“A gourmet who thinks of calories is like a tart who looks at her watch. ” James Beard
Chinese Orange Chicken
1 lb boneless, skinless chicken breasts, cut into chunks
1 cup of brown rice flour
2 tbls of arrow root
2 large eggs beaten
1 cup vegetable oil
1 can of sliced water chestnuts
1/3 cup of frozen edamame
1/3 cup of match stick carrots
1/2 tsp sesame seeds
3 green onions thinly sliced
FOR THE MARINADE
1 cup chicken broth
1/2 cup freshly squeezed orange juice
1/2 cup sugar
1/3 cup distilled white vinegar
1/4 cup soy sauce
2 cloves garlic minced
1 tbls orange zest
1 tbls garlic chili sauce
1 tbls grated ginger
To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, chili sauce, and ginger.
In a plastic storage bag or bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the occasionally. Drain the chicken from the marinade, discarding the marinade.
Heat remaining marinade over medium heat. Bring to a boil and stir in 2 tablespoons arrow root combined with 2 tablespoons water. Stirring frequently until thickened about 1-2 minutes; Add edamame and water chestnuts to sauce and keep warm.
Heat vegetable oil in a large saucepan.
Working a few at a time dip the chicken into the eggs then dredge in the rice flour pressing to coat.
Working in batches fry chicken until golden brown and cooked through, about 2-3 minutes. Transfer to a paper towel lined plate to drain.
Add carrots to sauce.
Serve over rice. Add rice, sauce, then chicken to keep the chicken crisp. Top with green onions and sesame seeds.