Do you like Orange Chicken from Chinese restaurants? Well, this matches it with one exception - it has some heat. And I didn't use the full jar! I didn't serve it over rice like the recipe indicates. Oh, did I make a mess in the kitchen! Warning - you need at least an hour to make this.
Here's the original recipe on our website. Yes, I did some substitutions and other modifications based on our dietary needs.
- Liquid eggs (egg substitute)
- eliminated the salt
- Avocado Oil - reduced the amount for frying.
- snow peas instead of the red bell pepper
- reduced the Orange Pepper Sauce to about 3/4 of the bottle
If you don't like spiciness - then I would recommend using the Sweet & Sour Pineapple Sauce.
I was a little late on taking the pictures. This is what remained of the chicken breast that was cut up into bite sized pieces.
Dredging the chicken pieces in cornstarch.
Then dipping them in the egg & Garlic Pepper Seasoning mixture.
Frying the chicken pieces.
Draining the fried chicken on a paper towel.
Placing the cooked chicken and the snow peas on an aluminum foil lined cookie sheet. Covered with the sauce. Bake in the oven for 15 minutes.
The recipe says it serves 8 - I didn't dish up very well - had 2 servings leftover and we didn't have seconds!
We did enjoy it - even though there was a party going on in our mouths!
