Passionate young chef Minh shows you how to make sautéed orange chicken.
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Hey! It's Chef Minh again, today I'm going to show you how to make sautéed orange chicken So we have a ½ a cup of packed brown sugar. We’re going to mix in a ½ cup of white wine vinegar. Then we’re going to whisk in 3 tbsp of soy sauce. And whisk that good. Now, we’re going to put in the juice of half an orange. I use a whole orange, because I like it tangy. Now, we’re going to grate a ginger root, we need about a tsp of ginger, and you're going to chop up some onions, and you need about a cup of that. And you're going to get some orange zest. You can use a grater to do that or hand zester. And we’re going to make a cornstarch slurry, which is a tbsp of cornstarch and tbsp of water, and we’re going to whisk that up too. And three boneless chicken breast chopped up, and one clove of minced garlic. We’re going to throw in our ginger and minced garlic, and we’re going to throw that around for about 30 seconds. Once the 30 seconds is up, we’re going to throw in our chicken. We’re going to stir the chicken for about 3-5 minutes. After 3-5 minutes, we have to throw in there a couple of onion and cayenne pepper or red pepper. Alright, after a minute, we’re going to throw in our zest and we’re going to bring that to a boil. Could you see, it is boiling? Now, we’re going to add our cornstarch slurry in a steady steam, stirring all the time. After that, you're going to put it on simmer. Now, let that simmer, it will be thick, just like that. Once that’s ready, you're going to add your orange zest. Once you do that, you're going to turn off the heat. So I plated this with some jasmine rice. Spoon over some of that good chicken. Crash a little bit with orange slices. And there you go, very simple, I suggest you make it, because it's very nice. Who needs some takeout, when we can get some healthier version of orange chicken? My name is Minh Chau, thanks for watching.