Friday, February 15, 2013

Tour Of Asia Orange Chicken Stir Fry Featuring La Choy Orange Ginger Stir Fry

Orange Chicken Stir Fry Featuring La Choy Orange Ginger Stir Fry!

Accompanied by Coconut Asian Fried Rice!

 
 
I love the flavor that La Choy sauces bring to the table - pun intended (yea corny I know but that's me).  I call this Tour Of Asia because of the variety of Asian sauces and inspirations that I used to create it.
 
Click here for La Choy Orange Ginger Sauce
La Choy Stir Fry Sauce, Orange Ginger, 14.75 oz (Pack of 4)

 


I have a bit of an Asian food fetish as you can see by the mostly Asian food posts that I have.  So, that being said, I'm always creating different flavors that have that Asian spirit.
 
I like to combine different sauces and use them in different ways in the same recipes.  For example I marinade the chicken in this recipe in the Korean Orange marinade and then I create a different Asian inspired sauce that I cook and then drizzle over the finished product.  Add the Coconut Fried Rice and bam!  Tour Of Asia!
 
The only thing that you need to add to go with this is a nice Cabernet Sauvignon!  I suggest Chateau St. Michelle.  This smooth Cab comes from the Columbia Valley in Washington State.  It has a nice bold flavor, not very sweet and just a tad dry.  I like it!

This Easy Chinese Recipes Cook Book highly recommended.  Check out the reviews and consider adding this to your cook book collection!
 
 
Here we go...
 
Coconut Asian Rice
 
Prepare your rice.  If you can try to get this done earlier in the day or the day before.  If not don't sweat it...Life is too short.
 
2/3 Cup boiling water
add 1/3 Cup Coconut Milk
Dash Salt
Add 1/2 Cup Rice.  Lower heat to low medium and cover.  Let cook until rice is completely done.
 
Mix:
1/4 Teriyaki Sauce
1 Tbl Spn Korean Sweet & Spicy Sauce
1 Tbl Spoon Thai Kitchen Spicy Thai Chili
 
Prep 1/2 Cup chopped onions
1/2 Cup frozen Peas and Carrots
 
Heat Wok or skillet and add 1 tbl spn of Olive Oil.  Sauté onion.  Add rice and stir fry.  Add 1 scrambled egg and continue to stir fry.  Add 1 Tsp Minced Garlic.  Continue to stir fry. Add the peas and carrots.   Add 1/2 Tbl Spn butter.   Continue to stir fry.  Add the Teriyaki mixture and coat the rice well.  Continue to stir fry until everything is well incorporated and the rice has a nice glossy brown color.  Scoop in a bowl and set aside.
 

 
Tour Of Asia Orange Stir Fry
 
Chicken Breast Filets or Skinless Boneless Thighs (you pick it) Cut into cubes - Place in a bowl.
1/4 Cup La Choy Orange Ginger Stir Fry
1 Tsp Korean Sweet & Spicy Sauce - By Annie Chun's
4 Tbl Spn Teriyaki Sauce By Kikkoman
Several dashes of Thai Kitchen Premium Fish Sauce
1 Tsp Thai Kitchen Spicy Thai Chili
1/2 Tsp Minced Garlic
1 Tsp Red Pepper Flakes
Dash of salt
 
 
 
 
Mix this well and pour 2/3 of it over the chicken and mix in with the chicken well making sure that all pieces of chicken have ample coverage.  Set in refrigerator for at least an hour.
 
Lets Cook!
 
Prep 1/2 Red Bell Pepper and 1/2 Green Bell Pepper. Sliced into 1/2 inch pieces.  Chop 1/2 cup onion.
Preheat Wok or skillet
Add the peppers and onion and cook.  Remove from wok and set aside.
Add the chicken wok or skillet and stir fry until chicken is cooked through.  Add the peppers and onion. Cook for 2 or 3 minutes and remove everything from the wok.
 
Asian Dipping Sauce (Yea... I said it!  This is a tour of Asia)
 
Take your marinade mixture that is left over from earlier and add the following.
1/2 Tbl Spn of honey
1 Tsp sugar
Mix well.  Add to the wok and bring to a boil.  Cook for 1 minute.  Remove and put in a bowl.  Serve as a dipping sauce or drizzle over the cooked chicken.

Enjoy!