Stir-Fried Shrimp in Garlic Sauce

This has a great garlic flavor and tastes delicious with or without the heaters!

Ingredients:
1 lb large shrimp, cleaned and deveined
3 1/2 cups assorted fresh vegetables, chopped (your choice)
1/3 cup chicken broth
1 teaspoon rice wine vinegar
2 tablespoons light soy sauce
1/2 teaspoon sesame oil
1 teaspoon chili paste (sambal oelek) (optional)
1 tablespoon dry sherry or 1 tablespoon sake
1 1/2 tablespoons vegetable oil
9 cloves garlic, minced
1 1/2 teaspoons minced ginger
10 Thai chiles, stemmed and left whole (optional)
1 tablespoon cornstarch
3 tablespoons water
hot steamed rice

Directions:
In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
Serve with hot cooked rice.

Sweet and Sour Pork

Ingredients:
 1 pound pork butt, cut into 1 inch cubes
 1 teaspoon salt
 1/4 teaspoon white sugar
 1 teaspoon soy sauce
 1 egg white
 2 green onions, chopped
 1 quart vegetable oil for frying
 1/2 cup cornstarch
 1 tablespoon vegetable oil
 3 stalks celery, cut into 1/2 inch pieces
 1 medium green bell pepper, cut into 1 inch pieces
 1 medium onion, cut into wedges
 white sugar to taste
 salt to taste
 1 cup water
 1/4 teaspoon salt
 3/4 cup white sugar
 1/3 cup apple cider vinegar
 1/4 cup ketchup
 1/2 teaspoon soy sauce
 1 (8 ounce) can pineapple chunks, undrained
 2 tablespoons cornstarch
 1/4 cup water

Directions:
Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

Ma Po Tofu

This is a great Chinese recipe. You can control the spice by varying the cayenne. I hope you like it.

Ingredients:
 4 ounces ground pork
 2 tablespoons dry sherry
 1 teaspoon cornstarch
 1/2 tablespoon fermented black beans, rinsed and mashed
 1/2 tablespoon chili paste with garlic
 1 teaspoon cayenne pepper
 2 tablespoons soy sauce
 3 cloves garlic, crushed
 1/2 teaspoon minced fresh ginger
 1 (14 ounce) package tofu, drained and cut into cubes
 1 cup frozen green peas
 1/2 cup chicken broth
 1 tablespoon cornstarch, mixed with equal parts water

Directions:
In a small bowl, combine ground pork, sherry and 1 teaspoon cornstarch; set aside.
In a separate small bowl, combine black beans, chile paste, cayenne pepper, soy sauce, garlic, and ginger; set aside.
Heat a large skillet over medium heat. If pork is lean, add 1 tablespoon oil. Cook pork until evenly browned. Stir in black bean mixture, tofu, and peas. Pour in chicken broth, and bring to a boil. Stir in dissolved cornstarch, and cook until thickened.

Notes:
This dish is best served with steamed white rice.

Peking Pork Chops

Try using Chinese ketchup instead of regular for this recipe. Serve with steamed white rice like jasmine or basmati and/or Chinese noodles.

Ingredients:
 6 thick cut pork chops (1 inch)
 1/4 cup brown sugar
 1 teaspoon ground ginger
 1/2 cup soy sauce
 1/4 cup ketchup
 1 clove garlic, crushed
 salt and pepper to taste

Directions:
Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat. Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper, if needed.

Pork and Bamboo Shoots

Bamboo shoots pepped up with pork and spices.

Ingredients:
 1 tablespoon peanut oil
 1 (14 ounce) can thinly sliced bamboo shoots
 2 tablespoons peanut oil
 2 cloves garlic, minced
 1 fresh red chile pepper, seeded and minced
 1/2 teaspoon crushed red pepper flakes
 3 ounces ground pork
 1 teaspoon Shaoxing rice wine
 salt to taste
 2 teaspoons rice vinegar
 2 teaspoons soy sauce
 3 tablespoons chicken broth
 3 green onions, thinly sliced
 1 teaspoon sesame oil

Directions:
Heat one tablespoon peanut oil in a wok set over medium heat. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve.
Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste.
Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.

Notes:
Dry sherry can be substituted for the Shaoxing rice wine, if desired.
Water can be substituted for the chicken stock, if desired.

Mu Shu Pork

Don't forget the hoisin sauce in this preparation, it absolutely makes the dish!

Ingredients:
 2 tablespoons soy sauce
 2 tablespoons white wine
 1 teaspoon sesame oil
 2 teaspoons cornstarch
 1 pound pork tenderloin, cut into thin strips
 1 3/4 ounces dried shiitake mushrooms
 1/2 cup sliced green onions
 3 tablespoons minced garlic
 2 tablespoons peeled and minced fresh ginger
 1 head Napa cabbage
 3 tablespoons soy sauce
 3 tablespoons white wine
 1/2 teaspoon cornstarch
 1/2 teaspoon white sugar
 1/4 teaspoon ground black pepper
 1 tablespoon vegetable oil, plus more if needed
 1 teaspoon sesame oil
 2 large eggs, beaten
 2 tablespoons white wine
 1 cup hoisin sauce
 1 tablespoon soy sauce
 1 teaspoon sesame oil
 16 frozen Chinese moo shu pancakes, thawed and warmed

Directions:
Place 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch in a nonreactive bowl, and stir until smooth. Stir the pork strips into the marinade until thoroughly coated, and refrigerate for 1 hour.
Pour hot water over the shiitake mushrooms in a bowl, and allow to soften for 15 to 20 minutes. Drain, pat dry, remove any hard stem pieces, and finely chop the mushrooms. Combine the mushrooms, green onions, garlic, and ginger in a bowl, and set aside.
Remove the leaves from the Napa cabbage, and tear the green leafy portions from the central stalks of the leaves. Slice the stalks the long way into thin slices, then cut them into 1-inch pieces. Finely chop the green leafy portions, and set aside the sliced stems and chopped leaves in separate bowls.
In a small bowl, stir together 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper. Set the mixture aside.
Heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat, and cook and stir the marinated pork until cooked through, no longer pink, and the edges have begun to brown, about 5 minutes. Remove the pork to a bowl.
Pour the beaten eggs into the hot wok, adding more vegetable oil if necessary, and cook and stir until the eggs are scrambled, firm, and well-broken up, about 2 minutes. Stir in the mushroom mixture, and cook and stir 1 to 2 minutes; then stir in the Napa cabbage stem pieces. Cook and stir until the stem pieces are hot but still crunchy, about 1 minute, and then add the chopped cabbage leaves. Pour in 2 tablespoons of white wine, cook and stir the mixture until hot, about 1 more minute, then mix in the cooked pork and the reserved cornstarch mixture. Stir everything together until slightly thickened and hot, about 2 minutes.
Mix the hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined. To serve, spread about 1 tablespoon of hoisin mixture on each pancake, top with about 1/2 cup of the pork mixture, roll, and serve.

Singaporean Tender Pork Spare Ribs

These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorful and tender!

Ingredients:
 2 tablespoons light soy sauce
 4 tablespoons dark soy sauce
 1 tablespoon crushed black peppercorns
 6 cloves garlic, peeled and crushed
 10 fluid ounces orange juice, divided
 1 1/2 pounds pork spareribs
 1 cup orange juice
 1 cup water
 5 sticks cinnamon
 7 star anise
 white sugar to taste
 peanut or corn oil for frying
 3 hard-cooked eggs, peeled (optional)

Directions:
In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.

Dong'an Chicken

This recipe is outstanding and easy to make; a table pleaser for sure.

Ingredients:
 4 quarts water
 1 (3 pound) whole chicken
 2 3/4 inch piece fresh ginger, divided
 1 green onion, white part only, crushed
 2 fresh red chile peppers, seeded and thinly sliced into 1 1/2-inch slivers
 6 dried red chile peppers (optional)
 1 teaspoon red pepper flakes
 1/2 cup lard
 4 teaspoons Shaoxing cooking wine
 1/4 cup rice vinegar
 salt to taste
 1 tablespoon cornstarch
 1/4 cup cold water
 5 green onions, green parts cut into even slivers
 2 teaspoons sesame oil

Directions:
Bring 4 quarts water to a boil in a large pot; add whole chicken to the boiling water. Crush half the ginger and add to the boiling water. Add crushed green onion white. Boil chicken until 3/4 cooked, about 10 minutes. Remove from pot and cool; reserve chicken broth.
Remove skin from cooled chicken and cut meat from the bones. Cut meat into bite-sized pieces and set aside. Discard skin and bones.
Peel the remaining half ginger piece and slice into 1 1/2-inch slivers. Combine ginger slivers, fresh red chile pepper slivers, dried red chile peppers, and red pepper flakes in a bowl.
Heat a wok or large skillet over high heat; add lard and swirl around until melted. Cook and stir ginger-chile pepper mixture in the hot lard, continuously moving wok, until fragrant, about 30 seconds. Add chicken meat; splash cooking wine around the edges of the chicken. Pour in vinegar and season with salt.
Pour about 1 cup (or more as needed) leftover chicken broth into the chicken mixture; bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center and liquid is mostly evaporated, 5 to 10 minutes.
Whisk cornstarch and 1/4 cup cold water together in a small bowl. Stir cornstarch mixture into chicken mixture; stir to coat chicken. Add 5 green onions and stir to combine. Remove from heat and stir in sesame oil.

Chinese Chicken Salad

Ingredients:
 3 tablespoons hoisin sauce
 2 tablespoons peanut butter
 2 teaspoons brown sugar
 3/4 teaspoon hot chile paste
 1 teaspoon grated fresh ginger
 3 tablespoons rice wine vinegar
 1 tablespoon sesame oil
 1 pound skinless, boneless chicken breast halves
 16 (3.5 inch square) wonton wrappers, shredded
 4 cups romaine lettuce - torn, washed and dried
 2 cups shredded carrots
 1 bunch green onions, chopped
 1/4 cup chopped fresh cilantro

Directions:
To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar, and sesame oil.
Grill or broil the chicken breasts until cooked, about 10 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Cool and slice.
Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray; arrange shredded wontons in a single layer and bake until golden brown, about 20 minutes. Cool.
In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.

Peking Duck

The duck should be carved at the table. First the skin is cut away in thin slices and served with a manderine pancake, a green onion that has been sliced to make a fan of the end. this is dipped in the hoi sin sauce and is brushed onto the pancake. the onion the skin, afew slivers of cuke are then wrapped in the pancake and eaten. This is the most important course. The duck meat can then be placed on another platter and served with Manderin pancakes or quickly stir fried with red and green sliced peppers and green onions.

Ingredients:
1 (5 lb) duck
2 teaspoons salt
1/3 cup vodka
3 tablespoons honey
3 cups water
6 slices fresh ginger

For serving:
to taste Mandarin pancake
to taste green onion, ends sliced to make a brush
to taste hoisin sauce
1 cucumber, peeled and cut in slivers

Directions:
Wash& dry the duck inside and out.
Rub salt into the cavity.
Put Duck on a large plate spoon the vodka over the duck& rub all over, turn the duck and make sure you rub the vodka all over the bird Leave it for 4 hours.
Dissolve the honey in the water and rub all over the duck.
Do not miss any area Truss the bird and tie a cord around it's neck and hang it in front of an electric fan Leave it to dry for at least 4 hours.
Preheat oven to 375f.
Place the ginger inside the duck.
Place duck on a rack in a pan with water in it.
The duck must be well above the water.
Cook for 30 minutes then turn heat down to 300F degrees and continue roasting for about 1 hour.
Turn heat up to 375f and continue roasting until skin is crisp and brown all over.

Peking Beef

Note this recipe is a bit saucier than what you would get from a chinese shop.

Ingredients:
500 -600 g stir-fry beef
2 tablespoons peanut oil

Marinade:
4 teaspoons hoisin sauce
4 teaspoons five-spice powder
4 tablespoons honey
4 tablespoons soy sauce
2 garlic cloves, chopped
2 teaspoons sesame oil
4 tablespoons dry sherry
2 tablespoons cornflour

Directions:
Mix all of the marinade ingredients together in a mixing bowl. Make sure you mix them well.
Put meat into mixture and cover. Refrigerate for 2 hours.
Heat frying pan over medium heat. Add oil. When oil is hot add marinaded meat. Leave frypan at medium heat until beef is cooked.
When meat is cooked turn the frying pan down to a simmer. Sauce should start to thicken up within 10 minutes.
If you are still not happy with the consistency you can add a bit more corn flour. Remember to mix it with water first.

Soy and Ginger Fish

Ingredients:
2 teaspoons sesame oil
1 tablespoon peanut oil
2 tablespoons shredded ginger
2 red chilies, shredded
1/3 cup reduced-sodium soy sauce
1/3 cup Chinese wine
2 tablespoons brown sugar
4 (6 ounce) white fish fillets

Directions:
Heat the oils in a skillet over med-high heat.
Add ginger and chillies and cook for 2 mins, until crisp.
Add soy sauce, wine and sugar to skillet and simmer 1 min, until sauce has thickened slightly.
Add the fish, cook in the sauce for approx 3 mins each side or until cooked.
Serve immediately on top of steamed rice with steamed greens.
Optional: Sometimes I add some garlic too, together with the ginger and chillies.

Oriental Grilled Tuna

Ingredients:
1/2 cup soy sauce
1 tablespoon honey
1/4 cup white wine
2 tablespoons Dijon mustard
4 (4 ounce) yellow-fin tuna steaks

Directions:
Combine all ingredients except for tuna in a medium mixing bowl.
Place tuna in sauce mixture.
Marinate for 2-3 hours.
Grill tuna over medium coals for 10 minutes or until cooked throughout, turning once.

Honey Chilli Chicken

Ingredients:
1 1/2 kg chicken fillets
flour
salt
oil (for deep frying)
1 teaspoon grated ginger
2 tablespoons honey
2 teaspoons cornflour
1/3 cup water
1 tablespoon sweet chili sauce
1/3 cup lemon juice
2 teaspoons soy sauce
6 shallots

Directions:
Dice chicken and coat lightly with flour which has been seasoned with salt.
Fry chicken in batches in hot oil until golden brown or until chicken is cooked through.
Remove from oil, drain on paper towels.
Repeat with remaining chicken.
Pour off excess oil leaving one tablespoon of oil in pan.
Add ginger to pan, saute gently one minute.
Add honey, stir for one minute.
Add combined cornflour, water, chilli sauce, lemon juice and soy sauce.
Stir until sauce boils and thickens.
Add chicken pieces, toss in sauce for three minutes or until chicken is heated through.
Add sliced shallots, cook for a further minute.
Serve with rice or Chinese noodles.

Kung Pao Shrimp

Hot, sour, sweet, savory and packs a fiery punch!

Ingredients:
12 ounces medium raw shrimp, shelled and deveined
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons cooking oil
1/2 onion, cut into 1/2 inch squares
1 small red jalapeno chile, sliced
2 ounces diced bamboo shoots
1/2 cup unsalted dry roasted peanuts

Sauce:
1/2 teaspoon sechuan peppercorn
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon dark soy sauce
1/2 teaspoon dried red pepper flakes

Directions:
In a bowl, combine the shrimp, cornstarch, salt, and pepper. Stir to coat. Let stand for 15 minutes.
Place the peppercorns in a small frying pan over medium heat. Cook shaking the pan frequently, until the peppercorns darken slightly and smell toasted, 3 to 4 minutes. Process in a spice grinder or blender until coarsely ground.
In a bowl, combine the peppercorns, vinegar, hoisin sauce, soy sauce, and pepper flakes.
Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Add the onion, jalapeno, and bamboo shoots; stir fry for 1 minute. Add the sauce and cook until heated through. Add the peanuts and toss to coat.

Mango Shrimp

Ingredients:
1 lb raw shrimp, cleaned, peeled, and deveined
1 egg white
2 teaspoons cornstarch
1/2 teaspoon salt, plus
1/2 teaspoon salt
1 teaspoon sesame oil, plus
2 teaspoons sesame oil
1/2 teaspoon white pepper
1 lb mango, peeled and cubed
2 tablespoons peanut oil, plus
1 1/2 tablespoons peanut oil
1 1/2 tablespoons fresh ginger, peeled and chopped fine
1 1/2 tablespoons garlic, chopped fine
1 tablespoon rice wine or 1 tablespoon dry sherry
chopped scallion, for garnishing

Directions:
In a bowl large enough to hold the shrimp, combine the egg white, cornstarch, 1/2 tsp salt, 1 tsp sesame oil, and white pepper.
Pat the shrimps dry, and mix them well with this marinade, making sure all are well coated.
Leave in the refrigerator for 20 minutes.
Heat a wok or large frying pan until very hot.
Add 2 TBS peanut oil.
When the oil is very hot, remove the wok from the heat and add the prawns.
Stir vigorously to prevent them sticking, return to heat and cook until they turn white, about 2 minutes depending upon the size of your shrimp.
Remove the shrimp, and discard the oil.
Wipe wok with paper toweling, removing all residues.
Return the wok to the heat, again heating until very hot.
Add 1 1/2 TBS peanut oil, and when very hot, add the ginger and garlic.
Stir fry for 10 seconds.
Return the shrimp to the wok and add the rice wine or sherry, and 1/2 tsp salt.
Stir-fry for one minute.
Add the mango cubes and stir gently for 1 minute to warm them.
Stir in 2 tsp sesame oil.
Serve with rice, garnished with chopped scallions.

Moo Goo Gai Pan

This is another good one from the stir fries. Be sure to prep all of the ingredients before you start cooking, as the cooking goes very quickly.

Ingredients:
1 large boneless skinless chicken breast
1 teaspoon chicken bouillon granule, instant
1 (8 ounce) can water chestnuts, drained, halved lengthwise
1 cup pea pods, fresh (snow peas)
3/4 cup water
1/2 cup fresh mushrooms
3 tablespoons soy sauce
4 green onions (4 to 6)
2 tablespoons dry sherry
gingerroot
4 teaspoons cornstarch
2 tablespoons cooking oil
1 tablespoon honey

Directions:
Partially freeze chicken; thinly slice into bite-sized strips.
In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well.
Slice the drained water chestnuts; set aside.
Halve the pea pods crosswise; set aside.
Slice the mushrooms and the green onion; set aside.
Grate 2 teaspoons gingerroot; set aside.
Heat the oil in wok over high heat.
Add the chicken to wok and stir-fry 3 to 4 minutes.
Remove chicken.
Add more oil, if necessary.
Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes.
Return chicken to wok.
Stir the bouillon mixture and stir into chicken.
Cook and stir until thickened and bubbly.
Cover and cook 2 minutes more or until heated through.

Chicken and Teriyaki Sauce

Ingredients:
4 boneless chicken breasts
1 tablespoon sesame seeds

Marinade:
3 tablespoons soy sauce
1 tablespoon water
1 tablespoon sugar
1 tablespoon mirin (Chinese sweet wine)

Teriyaki sauce:
1/2 cup soy sauce
3/4 cup water
1/2 cup sugar
4 tablespoons mirin (Chinese sweet wine)
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
4 teaspoons cornstarch
2 tablespoons water

Directions:
Mix marinade ingredients; soy sauce, water, sugar and mirin.
Add chicken and marinade in refrigerator for 30 minutes.
Mix 4 teaspoons cornstarch with 2 tablespoons water and set aside.
In small sauce pan mix together Teriyaki Sauce ingredients; soy sauce, water, sugar, Mirin, ginger and garlic powder.
Bring to a boil.
Add cornstarch mixture.
Stir until thickened.
Brush sauce on chicken and grill or roast (at 350 degrees)f until done (basting several times).
Keep sauce warm while chicken cooks.
Cut chicken in bite size pieces.
Arrange on top of bowl of rice with additional teriyaki sauce and sprinkle with sesame seeds.

Orange Chicken

Served over steamed rice or fried rice makes it a one-dish meal.

Ingredients:

Sauce:
1 cup water
1/2 cup orange juice
1/4 cup lemon juice, fresh squeezed
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh gingerroot
1/2 teaspoon minced garlic
2 tablespoons chopped green onions
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Chicken:
2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Directions:
Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion. In a small bowl Mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Serve over Fried Rice or steamed white Rice.
Enjoy!

Gong Bao Chicken

Ingredients:
1/2 tablespoon chili oil
300 g chicken thigh fillets, diced
1 tablespoon dried red chili (or fresh but the restaurant uses dried)
2 green onions, chopped
1/2 tablespoon sugar
1 teaspoon grated ginger
2 garlic cloves, chopped
2 -6 tablespoons stock (the recipe states several) or 2 -6 tablespoons water (the recipe states several)
1 tablespoon vinegar
1 tablespoon Chinese wine
1/2 tablespoon light soy sauce
1/3 cup cashew nuts (or peanuts)

Directions:
Coat wok or pan in chilli oil.
Add chicken pieces and stir until just cooked and set aside.
Into wok or pan add chilli, green onion, ginger, garlic, vinegar, stock or water and stir.
Add sugar, cooking wine and light soy sauce and stir.
It's really important here to make sure that everything reduces and caramelises. The restaurants green onions and dried chilli's are quite well cooked.
Return chicken to the pan and mix ingredients together.
When juice becomes slightly sticky add the nuts.
Place in serving dish.