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    how do you make chinese orange chicken??

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do you make chinese orange chicken??-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make chinese orange chicken??),it will help you,my kids.

4 boneless, skinless chicken breasts, cut into 1-inch cubes

1 tablespoon dry sherry
1/2 tablespoon 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
1 slice ginger, 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 garlic and ginger.

Heat the wok and add oil. When oil is ready, add the garlic and ginger 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 hot.

*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.

Other Answers:
Take a Chinese, an Orange and a Chicken.... Put them in a blender for 5 minutes.. Then bake for an Hour... Bingo!!!
'Chickety China' - the Chinese chicken?
I think it has something that has to do with adding oranges to chicken, but I may be wrong.

Chicken with the flavor of lush Hawaii. Do ahead. Must be marinated at least 24 hours in advance.


4 tsp. minced garlic
2 tbsp. minced fresh ginger
1 (6 oz.) can unsweetened pineapple juice
1/4 c. orange juice
1/3 c. soy sauce
1/4 c. cider vinegar
1/4 c. honey

Also will need:

12 whole chicken breasts, split, skinned and boned
1/4 c. Chinese duck sauce

In a blender or food processor fitted with a steel knife. combine the garlic, ginger, pineapple juice, orange juice, soy sauce, vinegar and honey. Whirl until well blended.

Place the chicken breasts in a large glass or enamel covered baking dish and pour the marinade over them. Cover the plastic wrap and refrigerate for at least 24 hours, turning the breasts occasionally to redistribute the marinade.

Time allowance for final preparation: 20 minutes.

Preheat the broiler, positioning the rack 4 inches from the heat.

Transfer the chicken breasts from the marinade to jelly roll pans or cookie sheets. (The marinade may be saved, refrigerated for up to one month, and used again). Brush the surface of the breasts with the duck sauce, broil for 5 to 10 minutes, without turning until the breasts are firm to the touch. Time depends on thickness of breasts and heat of the broiler. Serve immediately.

(The breasts may also be grilled over charcoal, but allow additional time to prepare the coals, which should be red hot but not flaming. Depending upon the fire's heat, turn the breasts after 5 minutes, brushing again with duck sauce.

i perfer duck it gos better with the orange

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