MEV’s Orange Chicken

MEV’s Orange Chicken 
(serves 4, if yer lucky)

2 lbs chicken, 1.5″ cubed
marinate in OJ & soy & garlic (to taste, say 1/2 + 1/4c. + tbsp.) 1 hr. or so
2 eggs
corn starch
bread crumbs

Sauce:
3 oranges
1 tbsp orange zest
1/2 c. soy
1/2 c. white wine
2 cloves minced garlic
5 dried hot peppers –
cut to 1/”, de-seed, soak 15 minutes in warm water
tbsp. ginger
green onions
1 c. orange juice
2 tbsp. corn starch

peel and cook oranges with wine and soy, mash and remove pulp
add other ingredients, cook 20 minutes on low heat, cornstarch at
end to thicken

put marinaded chicken in cornstarch, then 2 egg+water
mix, then bread crumbs; cook in peanut oil in hot wok (sub olive oil w/ canola if
necessary)

Serve w/ veggies (broccoli, onions, carrots, tomatoes, water
chestnuts, cauliflower, corn, straw or other mushrooms, etc.) &
sticky rice (2 cups dry rice + 3 & 7/8 cups water, combine and bring
to boil, simmer 20 minutes let sit 5); combine meat and sauce in wok
for a couple minutes before serving.

BONUS (fake sake):
heat a cheap Pinot Grigio and serve like sake

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