Crispy Orange Chicken

Applebee's Crispy Orange Chicken Bowl
adapted from
  America's Most Wanted Recipes by Ron Douglas

Let me just start out by saying that this recipe was sooooo good.  Everyone agreed around the table that it was a "do over".  A "do over" title given to a meal in my household means they want me to make it again.  I will have to make it again and then post the pictures because I lost my camera.  I took this shot after I found it at lunch the next day with a plate of the leftovers.    Don't ask me how it ended up downstairs by the copier, but it did.  Needless to say I couldn't do the step by step instructions with photos.

The other thing about this recipe you should know is that unless you have a few of the things prepared ahead of time, it can be a little time consuming.  I highly recommend making the orange glaze and having it on hand.  It was very tasty and would be great to put on other breaded chicken recipes.  You could also have the almond-rice pilaf done beforehand.  There are 4 parts to making crispy orange chicken.

Part 1  Orange Glaze

1/4 teaspoon minced garlic
1 tablespoon vegetable oil
1/4 cup slivered almonds
1 cup orange juice
1/2 cup packed light brown sugar
3 tablespoons orange marmalade (I used apricot)
2 tablespoons soy sauce
1/2 teaspoon parsley
1/4 teaspoon red pepper
1 tablespoon rice wine vinegar

To make:  Lightly saute the minced garlic in the vegetable oil-don't let the garlic burn, or it will taste bitter. Add all the remaining ingredients and bring the mixture to a boil; then reduce the heat and simmer until the sauce has thickened to a glaze consistency, 12-15 minutes.  It can be reheated if necessary.

Part 2  Almond-Rice Pilaf


3 tablespoons butter
1/4 cup diced onion
1/4 cup diced celery
1 cup uncooked rice
2 1/4 cups chicken broth
pinch salt
1 teaspoon parsley
1/4 cup slivered almonds, plus extra for garnish

To make:  Heat the butter and lightly saute the onion and celery until tender, but not browned.  Add the rice and stir until all the grains are coated with the butter and have turned opaque.  Add the chicken broth, salt, and parsley and bring to a boil, then cover tightly and reduce the heat to low.  Cook the rice until all the broth has been absorbed, 12-15 minutes.  Stir in the almonds while fluffing the pilaf with a fork.  The rice can be reheated if necessary.

Part 3  Vegetables


1 bag of frozen Asian-style vegetables OR
1 1/2 cups broccoli florets
1 cup sliced red bell pepper
3/4 cup sugar snap or snow peas
1/4 cup shredded carrot
*note, I only had snow peas and carrots on hand

To make:  Steam the vegetables in a steamer basket on the stovetop or in a microwave.  To save some time, you can use a bag of frozen Asian-style vegetables, available at the supermarket.

Part 4  Chicken


1 beaten egg
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil, plus extra for frying
2 punds boneless, skinless chicken breasts, cut into 2-inch pieces
1/2 cup plus 1 tablespoon cornstarch
1/4 cup all purpose flour

To make:  Whisk the egg with the salt, black pepper, and the 1 tablespoon vegetable oil and add the chicken pieces.  In a separate bowl, combine the cornstarch and flour, mixing well.  Add the chicken pieces a couple at a time and coat them thoroughly with the cornstarch mixture, then set them side by side on a baking sheet.  Finish the whole batch this way.  Fry the coated chicken pieces in vegetable oil until they are light golden brown, 3 to 4 minutes- do not overcook, or the chicken will be tough.  Remove the pieces with a slotted spoon to drain on paper towels.

Topping


1/2 cup crispy chow mein noodles

To put it all together, top the chicken on top of the rice and serve the vegetables on the side.