Orange Sesame Chicken with Steamed Rice and Vegetable Stir-Fry

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
4

Orange Sesame Chicken Stir-Fry

Chef Eli Huff

Collegiate Academy High School

Tulsa, Okla.

Collegiate Academy in the Union Public Schools in Tulsa, Okla. is a large high school—more than 100,000 square feet and eight stories—so dining needs to be decentralized, almost like what’s found on college campuses, according to Eli Huff, executive chef and culinary operations coordinator. Huff designed nine dining concepts, including an energy bar, panini grill, Mexican and Italian. One of the student favorites is the Asian concept, Wok Works, and its Orange Sesame Chicken Stir-Fry.

Ingredients

Orange Sesame Chicken

8 oz. cornstarch-coated diced chicken
1 tbsp. sesame oil
2 tsp. minced garlic
1 tbsp. minced ginger
2 tbsp. chopped scallion
1 cup orange juice
1⁄4 cup tomato water
1⁄4 cup seasoned rice wine vinegar
1⁄4 cup granulated sugar
2 tbsp. Sambal Oelek
1 tbsp. soy sauce
1⁄4 cup julienned orange peel
1⁄4 cup cornstarch slurry

Vegetable Stir-Fry

2 tbsp. toasted sesame oil
1⁄2 cup shredded bok choy
1⁄2 cup shredded green cabbage
1⁄4 cup sliced red bell pepper
1⁄4 cup sliced yellow onion
1⁄4 cup blanched broccoli florets
1⁄4 cup sliced zucchini
2 tbsp. minced garlic
1 tbsp. minced ginger
1 tbsp. Sambal Chili Sauce
1 tbsp. Maggi Seasoning or soy sauce
1 tbsp. toasted sesame seeds

Steamed Rice
Yield: 20 1-cup servings

5 cups rice
8 cups chicken broth
1 oz. Maggi Seasoning or soy sauce
11⁄2 cups simple syrup

Steps

1. To make rice: Combine rice, broth and seasoning in 2-inch pan and cook in steamer for 45 minutes. Stir in simple syrup.  

2. To make stir-fry: Preheat wok or large sauté pan and add sesame oil. Stir-fry bok choy and green cabbage for 1 to 2 minutes. Add remaining vegetables, garlic and ginger and stir-fry for a minute or 2. Once vegetable mixture starts to caramelize, pour in chili sauce and Maggi Seasoning. Garnish with sesame seeds.

3. To make sesame chicken: Bake chicken in oven at 375°F for 20 to 25 minutes, or until golden brown.

4. In medium sauce pan, heat sesame oil and saute garlic, ginger and scallion for about 1 minute.

5. Add orange juice, tomato water and rice vinegar. Add sugar, Sambal, Maggi and orange peels, and bring to a boil. Reduce heat and let simmer for 4 to five minutes. Cool in refrigerator for 15 minutes.

6. Strain orange peel and toss a little sauce in mixing bowl with chicken until well coated. Garnish with sesame seeds.

7. Serve with rice and stir-fried vegetables.  

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