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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. CRUSH 6 whole garlic cloves with the side of a cleaver to release aromatic oils (leave cloves whole); ADD crushed garlic cloves to 1/4 cup sesame oil to infuse flavors; SET aside; MEASURE 1/2 cup cornstarch into a plastic bag or sealable container for DREDGING; SET aside; WHISK the SESAME GLAZE ingredients in a small bowl; SET aside; WASH oranges and SLICE the needed oranges for GARNISH; GRATE 1 teaspoon zest; SQUEEZE 3 tablespoons orange juice: SET aside. | 2. WHISK the HONEY-ORANGE SAUCE ingredients in a medium microwaveable bowl: 1 cup chicken broth, 3 tablespoons Grade A clover honey, 3 tablespoons freshly squeezed orange juice, 3 tablespoons white vinegar, 1 tablespoon rice wine or dry sherry (or 2 tablespoons dry white wine), 1 tablespoon thinly snipped fresh cilantro leaves, 1 tablespoon thinly snipped green onion tops, 2 teaspoons soy sauce, 1/2 teaspoon freshly grated orange zest, 1/2 teaspoon red pepper flakes and 1/4 teaspoon ginger powder, MICROWAVE for 1 minute on high; SET aside. | 3. BUTTERLY 2-3 chicken breasts and separate; SLICE into 1/2 inch strips across the grain and set aside. | 4. BEAT 1 egg with 3/4 teaspoon garlic salt, 1/4 teaspoon ginger powder and 1/4 teaspoon white pepper; DIP chicken strips into EGG DIP mixture; SHAKE chicken strips in a bag with 1/2 cup cornstarch DREDGING, until well-coated. | 5. POUR the SESAME GARLIC OIL into a wok; HEAT wok to HIGH heat setting; COAT sides of wok with with oil by swirling; STIR garlic until garlic is lightly browned and oil is fragrant, 2 minutes; REMOVE garlic with a spoon. | 6. ADD dredged BONELESS CHICKEN strips and fry for 3 minutes, stirring constantly; REMOVE chicken with a slotted spoon; DRAIN chicken on paper towels. | 7. IMMEDIATELY pour the microwaved HONEY-ORANGE SAUCE mixture to wok and bring to a boil, stirring; POUR in the whisked SESAME GLAZE solution; COOK, stirring, until the sauce boils and thickens; TURN wok OFF. | 8. RETURN cooked chicken to wok with the sauce; STIR until chicken is coated with sauce and heated through. | 9. SERVE hot chicken and sauce over hot cooked jasmine rice. | 10. GARNISH with 1 teaspoon toasted sesame seeds, 1 sliced orange twist and 1 cilantro leaf; ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2 -3		butterflied boneless cut	0.0	0.0	0.0	0.0
sesame oil	1/4	cup		481.78	0.0	0.0	54.5
garlic clove	6		crushed	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
garlic salt	3/4	teaspoon		-	-	-	-
ginger powder	1/4	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
cornstarch	1/2	cup		243.84	58.4128	0.1664	0.032
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
honey	3	tablespoons		-	-	-	-
orange juice	3	tablespoons	squeezed	20.925	4.836	0.3255	0.09300000000000001
white vinegar	3	tablespoons		8.046	0.0179	0.0	0.0
rice wine	1	tablespoon		-	-	-	-
cilantro leaf	1	tablespoon	snipped	0.23	0.0367	0.0213	0.0052
green onion	1	tablespoon	snipped	1.62	0.3444	0.0582	0.0282
soy sauce	2	teaspoons		5.617999999999999	0.5226	0.8628	0.0604
orange zest	1/2	teaspoon	grated	-	-	-	-
red pepper flake	1/2	teaspoon		-	-	-	-
ginger powder	1/4	teaspoon		-	-	-	-
cold water	3	tablespoons		0.0	0.0	0.0	0.0
cornstarch	2	tablespoons		243.84	58.4128	0.1664	0.032
sesame oil	1	teaspoon		481.78	0.0	0.0	54.5
orange twist	1		sliced	-	-	-	-
green onion	1	tablespoon	snipped	1.62	0.3444	0.0582	0.0282
sesame seed	1	teaspoon	toasted	28.5	1.3095	0.8905	2.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.