J.J. in WA wrote:
> I found this recipe on the web somewhere, and wanted to try it, but need
> some assistance -- I plan to replace the onion and garlic powders with
> their raw counterparts, but chili powder? That just doesn't sound good,
> and I notice that they don't even mention it in the instructions. What
> do you guys think? TIA! :-)
>
> Easy Orange Chicken #1
>
> 6 medium skinless, boneless chicken breast halves (about 1-½ pounds)
> 2 tablespoons olive oil
> ¼ cup all-purpose flour
> ¼ teaspoon salt
> ½ teaspoon curry powder
> ½ teaspoon chili powder
> ½ teaspoon garlic powder
> ¼ teaspoon black pepper
> ¾ tsp. onion powder
> 3 oranges, juice of (1 cup juice)
> Hot cooked rice (optional)
>
> Preheat oven to 350º F. In a large plastic bag, combine flour, salt,
> curry, garlic, and onion powders, and pepper; add chicken and shake
> to coat, reserving any extra flour mixture.
>
> In a large skillet heat oil over medium-high heat. Add chicken
> breasts and cook about 5 minutes or until lightly browned, turning
> once. Transfer chicken to a 2-quart rectangular baking dish. Stir
> any remaining flour mixture into pan drippings in skillet. Remove
> from heat.
>
> Squeeze juice from oranges; stir into flour mixture in skillet; stir
> until smooth. Pour juice mixture over chicken. Bake, uncovered, for
> 20 to 25 minutes (basting occasionally), or until chicken is tender
> and no longer pink. Serve over hot cooked rice, if desired.
>
>


Leave out all the spices.
Add some chile garlic paste (available at Oriental market. The kind I
like is oily) and large curls of orange zest right before you add the
orange juice. Add hoisin sauce and oyster sauce to make a thin brown gravy.

Oyster sauce is the secret ingredient for this style of Asian cooking.
It especially goes well with beef.

Bob