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Malaysian Orange Chicken




Source of Recipe


Arrowhead Club, Arrowhead Stadium, Kansas City


List of Ingredients




2 each Egg Whites

2 T Cornstarch

4 lb.Boneless, skinless Chicken Breast

1.5 Cup Vegetable Oil

1 Bunch Scallions

1 Cup fresh or frozen peas


T salt and pepper




Sauce

¾ cup orange juice

1/3-1/2 cup concentrated frozen orange juice

¼ Cup Soy Sauce

1 teaspoon soft brown sugar

2 T. Cider vinegar




Recipe



To Garnish: Orange slices and springs of flat leaf parsley

Using a fork, lightly whisk the egg whites with the cornstarch and a pinch of salt in a shallow dish.

Add the chicken and turn the strips to coat them evenly.

Mix all the ingredients for the sauce and set aside.

Heat the oil in a wok until hot but not smoking. Use a fork to add the strips of chicken individually to the hot oil. Fry for 3-4 minutes or until golden-you will have to do this in batches as the pieces will not cook evenly if too many are added at once.

Use a slotted spoon to remove the chicken and drain the pieces on paper towels. Keep hot.

Pour off almost all of the oil from the wok.

Add the scallions and stir-fry briskly over a moderate heat for 30 seconds.

Pour in the sauce and bring to a boil, stirring, then add the peas and salt and pepper to taste.

Simmer, stirring frequestly, for about 5 minutes or until the peas are cooked.

Replace the chicken in the wok and toss for 1-2 minutes or until all the ingredients are well combined and piping hot.

Serve gardinshed with orange slices and flat leaf parsley.



Serves 3-4