Orange Chicken

Recipes- from Mondern Honey and Cooking With Mima

The chicken- 

• 6 Boneless Skinless Chicken Breasts cut into bite-size pieces
• ▢4 Eggs whisked
• ▢1/2 cup Cornstarch
• ▢1/2 cup Flour
• ▢Salt
• ▢Oil for frying
• (optional- can add seasonings to the flour mixture)

• 1 tsp. black pepper or less to taste, fresh ground
• 1 tsp. onion powder
• 1/2 tsp. ginger powder
• 1/2 tsp. salt
• 1 tsp. paprika to add color to the chicken
• Vegetable oil for frying
• 
  

Orange sauce- I bought Soy Vay- Orange Ginger sauce

Next time I'll use this Orange sauce recipe-

• 1 cup Orange Juice
• ▢1/2 cup Sugar
• ▢2 Tablespoons Rice Vinegar or White Vinegar
• ▢2 Tablespoons Soy Sauce use tamari for a gluten-free dish
• ▢1/4 teaspoon Ginger
• ▢1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced
• ▢1/2 teaspoon Red Chili Flakes
• ▢Orange Zest from 1 orange
• ▢1 Tablespoon Cornstarch
• sliced onions
• 
  

• Dice the chicken into ½ inch cube pieces and place in a bowl. Add in the flour, corn starch, salt, black pepper, onion powder, paprika, and ginger powder to coat the chicken. Amy's addition (I probably doubled all the flour ingredients and seasoning and let all the seasonings sit on the chicekn for about 20 min. Then I put all the chicken on a cookie sheet at 500 degrees for about 20 min.)
• Or you can cook the chicken on the stove top........In a deep frying pan, bring the oil to medium-high heat. Fry the chicken until golden brown. Takes about 2-3 minutes. Do no over cook or else it will become chewy.
• Meanwhile, whisk all the sauce ingredients and a bowl. Transfer to a hot non stick skillet or frying pan and cook on low-heat, simmering until the sauce thickens up.
• Transfer the fried chicken to the sauce and mix to coat well. Let the sauce and chicken simmer together for 1-2 minutes and then remove from heat.
• Serve with homemade Lo Mein Noodles or white rice. Garnish with toasted sesame seeds and chopped green onions. (optional)

Butter Chicken

Averie Cooks

3/4 cup unsalted butter (1/2 stick + 1 stick), divided
 1 large sweet Vidalia or yellow onion, diced small
 1.50 pounds boneless skinless chicken breast, diced into bite-sized pieces
 4 cloves garlic, finely minced or pressed
 2 tablespoons Curry powder
 1/2 tablespoon cumin
 2 tablespoon turmeric
 1 tablespoon ground ginger or 1+ tablespoon fresh ginger, finely chopped
 1 teaspoon kosher salt, or to taste
 1 teaspoon freshly ground black pepper, or to taste
 1/4 teaspoon cayenne pepper, or to taste
1 15oz coconut milk
 one 8-ounce salsa or tomato sauce
 basmati rice (or your favorite rice), for serving
Mayo and cream cheese
 1/3 cup fresh cilantro leaves, or to taste for garnishing

Because I didn't have the heavy cream I substituted and added at the last 5 minutes of cooking- 1/4 c mayo and 4 oz of cream cheese

2/5/20 When I made this it was so bitter and nasty, I thought, "Ohhhh no, all these ingredients are gona go in the garbage, how can I save this???" Then I added the mayo and cream cheese, all was not lost, I just needed to add heaps of FAT!!! Then it was of course yummy!!!

1. Begin cooking the rice
2. To a large skillet add 1/4 cup butter (1/2 stick), onion, and sauté over medium-high heat until the onions begins to soften and caramelize about 5 minutes; stir intermittently. It does not have to be fully caramelized before moving on.
3. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking. Or pound the chicken thin and cook it without cutting it, sometimes if you cook a pounded flattened chicken, it is more tender than cutting it before you cook it.  Either way, whatever makes you happy.
4. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant; stir frequently.
5. Add the garam masala, cumin, turmeric, ginger, salt, pepper, cayenne pepper (does not make it spicy but adds depth of flavor), and stir to combine.
6. Add the remaining 1/2 cup (1 stick) butter and heat until it has melted; stir frequently to encourage melting.
7. Add the heavy cream, tomato sauce, stir to combine, and allow mixture to simmer for about 10 minutes, or until sauce has thickened and reduced slightly. Taste and if desired, add additional salt, pepper, cayenne pepper, etc.
8. Add rice to the serving plates and top with chicken and as much sauce as desired.
9. Evenly garnish with cilantro and serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days.