Wendy Beltran

 Orange Chicken

Rice

Asian Salad

Ice Cream with Fortune Cookie

Orange chicken

Vegetable Or Peanut Oil For Frying

4 whole Egg Whites

2 Tablespoons Cornstarch

4 whole Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces

Sauce:

1/2 cup Orange Juice

1 Tablespoon Soy Sauce

1 Tablespoon Packed Brown Sugar (OR White Sugar OR Honey)

1 Tablespoon Rice Vinegar (or Regular Distilled Vinegar)

1/4 teaspoon Sesame Oil

 Dash Of Salt

Dash Of Crushed Red Pepper, More To Taste

 clove Garlic, Pressed Or Minced

2 teaspoons Minced Ginger

1 teaspoon Cornstarch (additional)

Zest Of 1 Orange (optional)

1/4 cup Water

2 whole Green Onions, Sliced

Preparation Instructions

For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.

For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes.

Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)

Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.

Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.

Rice Recipe

1 cups white rice

2 cups of water

1/2 medium onion  

1 teaspoon salt

2 tablespoons oil

1 cup frozen vegetable

Add the oil in to the rice cooker

Wash the rice and then pour it in rice cooker

Then add the onion, salt and frozen vegetable in the rice cooker

Then let it cook for 15 minutes

Asian Salad

¼ cup rice vinegar

¼ cup sugar

2 Tablespoons oil

1 Tablespoons sesame seed oil

Seasoning packet from oriental noodles

3 cups shredded cabbage

1 package oriental noodles, crushed

3 sliced green onion

½ cup frozen green peas

1 Tablespoon sesame seeds

For dressing, in a jar combine all ingredients and shake to mix well.

Toss all ingredients together in a salad bowl.  Add dressing and mix.