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From: Bryanna (
Subject:         Re: like orange chicken
Date: August 24, 2011 at 7:24 am PST

In Reply to: like orange chicken posted by tina on August 22, 2011 at 9:24 am:

These 2 recipes are adapted from “Lemon Chicken”
recipes in my book "Authentic Chinese Cuisine for
the Contemporary Kitchen". If you have access to
Chinese-style mock "chicken" cutlets, they work well
in both of these recipes, as would reconstituted,
well-drained Butler’s SoyCurls. Or, you can use any
vegan mock “chicken” strips or “tenders”, such as
Gardein, Morningstar Farms, Yves, Lightlife, etc..
,or slice up any of the Gardein plain “chicken”

This is one of the most beloved Chinese
restaurant dishes.
This version is not sweet.

12-14 oz Chicken sub (see above), cut into “fingers”
or slices
2 T. dry sherry
1 T. light soy sauce
2 T. oil
1/4 c. cornstarch
1/2 c. vegetarian broth
1/4 c. fresh orange juice
2 T. dark sesame oil
1 tsp. grated fresh ginger
Grated zest of 1 small organic orange
1 tsp. light unbleached sugar
GARNISH: 4 thin slices of orange, cut in half

Marinate your “chicken” sub for 10 minutes
in the sherry and soy sauce. Heat the oil in a
large heavy skillet over medium-high heat. Drain
the marinade (save it!) and toss the pieces in the
cornstarch. Arrange the pieces in the pan in the
hot oil and fry until crisp and golden on both
sides. Drain on paper. Wipe out the pan with a
paper towel and turn the heat to high. Add the
sauce ingredients to the pan and bring to a boil.
Add the “Chicken” sub pieces and cook 2-3 minutes,
until a sauce is formed. Serve immediately.

This is a sweeter version, different, but
just as delicious as #1.

12-14 oz Chicken sub (see above), cut into “fingers”
or slices
2 T. cornstarch
1 T. dry sherry
1/2 T. light soy sauce
flour, cornstarch or water chestnut flour
oil for frying
1/4 c. cold vegetarian broth
2 T. sugar
3 T. fresh orange juice
1/4 tsp. salt
1/2 T. cornstarch
1 tsp. dark sesame oil
Grated zest of 1 small organic orange
GARNISH: 4 thin slices of orange, cut in half

Toss your “chicken” sub pieces with the 2 T.
cornstarch, sherry, and light soy sauce.

Dredge the pieces in the flour or starch to coat.
Fry in hot oil in a large wok or heavy skillet until
they are golden brown. Remove and drain on paper
towels. Keep warm in a 250 degrees F oven.

Remove all but 1 T. oil from the wok or skillet.
Add the stirred sauce ingredients and stir over high
heat until thickened and bubbly. If too thick, add
a little more broth. Place the fried "chicken" on a
heated plate, garnish with the orange slices and
pour the sauce evenly over top. Serve immediately.

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