Monthly Archives: January 2006

Eating

Tangy Orange Chicken

We made the “Cook’s Illustrated” recipes for Sweet, Sour and Spicy Stir-fried Chicken and Broccoli with Cashews and fresh Spring Rolls for dinner tonight. The spring rolls won’t be making another appearance at our table, but the chicken (which, for the sake of ease, we shall call Tangy Orange Chicken) was outstanding. It’s a little time-consuming, and it requires your full attention to make. Just be sure to have all of your parts ready and within reach before you start the actual stir-frying. Oh, and my apologies for the blurry photo. I was so eager to try it, I could hardly hold still.

Tangy Orange Chicken
To make the chicken easier to slice, freeze it for 20 minutes until it is firm, but not frozen.
Serves four as a main dish with rice

Chicken for Stir-Fry
1/4 cup soy sauce
1/4 cup dry sherry
1 cup water
1 pound boneless, skinless chicken breasts trimmed of excess fat
2 tablespoons toasted sesame oil
1 tablespoon cornstarch
1 tablespoon unbleached all-purpose flour
1/2 teaspoon grated orange zest from one orange

Stir-Fry
1/4 cup low-sodium chicken broth
1/4 cup fresh squeezed orange juice
1/4 cup white vinegar
2 teaspoons soy sauce
2 teaspoons hoisin sauce
1 teaspoon cornstarch
1 tablespoon granulated sugar
1/2 teaspoon red pepper flakes
1 teaspoon minced fresh ginger
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
peanut oil or vegetable oil
1 cup roasted unsalted cashews , toasted in dry skillet over medium heat until golden brown, about 6 minutes
1 1/2 pounds broccoli , florets cut into bite-size pieces (about 1 1/2-inches tall and 1-inch wide), stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices
4 medium scallions , sliced 1/4-inch thick on bias

  • Combine soy sauce, sherry, and water in medium bowl; add chicken and stir to break up clumps. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour.
  • Mix sesame oil, cornstarch, flour, and orange zest in medium bowl until smooth. Drain chicken in strainer; press out excess liquid. Toss chicken in cornstarch/flour mixture until evenly coated.
  • Whisk chicken broth, orange juice, vinegar, soy, hoisin, cornstarch, sugar, and pepper flakes in small bowl; set aside. Combine ginger, garlic, and 1 tablespoon peanut oil in small bowl; set aside.
  • Heat 2 teaspoons peanut oil in 12-inch nonstick skillet over high heat until smoking; add half of chicken to skillet in flat, even layer. Cook, without stirring, but gently separating pieces, until golden brown on first side, about 1 minute; turn chicken pieces and cook until lightly browned on second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with additional 2 teaspoons peanut oil and remaining chicken.
  • Add 1 tablespoon oil to now-empty skillet; heat until just smoking. Add broccoli and cook 30 seconds; add 1/4 cup water, cover pan, and lower heat to medium-low. Cook broccoli until crisp-tender, about 3 minutes, then transfer broccoli to paper towel-lined plate. Add garlic/ginger mixture to skillet, increase heat to medium-high and cook, mashing mixture with spoon, until fragrant, sticky, and golden brown, 30 to 45 seconds, Return chicken to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 1 minute. Off heat, add broccoi and cashews and stir to combine. Transfer to serving platter, sprinkle with scallions, and serve.
    • Family matters

    Worlds of fun

    She may be a little behind schedule, but Poppy is all set for Halloween with her fashionable cat hat.


    Marsha models her new T-shirt for JJ. He is not impressed.

    For years (and years and years and years), Rockford’s dad has requested Oyster Dressing at every holiday meal. And until the waning hours of 2005, he was denied. I had intended to make it for Christmas dinner, but we had oven-space and closed-grocery-store issues. I have to admit, the Oyster Dressing was pretty darn tasty.

    Screen time

    My take on the Mad Chronic of Narnia

    To start with: TCON is not just LOTR for kids. The two films can’t help but be compared given their subject matter but to call The Chronicles of Narnia as just the lite version of LOTR is to degrade a very good film. “The Chronic” is fun, exciting, and most of all it uses interesting and well drawn characters to tell the most important story ever told. The only mark I can find against the film version of TCON is, astonishingly, the effects. The story stands on its own and the characters are timeless but given all the money spent on this film (upwards of $180 million) the effects fall flat in places. However, this small setback is not enough to hamper the film as a whole and in most places the effects are truly amazing (such as the final battle scene). Overall, I would recommend this movie to anyone and feel confident in my recommendation.