(Oriental music)
- Okay, today we're gonna make a more healthy version
of orange chicken, 'cause normally it's deep fried,
and it's cooked in a sauce.
It's really good that way.
I like it, but I try to limit my intake of fried foods.
As most of you know, I try to limit my sugar intake,
and I'm gonna have to put some honey in here,
but hey, I'm not gonna call it a healthy version.
I'm gonna call it a healthier version.
Anyway, let's get started.
I've got eight ounces of chicken breast
that I've diced up into a fairly small dice.
I'm gonna put a little bit of rice wine on here.
If you don't like putting alcohol, you can just skip that
and maybe put a little water on there.
(spoon clanging against bowl)
That's about a quarter teaspoon.
Soy sauce, about a quarter teaspoon.
(spoon clanging against bowl)
We're gonna take one egg white, put this on here.
Give that a good mix.
Then we're gonna put about a tablespoon
of corn starch on here.
We're gonna give that a good mix.
(spoon clanging against bowl)
All right, now we're gonna set this aside
and I'm gonna work on my sauce.
The first thing I'm gonna need to do with my sauce,
I'm gonna need some orange zest.
Just take my orange zester.
All I want is the orange part.
I don't want the yellow part that's bitter.
I'm gonna have a little more.
It is orange chicken, after all.
I'm gonna ake these zests and just chop 'em up a little bit.
(slicing and scraping)
That's about a tablespoon, and put that in our sauce bowl.
We take our orange.
We're gonna cut it in half.
This is a big navel orange.
We need some juice.
I'm looking for roughly a quarter cup of juice.
Okay, that ought to get it right there.
Now we're gonna put in two tablespoons of soy sauce,
one tablespoon of rice vinegar.
I'm gonna put in two tablespoons of honey.
As you can see, I'm not really measuring,
but I'm going for roughly two tablespoons of honey.
A little bit more.
There you go.
Give this a stir.
(spoon clanging against bowl)
We're gonna set that aside.
I have one teaspoon of minced ginger,
and one teaspoon of minced garlic.
Set that aside.
I've got four baby bella mushrooms
that I've washed off a little bit.
Gonna slice these up.
(slicing and chopping)
I've a quarter of a red bell pepper.
(slicing and chopping)
Got one baby bok choy.
(mumbles)
That's that.
Tear it.
We're gonna make this into quarters.
Asparagus; I've got half a bunch of asparagus,
and I got the tops and the bottoms.
We're gonna cut these, 'cause we're gonna add these
at two different times, and that takes care of our veggies.
Okay, the wok is hot.
Let's add some oil in here.
Swirl the oil around, make sure the oil's hot.
Yeah, it looks like it's hot and coated real good.
We're gonna start adding our veggies
and wanting these to cook the longest first.
That'd be those peppers, mushrooms,
and the stalks off of the asparagus.
(food sizzling)
Okay, we're getting some color here.
I'm gonna go ahead and throw our baby bok choy in.
Asparagus tops, we'll throw them in.
(food sizzling)
We've got some color on all of our veggies.
We're gonna go ahead and we're gonna take them out.
(dishware clattering)
Sorry about that.
Here, swirl it around.
Need a little more oil.
Put our chicken in here.
(food sizzling and dishware clattering)
All right, let's see what's happening here.
You gotta put that on there and let it set
for a minute or two, 'cause if you don't,
that coating'll just stick to your wok,
and of course you don't want that.
You want it to just kinda stay on the chicken.
So anyway, I let that go for about a minute or two,
and then I flipped it, and now I'm gonna let this sit
for minute or two, and then we'll flip it,
and then we'll start stir frying it.
See how that's kinda, it's sticking a little bit,
but it's not too bad?
What we'll do, go ahead and put our ginger
and our garlic in here.
(sizzling and scraping)
And we're gonna cook this until the chicken's almost done.
It shouldn't take too long, 'cause I made small pieces.
Okay, the chicken's getting close to being done.
Go ahead and dump our veggies back in here.
(scraping and stirring)
(plates clattering)
Now we're gonna start putting our sauce in here.
(sizzling)
I'm gonna start scraping the wok a little bit.
I'm gonna keep cooking this until that sauce thickens up
and makes a glaze.
Okay, we're almost done.
I'm gonna add a pinch of red pepper flakes to this.
I want that to cook in there for a couple of seconds
so it kind of spreads the heat around a little bit.
(scraping)
Notice I didn't use any corn starch slurry
to thicken this sauce.
I'm just letting it reduce on its own.
(scraping and sizzling)
It should be, have enough sugar in it
from the honey to where it'll thicken up.
(scraping and sizzling)
Turn that burner off.
Gotta plate over here.
Mmm, a little bit orangy, sweet.
A little bit of tang; it's good.