Since discovering The Pioneer Women, I have managed to get my hands on all her cookbooks and I try never to miss a show of hers.
I love her recipes, they are so simple to make and so kitchen friendly and there are never any complicated kitchen equipment being used.
I hope to one day visit The Merc, but we will wait and see if I can find myself a cowboy to take me there.
I was watching a rerun of an old episode of hers where she was making orange chicken for her daughters and it looked so tantalising that I wanted to run out and buy myself a batch of orange chicken to eat.
Funny enough I had all the ingredients in the pantry even up to the oranges and we never have oranges at home. No one eats them or likes them as a matter of fact.
- 4 x egg whites.
- 3 x Tbsp cornstarch.
- 4 x chicken breasts, cubed.
- ½ x cup orange juice.
- 1 x Tbsp soy sauce.
- 1 x Tbsp treacle brown sugar.
- 1 x Tbsp rice vinegar.
- ¼ x tsp sesame oil.
- Pinch of red chilli flakes.
- 1 x clove of garlic, grated.
- 1 x piece of ginger, peeled and grated.
- Zest of one orange.
- Chives to garnish.
- Whisk together the egg white4s and 2tbsp cornstarch together.
- Add the chicken and marinade for 10 minutes.
- Deep fry the chicken cubes in batches till golden brown and drain on kitchen towels.
- In a pot, mix the orange juice, soy sauce, treacle sugar and vinegar together and bring to the boil.
- Add in the sesame oil, salt, chilli flakes, ginger and garlic and give it a good stir.
- Grate in the orange zest.
- Allow the mixture to come to the boil.
- Whisk the remaining 1 x tbsp. corn starch with ¼ x cup water to form a nice smooth paste.
- Pour this paste into the pot and stir.
- Allow the mixture to boil till it thickens.
- Add in the chicken pieces and toss to coat.
- Allow the chicken to heat up and then remove the pot from the stove.
- Garnish with chopped chives.