Television Feasts
I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.
From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.
Wednesday, June 11, 2014
Orange Chicken Stir Fry
Orange Chicken Stir Fry
printable recipe
1 skinless, boneless chicken breast, cut into 1 inch pieces
1 T. cornstarch
2 T. peanut oil
1 onion, diced
2 cloves of garlic, minced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 c. carrot pieces
1/2 c. chopped celery
*or any combination of vegetables of choice
Sauce:
1/2 c. chicken broth
1 T. rice wine vinegar
1 T. Soy sauce
1 tsp. orange zest
1-2 T. fresh orange juice
1 tsp. sesame seeds
1/2 tsp. sesame oil
1/2 tsp. red pepper flakes
Dredge the chicken pieces in cornstarch, toss to lightly coat.
In a small bowl combine all sauce ingredients and whisk to combine. Set aside.
Heat oil in wok or heavy bottom pan over high heat.
When oil is almost smoking, add the chicken and stir fry until all pink is gone. Remove and set aside.
Add onions and peppers and stir fry for a minute until they begin to brown.
Add the carrots, celery and celery and cook for a few minutes until the vegetables are seared and cooked through.
Add the chicken back into the vegetables. Stir to heat through. Add the mushrooms and stir in.
Add the sauce and stir to coat all chicken and vegetables. Simmer until sauce thickens.
Serve over rice or noodles.
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