The sweet and sour zingy Chinese takeaway style orange sauce coating soft and juicy chicken is loaded with ginger and a little bit of chilli.
Quick Carrot & Ginger Orange Chicken Fakeaway.
This recipe is another in a long list of Chinese takeaway recipes that I love to make at home.
With a well stocked cupboard of half a dozen or so bottles that will last for months you can beat the takeaway delivery driver for speed and taste every single time.
This orange chicken takeaway recipe uses just three of those bottles, dark soy & light soy sauce and some toasted sesame oil.
It takes 10-15 minutes to prepare and then just 10 minutes to cook and you are ready to serve.
The three ingredients that I have mentioned above all warrant a quick mention.
First of all, there is a distinct difference between light and dark soy sauces.
A common misconception is that light soy sauce is the same a low sodium. That is not true in the slightest!
Dark soy sauce is thicker, richer, sweeter and less salty than light soy sauce.
It is often used in dips and marinades, light soy sauce, on the other hand, is used as a seasoning.
As a result of this, you will need to adjust the levels of light soy sauce to balance the saltiness of this recipe. Remember you can always add more, you can never take any away!
Like many oils toasted sesame oil varies greatly in price. Invest in a good, expensive toasted sesame oil and do not cook with it.
It is to be used to finish dishes in much the same way that good quality olive oil is used!
Cooking Hints and Serving Suggestions.
The secret to cooking any stir fry is two-fold.
The first is in the preparation, there is no time to prepare, measure or hunt out ingredients when you have started.
So get your ingredients prepared and place into bowls before you even turn on the hob.
I go as far as arranging things in the order that they are to be thrown into the wok.
The second mistake that people make is not having the wok hot enough.
You need a searingly hot pan, if you do not you will end up braising or boiling your stir fry!
The noise when you throw in your ingredients should be crisp, sharp and loud. It should also not stop, if it does you need to get your pan hotter.
Like many of my stir fry recipes, I eat this most often with some simple boiled rice.
Although I will typically crack 3 or 4 cardamom pods and throw them in with the rice as it cooks because orange and cardamom is a match made in heaven!
- 350 g Skinless Chicken Breasts
- 1 Tbsp Honey
- 1 Tbsp Dark Soy Sauce
- 1 Tsp Light Soy Sauce
- 1 Orange
- 30 g Ginger
- 1 Clove Garlic
- 1 Tsp Dried Chilli Flakes
- 1/2 Tbsp Cooking oil
- 125 g Carrot
- 1 Tsp Cornflower
- 1/2 Tbsp Water
- 1 Tsp Toasted Sesame Oil
- 1/2 Tbsp Sesame Seeds
- 1 Spring Onion
- Zest and juice the orange.
- Peel and grate the ginger and mince the garlic.
- Mix together the honey, soy sauce, orange zest, orange juice, ginger, garlic and chilli into a marinade.
- Slice the chicken breast into 7-10mm wide strips and add to the marinade.
- Cut the carrot into a julienne, 2-3mm batons about 5cm long.
- Finely slice the spring onion.
- Toast the sesame seeds in a dry wok over a high heat for 60-90 seconds.
- Mix together the cornflour and water and set aside.
- Heat the cooking oil in a wok over a fierce heat.
- Add the carrots and stir fry for 2 minutes.
- Remove the chicken from the marinade and add to the wok and stir fry for 5 minutes.
- Add in the marinade to the chicken.
- When this comes to the boil stir in the cornflour and water mix and cook for 60 seconds more.
- Remove from the heat and stir in the sesame oil.
- Serve topped with the spring onions and toasted sesame seeds.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 463Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 149mgSodium: 610mgCarbohydrates: 28gFiber: 5gSugar: 17gProtein: 57g