La Choy Orange Festival Chicken Recipes

LA CHOY CHINESE CHICKEN WITH WATER CHESTNUTS

Steps:

• Cut chicken into bite-sized pieces. In medium bowl, combine chicken, 1 Tbsp cornstarch, egg white, and salt. Stir to coat. Refrigerate 15 minutes.
• Meanwhile, in small bowl combine chicken broth, soy sauce, 2 Tbsp cornstarch, and sugar. Mix well and set aside.
• Heat 2 Tbsp Peanut oil in wok or large skillet over medium high heat. Add chicken and stir-fry until no longer pink; remove and set aside.
• Saute ginger and garlic in remaining oil for 1 minute. Add peapods and stir-fry until crisp-tender.
• Add chicken and cornstarch mixture back into skillet. Cook, stirring constantly, until mixture thickens.
• Serve immediately with rice or noodles.

SALMON WITH ORANGE FENNEL SAUCE RECIPE

Steps:

• Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 20 minutes, turning once. Prepare broiler. Remove fish from bag, reserving marinade. Place fish, skin sides down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork. Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes. Serve sauce with fish.