Taste the authentic flavors: master the art of making chow mein and orange chicken with easy steps

Craving mouthwatering Chinese dishes but hesitant to order takeout? Fear not! With this comprehensive guide, you’ll master the art of making authentic chow mein and orange chicken in the comfort of your own kitchen. Follow our step-by-step instructions and savor the flavors of these classic dishes.

Ingredients for Chow Mein

• 1 pound dry chow mein noodles
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup chopped carrots
• 1 cup snap peas, trimmed
• 1/2 cup soy sauce
• 1/4 cup chicken broth
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil

Ingredients for Orange Chicken

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup vegetable oil, for frying
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup
• 1 teaspoon grated orange zest

Instructions for Chow Mein

1. Cook the Noodles: Bring a large pot of salted water to a boil. Add the chow mein noodles and cook according to package directions. Drain and set aside.
2. Sauté the Vegetables: Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion, bell peppers, carrots, and snap peas. Cook until softened, about 5 minutes.
3. Make the Sauce: In a small bowl, whisk together the soy sauce, chicken broth, cornstarch, and sesame oil.
4. Combine: Add the cooked noodles to the skillet with the vegetables. Pour the sauce over the noodles and stir to combine. Cook until the sauce has thickened and the noodles are heated through.

Instructions for Orange Chicken

1. Prepare the Chicken: In a large bowl, combine the flour, cornstarch, salt, and pepper. Add the chicken and toss to coat.
2. Fry the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through. Drain on paper towels.
3. Make the Sauce: In a medium saucepan, combine the orange juice, soy sauce, honey, rice vinegar, ketchup, and orange zest. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. Combine: Add the fried chicken to the sauce and toss to coat. Cook until warmed through.

Tips for Perfect Chow Mein

• Use fresh, high-quality vegetables for the best flavor.
• Don’t overcook the noodles, or they will become mushy.
• If the sauce is too thick, add a little more chicken broth.
• Top with your favorite toppings, such as green onions, sesame seeds, or fried wontons.

Tips for Perfect Orange Chicken

• Marinate the chicken in the sauce for at least 30 minutes for maximum flavor.
• Use a combination of flour and cornstarch for a crispy coating.
• Fry the chicken in hot oil to prevent it from becoming soggy.
• Serve the orange chicken immediately for the best taste.

Variations

• Chow Mein: Add other vegetables, such as broccoli, baby corn, or water chestnuts.
• Orange Chicken: Use pineapple juice instead of orange juice for a sweeter flavor.
• Both: Make a vegetarian version by using tofu or tempeh instead of chicken.

Final Touches

• Garnish your chow mein with chopped cilantro or parsley.
• Serve the orange chicken with rice or noodles.
• Enjoy the authentic flavors of these classic Chinese dishes!

Beyond Basic: Elevate Your Dishes

• Chow Mein: Add a touch of spiciness with Sriracha or chili oil.
• Orange Chicken: Experiment with different sauces, such as hoisin sauce or plum sauce.
• Both: Use homemade noodles for a more authentic experience.

FAQ

Q: How do I store chow mein and orange chicken?
A: Store leftovers in airtight containers in the refrigerator for up to 3 days.

Q: Can I make these dishes ahead of time?
A: Yes, you can prepare the chow mein and orange chicken up to 2 days in advance. Reheat before serving.

Q: What are some healthy alternatives to the ingredients?
A: Use whole-wheat noodles, brown rice, and low-sodium soy sauce for healthier options.