Orange Chicken
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.
Ingredients:
1/4 cup freshly-squeezed orange juice
1/4 cup chicken broth
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon rice vinegar
1 tablespoon honey
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
2 teaspoons corn starch
1 tablespoon oil
1 pound chicken breast, cut into bite size pieces
1 tablespoon oil
5 dried red chilies, seeded and soaked in warm water
2 cloves garlic, chopped
1 inch ginger, grated
2 green onions, slices with whites and greens separated
1 tablespoon orange zest
Instructions:
Mix the orange juice, broth, soy sauce, rice wine, sesame oil, rice vinegar, honey, white pepper and corn starch and set aside.
Heat the oil in a pan over medium heat-high. Add the chicken and saute until cooked, about 4-6 minutes and set aside.
Heat the oil in the pan, add the dried chilies, garlic, ginger and whites of the green onions and saute until fragrant, about a minute. Add the orange mixture, the chicken and the orange zest and cook until it thickens, a few minutes. Serve over steamed rice garnished with the greens of the green onions.
From closet cooking.com