Saturday, March 12, 2011

brand new recipe number one

We made Spicy Orange Chicken Stir-Fry tonight!

I did not take a picture...but frankly, it tasted better than it looked.

We got the recipe here.  It was very good.  We doubled the recipe because we had folks over....we probably could have had a bit more chicken.  Or I could have remembered that brown rice takes 40 minutes to cook - as it was, we did not have rice.  Friends contributed a salad and a delicious bundt cake.

Changes I made:  I did not see the fancy peppercorns at the Kroger, so I omitted those.  I also omitted the tomatoes and scallions because we had other veggies in mind.  Instead of the chili bean sauce (also not locally available), I used sriracha.  I halved the amount because I was worried about too much spice.  I also added the juice of one orange so it would be more orange-y.  The additional liquid also meant that it could cook down a bit while the broccoli, orange bell peppers, and sugar snap peas got tender - those were cooked separately in veggie oil, soy sauce, and a little bit of chicken stock.  Lastly, I did not add the salt.  The soy sauce seemed to have that covered. 

Things I will remember:  This would be easier with a wok, I am thinking.  The very hot pan + oil + ginger part was not particularly fun.  In fact there was a leaping flame for a second.   Also, brown rice takes a long time to cook. 

1 comment:

  1. The frozen steam-bag brown rice is pretty yummy, and takes like 5 minutes.

    I'll have to look into this recipe and see how low-sodium I can get it!