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.


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

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

For some reason, my server never got this article, so I Googled it
and copied it from the

One time on Usenet, zxcvbob ) said:
> 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

<snip recipe>

> 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.

The chile garlic paste sounds good! I've never had hoisin or oyster
sauce though. I'll think about it and post a full recipe when I decide
what to do. Thanks for the suggestions, Bob!


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

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

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