add up to 2 teaspoons prepared Thai curry paste instead—but be careful; it’s wickedly hot.
Orange Chicken Stir-Fry
In this renovated stir-fry, breast meat is first sautéed, then a flavorful orange sauce is built around it. Makes 4 servings
3 tablespoons frozen orange juice concentrate, thawed
2 tablespoons soy sauce
2 tablespoons Chinese black vinegar, or 1 tablespoon plus 1 teaspoon balsamic vinegar and 2 teaspoons Worcestershire sauce
1 tablespoon Shaoxing or dry sherry
1 tablespoon Asian red chili sauce
2 teaspoons sugar
1 tablespoon peanut oil
3 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
¾ pound boneless skinless chicken breast, sliced into ¼-inch strips
2 cups broccoli florets
6 shiitake mushrooms, stems removed, caps thinly sliced
3 scallions, cut into 1-inch pieces
2 teaspoons finely grated orange zest
1 teaspoon cornstarch or arrowroot, whisked into 1 tablespoon water in a small bowl
Whisk the orange juice concentrate, soy sauce, black vinegar or its substitutes, Shaoxing or sherry, chili sauce, and sugar in a small bowl until the sugar dissolves; set aside.
Heat a large wok or a large, high-sided sauté pan over medium-high heat until a drop of water skitters around the pan. Swirl in the peanut oil, then add the garlic and ginger. Stir-fry until aromatic, about 20 seconds (do not let the garlic brown). Add the chicken strips and stir-fry for 2 minutes until almost cooked through.
Add the broccoli and mushrooms; stir-fry until the mushrooms begin to give off their liquid to form a sauce, about 1 minute.
Pour in the orange juice concentrate mixture and bring the sauce to a simmer, stirring occasionally.
Add the scallions and orange zest; cook for 1 minute, stirring a few times. Then stir the cornstarch or arrowroot mixture into the sauce. Wait for it to come back to a boil, just until thickened, about 15 seconds. Remove from the heat and let stand for a couple of minutes before serving.
Variations: Substitute sugar snap peas, snow peas, cauliflower florets, sliced carrots, or seeded red bell pepper strips for the broccoli florets.
For an even hotter dish, add ½ teaspoon red pepper flakes to the orange juice concentrate mixture.
No-Fry Kung Pao Chicken
There’s no reason to deep-fry chicken to make this take-out favorite. Walnuts offer a deep, nutty crunch. Makes 4 servings
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon Shaoxing or dry sherry
½ cup walnut pieces
1 tablespoon sesame oil, preferably toasted sesame oil
16 dried red Asian chiles
1 carrot, peeled and finely diced
2 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
¾ pound boneless skinless chicken breasts, cut into ¼-inch strips
2 medium scallions, cut into 1-inch pieces
1 medium green bell pepper, cored, seeded, and diced
¼ teaspoon crushed Szechuan peppercorns or 1 teaspoon finely grated orange zest
1 teaspoon cornstarch or arrowroot, dissolved in 1 tablespoon water in a small bowl
Mix the soy sauce, rice vinegar, and Shaoxing or sherry in a small bowl; set aside.
Toast the walnuts in a dry wok or high-sided sauté pan set over medium-high heat until aromatic and lightly browned, about 3 minutes, stirring almost constantly. Transfer to a small bowl.
Swirl the sesame oil into the wok or pan. Add the chiles, carrot, garlic, and ginger; stir-fry for 1 minute.
Add the chicken strips; stir-fry, tossing constantly, until lightly browned and almost cooked through, about 2 minutes.
Add the scallions, bell pepper, and Szechuan peppercorns or orange zest; stir-fry until aromatic, about 1 minute.
Return the walnuts to the pan, then pour in the soy sauce mixture. Bring the sauce to a simmer. Cook, stirring occasionally,