COOKING FOR TWO: ORANGE CHICKEN WITH SNOW PEAS AND CARROTS

Cooking for Two: Orange Chicken with Snow Peas and Carrots image

Number Of Ingredients 18

2 Chicken Breasts [boneless, cut in 1 inch pieces]
1 teaspoon Soy Sauce
1/4 cup Cornstarch
1/2 cup Canolla Oil [for frying]
1/3 cup Orange Juice
2 teaspoons Cornstarch
1 tablespoon Olive Oil
2 teaspoons Garlic [minced]
2 teaspoons Ginger [peeled, fresh chopped]
1 teaspoon Orange Zest
1/4 teaspoon Red Pepper Flakes
1/2 cup Chicken Broth
2 teaspoons Soy Sauce
2 teaspoons Rice Vinegar
2 tablespoons Sugar
1 tablespoon Olive Oil
3 ounces Snow Peas [sliced]
2 Carrots [sliced thin]

Steps:

1. In medium bowl, toss chicken pieces and soy sauce.
2. In small bowl, beat orange juice and 2 teaspoons cornstarch with whisk until cornstarch is dissolved.
3. In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add garlic, gingerroot, orange peel and pepper flakes; stir-fry about 30 seconds or until fragrant. Add broth, 2 teaspoons soy sauce, the vinegar and sugar; stir about 30 seconds or until sugar dissolves. Stir orange juice mixture, then add it to skillet. Heat sauce to boiling, stirring. Reduce heat to low; simmer 1 minute. Transfer sauce to bowl; wipe out skillet.
4. Line large rimmed cookie sheet with paper towels.
5. Place 1/4 cup cornstarch in shallow bowl. Toss chicken in cornstarch, coating evenly and gently knocking off any excess; transfer to plate. 6
6. In 4-quart Dutch oven, heat 1/2 cup vegetable oil over medium-high heat. Carefully add coated chicken to hot oil, spacing pieces apart from each other. Fry chicken 5 to 7 minutes, turning once or twice, until deep golden. Using slotted spoon, transfer chicken to paper towel-lined cookie sheet.
7. In same skillet used for sauce, heat 1 tablespoon oil over medium heat. Add snow peas and carrots; cook 3 to 4 minutes, stirring frequently, until vegetables are just tender. Add chicken and reserved sauce; stir until heated through and thoroughly coated in sauce.