Category: Chicken
- 20 oz chicken breast, thin cut (1/4")
- 1 Tbsp seasoned rice vinegar
- 2 small oranges, zested and reamed for 1/2 cup of juice
- 2-3 oz seasoned rice vinegar
Creme D'Orange Chicken with Stir Fried Vegetables
Creme D'Orange Chicken with Stir Fried Vegetables
Velveted Chicken overnight
20 oz of chicken breast, thin (1/4") cut. 1 Tbsp each of rice vinegar, avocado oil, and ponzu sauce. Set for about 10 minutes, it's supposed to absorb most of the liquid. (I pour off any excess). Then I folded in some corn starch (about 2-3 tsp) until it was coated.
The Creme D'Orange Sauce
2 small oranges, zested, then reamed for about 1/2 cup juice.
1-2 oz soy sauce
2-3 oz rice vinegar
Dash of Sriracha
1 oz mirin
1 1/2 - 2 Tbsp Creme Delish
Garlic powder to taste (~ 1 Tbsp)
Ginger powder to taste (~ 1 Tbsp)
Mixed in a sealed mason jar. It was a bit thin, so I reduced for 2 minutes and added small amounts of corn starch (1/2 - 1 Tbsp) until it had the right coating consistency.
Veggies
2 small heads of broccoli, cut and blanched
1/2 brown onion, thinly sliced
1 large red bell pepper, julienned
1 cup button mushrooms, quartered.
Sauce base for veggies
1 Tbsp honey
1/2 Tbsp garlic powder
1/2 Tbsp ginger powder
1 oz rice vinegar
Chicken
1-2 oz avocado oil for light fry on high heat.
Added the velveted chicken and browned, removed and put on paper towels while I prepped the veggies.
Folded in the Creme D'Orange Sauce and topped with sliced scallions.
Veggies
Stir fried separately with the sauce base for the veggies. Served with rice.