Chicken Oriental

Chicken Oriental might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $1.57 per serving. One serving contains 503 calories, 32g of protein, and 33g of fat. This recipe from Taste and Tell Blog has 706 fans. If you have water, soy sauce, rice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is solid. Users who liked this recipe also liked Oriental Chicken, Oriental Chicken Soup, and Spicy Oriental Chicken.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 tablespoon brown sugar

1/4 cup butter

dash of cardamom

1/4 cup chicken broth

1 tablespoon cornstarch

1 egg

1/2 cup all-purpose flour

1/4 teaspoon ginger

sliced green onions, for topping

1 tablespoon grated onion

4 tablespoons pineapple-orange juice

Rice, for serving

salt and pepper

1 1/4 lb boneless, skinless chicken thighs, cubed

2 tablespoons soy sauce

vegetable oil

1 tablespoon water

Equipment:

sauce pan

whisk

bowl

frying pan

tongs

paper towels

Cooking instruction summary:

Melt the butter in a small saucepan. Stir in the chicken broth, juice, soy sauce, onion, brown sugar, ginger and cardamom. Season with salt and pepper. Cook over medium heat until it comes to a gentle boil. Let it cook for about 5 minutes. In a small bowl, whisk together the cornstarch and the water. Add the cornstarch mixture to the sauce and cook just until the sauce starts to thicken up. (This will probably happen very quickly.) Remove the sauce from the heat.Meanwhile, pour a layer of vegetable oil into a large saute pan and warm over medium heat. Add the flour to a shallow dish and season with salt and pepper. Add the egg to another shallow pan and add about a teaspoon of water. Lightly whisk.Working in 3-4 batches, take some of the chicken and dip it in the egg mixture. Allow some of the egg to drip off, and put the chicken in the flour mixture to coat. Use tongs to transfer the chicken to the hot oil and pan fry, turning as necessary, until the chicken is golden brown and cooked through. Remove to a paper towel lined plate. Repeat with the remaining chicken, adding more oil as necessary.Put all of the cooked chicken into a large bowl. Pour the sauce over the top and stir to coat the chicken. Serve over rice and top with sliced green onions.

 

Step by step:


1. Melt the butter in a small saucepan. Stir in the chicken broth, juice, soy sauce, onion, brown sugar, ginger and cardamom. Season with salt and pepper. Cook over medium heat until it comes to a gentle boil.

2. Let it cook for about 5 minutes. In a small bowl, whisk together the cornstarch and the water.

3. Add the cornstarch mixture to the sauce and cook just until the sauce starts to thicken up. (This will probably happen very quickly.)

4. Remove the sauce from the heat.Meanwhile, pour a layer of vegetable oil into a large saute pan and warm over medium heat.

5. Add the flour to a shallow dish and season with salt and pepper.

6. Add the egg to another shallow pan and add about a teaspoon of water. Lightly whisk.Working in 3-4 batches, take some of the chicken and dip it in the egg mixture. Allow some of the egg to drip off, and put the chicken in the flour mixture to coat. Use tongs to transfer the chicken to the hot oil and pan fry, turning as necessary, until the chicken is golden brown and cooked through.

7. Remove to a paper towel lined plate. Repeat with the remaining chicken, adding more oil as necessary.Put all of the cooked chicken into a large bowl.

8. Pour the sauce over the top and stir to coat the chicken.

9. Serve over rice and top with sliced green onions.


Nutrition Information:

Quickview
503k Calories
31g Protein
32g Total Fat
20g Carbs
9% Health Score
Limit These
Calories
503k
25%

Fat
32g
50%

  Saturated Fat
20g
128%

Carbohydrates
20g
7%

  Sugar
4g
5%

Cholesterol
206mg
69%

Sodium
996mg
43%

Get Enough Of These
Protein
31g
64%

Selenium
41µg
59%

Vitamin B3
9mg
47%

Vitamin B6
0.69mg
35%

Phosphorus
328mg
33%

Vitamin B2
0.41mg
24%

Vitamin B5
2mg
20%

Vitamin K
21µg
20%

Vitamin B1
0.28mg
19%

Vitamin B12
1µg
17%

Zinc
2mg
17%

Iron
2mg
14%

Potassium
473mg
14%

Vitamin C
10mg
13%

Folate
51µg
13%

Magnesium
45mg
11%

Manganese
0.22mg
11%

Vitamin A
542IU
11%

Vitamin E
1mg
9%

Copper
0.15mg
7%

Calcium
37mg
4%

Fiber
0.77g
3%

Vitamin D
0.43µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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