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Orange Szechwan Glaze Recipes
Orange Chicken w/White Rice
Ingredients
- 2 lbs boneless chicken pieces, skinned.
- 1 egg.
- 1 1/2 tsp salt.
- White Pepper.
- Oil (for frying).
- 1/2-cup cornstarch.
- 1/4 cup flour.
- 1/4 cup Chopped green onions.
- 4 oz. Twisted Chile Orange Szechwan.
- 1 cup - Prepared White rice (cook to directions).
Directions
- Cook Rice to box directions.
- Cut chicken pieces into 1 to 1 1/2 inch squares in large bowl. Stir in egg, salt, pepper, and
1 TBL oil and mix well. Stir cornstarch & flour together. Add chicken stirring to coat.
- Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
- Add chicken pieces, small batches at a time and fry 3 to 4 min. or until golden and crisp.
(Do not overcook or chicken will be tough).
- Remove chicken from oil with slotted spoon and drain on paper towel. Set aside.
- Clean wok and heat 15 sec. over high heat. Add 1 TBL. Oil. Add chicken and Twisted Chile Orange Szechwan
to wok and heat to boil.
- Add chicken stirring until well mixed. Stir in chopped green onions.
- Serve over white rice, pour remaining sauce from pan over tops.
Optional: Add slices of Green pepper and onion to the last stage in with sauce and chicken if desired.
Orange Stir-Fry with Shrimp & Chicken
Ingredients
- 2 - Boneless, skinless chicken halves, cut into 1-inch cubes.
- 1 lb. Medium Shrimp, peeled & deveined.
Marinade:
- 2 Tbl Chinese rice wine or dry sherry.
- 1 Tbl Cornstarch.
- 1 clove garlic, minced.
- 1 slice ginger, minced.
- 1-cup Twisted Chile Orange Szechwan.
- 2 - 3 Green Onions sliced.
- Oil for Stir Frying.
Directions
- Place cubed chicken and raw shrimp in bowl, and add the marinade ingredients. Marinade for 30 minutes.
- Heat Wok and add oil. When oil is ready add garlic and ginger and stir-fry until aromatic.
- Add Chicken and stir-fry until it starts to change color. Add Shrimp and cook a little longer.
- Push up to the sides of Wok, making a well in the middle. Add Twisted Chile Orange Glaze.
- Combine the sauce with the Chicken and Shrimp. Stir-fry for another minute and serve hot.
Option: Add sliced Red & Green Bell Peppers, Thin sliced Onions, Broccoli and Carrots and cook in Wok
before Chicken & Shrimp.
Roasted Orange Salmon
Ingredients
- 6 - 3 oz. Skinless Salmon fillets.
- 1 - Large Orange, Unpeeled sliced.
- 1 - Large Onion, halved, thinly sliced.
- 1 1/2 TBL Olive Oil.
- 3 TBL chopped fresh dill.
- 4 oz. Twisted Chile Orange Szechwan.
Directions
- Preheat oven to 400 degrees.
- Place Orange slices in single layer in 13 x 9 x 2 inch baking dish. Top with Onion Slices.
Drizzle with oil, Sprinkle with salt & pepper. Roast until onion is brown and tender (about 25 min.).
- Remove from oven and increase temp to 450. Push oranges & onions slices to side. Arrange salmon in
center. Sprinkle with salt, pepper & 1 1/2 tsp dill. Arrange Orange/Onions on salmon.
- Pour Twisted Chile Orange Szechwan over top of onions and salmon. Roast until salmon is
opaque in center (about 8 min.)
Spicy Orange Shrimp
Ingredients
- 1 lb. Medium shrimp, peeled & deveined.
- 1 large egg white.
- 1/8 cup cornstarch.
- 1/8 cup sesame seed.
- 1/2 tsp kosher salt.
- 1/8 tsp pepper.
- 2 - 3 TBL Oil.
- 2 - 3 Green Onions, sliced.
- 1/4 tsp Cayenne pepper.
- 4 oz. Twisted Chile Orange Szechwan.
Directions
- Dry off shrimp. In medium bowl, whisk egg whites and cornstarch with fork, add
sesame seeds, salt pepper and stir. Add shrimp and toss.
- Heat 1 TBL of the oil in large nonstick skillet over med. heat. Once pan is hot and oil is shimmery,
lay 1/2 shrimp so that they are not touching others in single layer on pan and let cook 2 minutes.
Flip the shrimp and cook other side two min. Remove onto plate lined with paper towel and repeat this
step with leftover oil and shrimp wipe skillet with paper towel if there is oil remaining.
- Add Twisted Chile Orange Szechwan and cayenne pepper and begin to heat.
- Add the shrimp to skillet, coat with sauce and re-heat (about 1 minute).
- Add green onions to pan, stir, and serve immediately.
Other Suggestions:
Add a little extra Cayenne to Twisted Chile Orange Szechwan for a spicy Hot Wing sauce.
Works well as an appetizer dipping sauce for Cream Cheese and crackers or chips.
Orange Pork Roast
Ingredients
- 1 Pork loin Roast (4 - 5 lbs.)
- 4 oz. Twisted Chile Orange Glaze.
Directions
Brush Twisted Chile Orange Glaze over pork and bake at 350 degrees about 2 1/2
hours or till pork is fully cooked. Baste again about 10 minutes before serving.
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