Orange chinese chicken

My easy, delicious, Orange Chinese Chicken and Spicy Noodles

 
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Cornstarch

The secret ingredient is cornstarch. Growing up, our next door neighbors were Japanese. Mrs. Atsuko once told me cornstarch is what makes her tempura batter so light. So I did the same thing for my Chinese chicken, but I didn’t add flour. I tossed three cubed chicken breasts into a bowl and added between 1/2 and 3/4 cup cornstarch. (1/2 wasn’t enough, 3/4 seemed to be too much, so just under 3/4 cup). To that I added some sea salt, black pepper and Sriracha spices. (Use these to your taste). Mix all together to coat the chicken.

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Quick Cook time

In a skillet, I heated olive oil and then added the chicken cubes and cooked them for about 5 minutes, then flipped them over to cook for another couple of minutes.

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Make your orange sauce

In a small mixing bowl or measuring cup, I stirred 1 cup orange marmalade, 1/3 cup reduced sodium soy sauce, 1/4 cup sriracha sauce (again; this is to your liking. Terry and I like it hot, but you might find this too spicy, so pull back on the hot sauce, if so), a splash of sesame oil and a splash of rice wine vinegar. (I didn’t measure these, but I would say no more than 2 Tablespoons, each). Lastly, add some red pepper flakes and stir this mixture really well.

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crock pot lovin’ time

Toss your chicken into the crock pot. Now pour the orange marmalade sauce over the chicken and stir it well to coat all of the chicken. Cook on low for about an hour and a half to two hours. This is such a fun and easy dish to make for friends, because the crock pot allows you to do other things. You could cook it all at once on the skillet, but I like the way the crock pot blends all of the flavors in a slow, magic way.

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Once cooked, top with sesame seeds, green onions and/or cilantro and serve with spicy noodles. These could not be easier to make. After tossing your chicken mixture together, you can get all of the ingredients ready for your noodles. Cook one box of spaghetti (use Gluten Free, if needed) as you would for anything else. Drain the noodles, then set aside. In a large skillet, saute 4 or 5 cloves of garlic (depending on how much you like garlic) in a mixture of butter and olive oil. (About 2 Tablespoons each). Meanwhile, in a measuring cup, stir together 1/4 cup sesame oil, 1/4 cup reduced sodium soy sauce (if making for someone who needs Gluten Free, be sure to read the labels. Most are not GF so buy one that is), 3 to 4 Tablespoons sriracha sauce, 1 teaspoon ground ginger and then I used a Himalayan sea salt with chili, but you could use chili peppers and sea salt. Stir this all together really well, then add the noodles to the garlic mixture, and using tongs, toss the noodles well. Now add the sauce to the noodles, giving them a few extra tosses. The noodles are already cooked, so you just want to heat them with the sauce. A couple of minutes, max, and you have a delicious, super yummy, super simple Orange Chinese Chicken and Spicy Noodles meal, at home! Budget friendly and you can stay in your pajamas or nothing at all, to make!