Orange Chicken with Jasmine Rice
No need to order takeout tonight! Enjoy this flavorful orange chicken with a fresh citrus twist and classic Asian ingredients.
PREP TIME: 45 Minutes
COOK TIME: 30 Minutes
LEVEL: Easy
YIELD: 4-6
Ingredients
Chicken Marinade:
2 Lb Chicken Breast
½ Cup Soy Sauce
¼ Cup Orange Juice
1 Tbs Sesame Oil
½ Cup Corn Starch
¼ Cup Flour
1 tsp Baking Powder
Canola Oil for Frying
Sauce:
1 Tbs Olive Oil
1 Tbs Sesame Oil
2 Tbs Siracha
1 Tbs Fresh Ginger
3 Cloves Garlic
¼ Cup Soy Sauce
¼ Cup Orange Juice
3 Tbs Honey
2 Tbs Sherry
¼ Cup Cornstarch
Salt and Pepper to Taste
¼ Cup Green Onion
1 Tbs Sesame Seeds
Rice:
1 ½ Cup Jasmine Rice
2 ¾ Cup Water or Broth
Method of Preparation
- Preheat your Convection Steam Oven to 210° on the Steam mode.
- Cut your chicken into one-inch cubes. Combine all the ingredients for the marinade and add the chicken to it. Marinade for 15 minutes, or overnight.
- Place your rice in the provided non-perforated pan and add the liquid. Place in the steam oven and steam for 30-40 minutes.
- Heat 3 inches of oil in a deep pan on your Wolf Gas Cooktop. Drop the chicken in the oil one piece at a time to avoid them sticking together and fry until golden brown. Drain excess oil on a baking rack or paper towels.
- In a large pan, heat the olive oil and sesame oil. Mince the garlic and ginger and add it to the pan. Sauté for 1 minute then add the siracha, soy sauce, orange juice, honey and sherry. Let simmer for 2 minutes.
- In a small bowl combine the cornstarch with ¼ cup of cool water. Slowly pour this mixture into the sauce while stirring. Continue to stir until sauce simmers. Add the chicken to the sauce and simmer for 5 minutes. Season with salt and pepper as needed.
- Serve over the jasmine rice and garnish with green onion and sesame seeds.
