I am going through the old posts and trying to finish the follow-ups where promised, "pantry-fy" & translate into make-a-mix where promised and just get it all pulled together again & get back on track. So here is the first one!
First---Refer back to the original Orange Chicken HERE
Next---Find the pictures I put on last week or at least recently HERE
FINALLY--- ORANGE CHICKEN, PANTRY STYLE:
2 lbs. chopped chicken . . or pork will work (like I used tonight . . . oops, caught me?!?)
1 teaspoon Ginger, ground
2 teaspoons Garlic powder (I prefer granulated)
1 teaspoon Crushed red chile flakes (recipe calls for red ceyenne pepper, only for masochists, I'd say)
4 tablespoons Minced onion, dried (soak in hot tap water for a few minutes before adding)
1/2 cup Sugar
Orange zest, dried
3 tablespoons Soy sauce
3 tablespoons Water (OK confession time, I have been caught using orange juice concentrate . . . love that extra fruity flavor)1/2 cup White Vinegar ( rice vinegar will also work or sometimes I use apple cider vinegar . . .adds to that extra fruity flavor that I love!)
Mix the liquid ingredients in sauce pan, add the dry ingredients. Mix and bring to a gentle boil. Let it simmer for hm-m-m-m-m let's say five minutes.
While that is simmering, stir fry the chopped meat in your heavy skillet or wok (some day I will find mine again). When the meat is nice and brown, thicken the sauce with 1 tablespoon corn starch dissolved in 1/2 cup water. Add to the sauce, cook until thick. Add to the meat in skillet and stir until it is well coated, heated through and nice and sticky.
If you forgot to put the rice on to steam before you started (yes, I forgot tonight) get out those ramen noodles quick and serve on top of those, oh, and what the heqq, cook 'em first.
Just in case you didn't notice, I didn't coat and deep fry the meat tonight. I sautee'd in about 1 T. peanut oil and 1 t. toasted sesame seed oil. Much lower in fat, fewer calories and it reheats much better than the coated meat does.
This sauce freezes beautifully for future use.
If you want quick yummy meals, coat the meat and freeze in ziplock bags after squeezing the extra air out. Make some minute rice or ramen noodles while you thaw and heat it up . . . a great 5-minute meal or snack!
MAKE-A-MIX (For ten batches of Orange Sauce)
Here are the portions to Make-A-Mix of the dry seasons, etc. if you would like to shorten the prep time in the future.
3 1/2 Tablespoons Ginger, ground
1/3 cup Garlic powder
1 1/2 Tablespoon Red chile flakes
3 1/4 cups Minced onion, dried
6 1/4 cups Sugar
8 Tablespoons Orange zest, dried
Add 1 1/2 cups Mix to liquids:
3 T. Soy sauce
1/2 cup Water (increased since onions will not be rehydrated before hand)
1/2 cup White vinegar
Mix the ingredients well. To make a batch of Orange Sauce, scoop a scant 1 1/2 cups of mix. Boil gently in liquids for about five minutes. Thicken with 1 T. corn starch dissolved in 1/3 cup water.