Geoff's Spicy Orange Chicken |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Sometime in the 1980's my friend Geoff found a recipe for Tangerine Chicken in a magazine. We tried it but it wasn't nearly spicy enough for us. This is a heavily modified version of that recipe. Ingredients:
3 tablespoons cornstarch |
6 tablespoons mongolian fire oil (or red pepper oil) |
1/3 cup apple cider vinegar |
4 boneless skinless chicken breasts, in bite size peices |
3 tablespoons vegetable oil |
1 jalapeno pepper, diced small |
3 cloves garlic, diced small or put through garlic press |
2 inches ginger, diced small |
1 medium orange, zest of |
3 -5 oranges, juice of |
Directions:
1. Combine corn starch, 3 tbsp fire oil, and vinegar in a large bowl.
2. Add chicken and marinate at least 30 minutes.
3. In a wok or large frying pan heat vegitable oil and 3 tbsp fire oil.
4. Add jalapino, garlic, ginger and orange zest, and saute for 2 minutes.
5. Stir chicken in marinade and add all to the ingredients in the wok.
6. Cook, stirring constantly, for 5 minutes.
7. Set temperature to low and add orange juice, mixing thoroughly.
8. Simmer for 5 minutes or until sauce has thickened to desired consistancy.
9. Serve over rice.
10. Note: rice, orange juice or slices, or cucumbers will cut the spice.
11. DON'T drink something to try to cool your mouth!
12. This is a VERY hot dish, but can be made less spicy by decreasing the fire oil, the amount of jalapino or ginger.
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