This one is a Broccoli Orange Chicken.
For the sauce,
you take chicken broth, I usually use chicken broth,
'cause it's a chicken dish, but they gave us beef broth.
So let's just say any broth you like,
A quarter cup of rice wine vinegar.
It's a quarter cup of everything.
Stock, rice wine vinegar, light brown sugar,
and I use the pourable kind so it's,
I just kind of eyeball it,
a quarter cup of any spicy sauce you like, this is Sriracha,
which is spicy but not too hot,
a quarter cup of tamari or soy sauce,
now we just need one tablespoon of orange marmalade,
about and inch and a half of fresh ginger, chopped,
and then I use the zest and juice of an orange,
or in this case, it's a blood orange, mmm, I know.
Then we're gonna put the sauce on to gently simmer
and reduce while we're making the rest of the dish.
Yum.
This guy back here on low.
The thing that's gonna take you the longest is the rice,
takes about 20 minutes.
Just good ol' white rice.
I cook the rice in stock as well
rather than water so that it gets a lot of flavor.
You're gonna be cooking over a high temperature
so you want high temperature cooking oil.
That means oil that's neutral in flavor
that you can see through that's very light in color.
Grapeseed, safflower, sunflower, peanut oil,
those are all great for stir-fries,
which is basically what we're making.
And then we're going to add about two tablespoons
of corn starch to a couple of large egg whites.
And this is going to help us crisp up our chicken.
The chicken can be white or dark meat
or a mixture of the two.
Cook the chicken in two batches if you have to.
See, it become this beautiful smooth coating
for our chicken.
So we're gonna cook this in a little bit of oil,
and get the chicken out of the pan
and so we can add the broccoli to the pan.
The chicken that's coated with egg whites and corn starch
is now out of the pan.
It's not like 100% cooked, it's like 90% of the way there.
I brown it until crispy on both sides.
I slide it out so we can get the broccoli stir-fry going.
I let the broccoli brown a little bit,
which makes it kind of nutty tasting,
in our high temperature cooking oil.
And we're gonna throw in the whites first of some scallion
and some chili peppers.
The last thing you add is your reduced sauce,
the tops of your scallions, and your sliced garlic.
You don't want the garlic to singe
so you put it in just the last minute or so
while your sauce is thickening up.
And this is a combination of our chicken and broccoli,
chilies and garlic.
We're now going to add our ginger orange sauce
down over the whole thing.
(food sizzling)
Please.
Gorgeous.
(food sizzling)
Toss that together, make sure everybody's coated
and that the chicken is hot through.
And I just fluff the white rice with a fork.
Stick a spoon in it.
And then when we bring our bubbling chicken and broccoli
to the table, I top it with what's left
of the dry roasted peanuts with the special coating
on it that I love so much, the crunchy peanuts,
and a drizzle of toasted sesame oil.
Then you fill the bowl with the saucy chicken
and the brown sauce with the nuts and the orange,
oh my God, I can't even talk to you, this smells so good.
(audience laughing)
And then the rice up on top so you don't get that sog out,
it happens, chopsticks, there you go,
make your own take-out.
(audience cheering and clapping)
Woo!
(bells chiming)
(audience cheering and clapping)
(bells chiming)