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Ingredients
- 1 Tbsp. vegetable oil
- 2 Tbsp. chopped garlic
- 4 x green onions, sliced
- 1 c. tomato sauce
- 1/2 c. water
- 1/4 c. granulated sugar
- 2 Tbsp. chili garlic sauce
- 1 Tbsp. soy sauce
- 1/2 c. vegetable oil
- 4 x chicken breast fillets
- 1 x egg, beaten
- 1 c. lowfat milk
- 1 c. flour
Directions
- Peel from 1/4 orange, julienned (into 1/8 inch thick strips)
- Cloning the addicting sweet sauce, that gets a spicy zing from chili garlic sauce, is the key to recreating the flavors which hook diners at America's hippest Chinese bistro chain. You'll find chili garlic sauce near the Asian foods in your supermarket - the rest of the sauce ingredients includes common stuff. Slice the orange peel into thin julienne strips before adding it to the dish. Since the flavor from the peel is so strong, we will not need to add in it till the end. Cook up some white or possibly brown rice to serve alongside this dish and get the chopsticks ready.
- 1. Prepare sauce by heating 1 Tbsp. of oil in a medium saucepan over medium heat. Add in chopped garlic and sliced green onions. Add in tomato sauce and water quickly before the garlic burns. Add in sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 min or possibly till sauce thickens, then turn off the heat.
- 2. Prepare the chicken by heating 1/2 c. oil in a wok over medium heat.
- Slice chicken breast fillets into bite-size pcs. Combine beaten egg with lowfat milk
- In a medium bowl. Pour the flour into another medium bowl. Coat chicken pcs by dropping them into the flour a few at a time, then into the egg/lowfat milk mix and back into the flour. Arrange coated chicken on a plate till all chicken is coated. When oil in the wok is warm, add in about half of the chicken to the oil and cook for a couple min or possibly till brown on one side, then flip the chicken over. When chicken is golden, remove the pcs to a rack or possibly paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.3. When wok is warm again add in julienned orange peel and chicken. Heat for 20 to 30 seconds or possibly so, stirring gently. Add in sauce to the pan and cook for about 2 min. Stir dish a couple times but do it gently so you do not knock the coating off the chicken. Cook till the sauce thickens then serve up the dish with white or possibly brown rice on the side.
- Serves 3 to 4
- P. F. Chang's(r)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 540g | |
| Recipe makes 3 servings | |
| Calories 989 | |
| Calories from Fat 542 | 55% |
| Total Fat 60.93g | 76% |
| Saturated Fat 9.05g | 36% |
| Trans Fat 1.28g | |
| Cholesterol 185mg | 62% |
| Sodium 1157mg | 48% |
| Potassium 963mg | 28% |
| Total Carbs 60.63g | 16% |
| Dietary Fiber 3.0g | 10% |
| Sugars 25.28g | 17% |
| Protein 49.71g | 80% |
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