asian invasion part deux-- orange chicken!

sorry for the delay.. but here is part two of the asian invasion of my blog!

this is one of the most successful recipes i've made so far at school.  i improvised slightly with my ingredients because i didn't have exactly what i needed, but i'd say it came out even better than expected.  oh, yeah, and IT TASTED EXACTLY LIKE REAL CHINESE FOOD (except for the minor fact that i did not fry the chicken).

here's what you need for the incredible sauce:
-3/4 cup water
-1/2 cup orange mango juice (i used the Naked brand because it was in my fridge)
-the juice of one orange (+ zest)
-a splash of lemon juice (few tbsp.)
-a splash of soy sauce (few tbsp.)
-1/8 c. white vinegar
-1/2 c. brown sugar (packed)
-1/2 tbsp. minced ginger
-1/2 tbsp. minced garlic
-2 tbsp. chopped green onion
-1 1/2 tsp. chili garlic paste (adjust to your taste!)
- 3 tbsp. cornstarch
-2 tbsp. water

this sauce is quick and simple (although it looks like it has a lot of ingredients-- they are all pretty common!).  start by chopping your ginger and garlic very finely and zest the orange.  in a medium size bowl, combine the water, orange-mango juice, freshly squeezed orange juice, vinegar, and soy sauce together.  next, add the brown sugar and stir until it is well incorporated and there are no lumps.  then add the chili garlic paste (like siracha or this more chunky version that i loveeeeee) to your taste (add more or less depending upon your spicy tolerance!).  lastly, add in the ginger, garlic, orange zest, and chop a few green onions for color and a little crunch.

while the sauce sits and the flavors combine, take two fresh chicken breasts and cut them into bite-size pieces.  as you know, i like the organic and humanely raised brand at The Krog.  its considerably more expensive than regular chicken breasts, so use whatever you have or like to buy, but i always feel better about what i eat when i buy organic meats.

in a skillet, drop a little bit of olive oil and sauté the chicken until it is brown and crispy on all sides. don't cook it all the way through because it will continue to cook in the sauce.  

once the chicken is browned, take it out and set it aside.  in the same skillet, add the sauce to the pan and simmer it on medium-low.  while it simmers, in another little bowl stir 3 tbsp. of cornstarch into the 2 tbsp. of water and stir vigorously until it is combined, making sure there are no lumps of cornstarch in the bowl. (* you just made a slurry!  this will be used to thicken the sauce!). when the sauce is bubbling, add the slurry and stir quickly.  right before your eyes, the sauce will begin to tighten up.  

at this point, add the chicken back to the sauce and finish cooking the meat right in the sauce.  *note: watch your temperature while you have the sauce on the stove-- make sure it is on low to medium low!  there is a lot of sugar in this particular sauce and it can burn easily!**

after about two or three minutes simmering in the sauce, your meal should be done!  serve the chicken in its sauce over a steamy bed of white or brown rice with the vegetable of your choice-- (or some wonton soup :] )  top with some fresh green onions and you have a chinese take-out meal to die for!