Crispy Orange Chicken Lettuce Wraps

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Serves 4

Ingredients

For the Crispy Chicken:
2 chicken breasts or thighs – cut into thin strips or cubes (see notes below)
4 egg whites
2 T. cornstarch (preferably Argo brand)
canola oil
For the Orange Sauce
2 large oranges – juiced
2 T. orange marmalade
1/4 c. plus 2 T. soy sauce
1/4 c. brown sugar (can use honey for natural)
1/4 c. rice vinegar
1 t. sesame oil
1 clove garlic – minced
1 t. ginger – minced
pinch red pepper flakes
2 T. cornstarch
1/4 c. water

Optional Fixings:
Brown Rice
Bib Lettuce
Cilantro
Chili Peppers
Sesame Seeds

For the Crispy Chicken:
Mix together the egg whites and cornstarch until frothy. Add the chicken and let soak for 20-30 minutes.
Add enough oil in a pot or pan to cover 2″. Heat to medium.
Once hot, add the chicken and cook until brown and crispy – about 3-4 minutes on each side depending on how big your pieces are.

For the Orange Sauce:
Add the orange juice, marmalade, and sugar to a sauce pan and heat until sugar has melted. Add everything else besides the water and cornstarch and bring to a simmer.
In a small bowl mix together the cornstarch and water then add to the sauce. Allow to simmer until thickened. Taste for salt and pepper.
Toss with the crispy chicken.

For the Fixings:
Serve in lettuce wraps with desired garnishes or over brown rice with scallions. This sauce also works great on salmon or shrimp!

Notes
Either breast or thighs will work fine, but thighs will be a little more flavorful (I prefer them).
You can also dip this an a regular eggwash/breadcrumb mixture if you want a thicker bread coating.

From vodkaandbiscuits.com