More Copycat Chinese Food Dishes!

I decided to experiment with more Asian inspired recipes over the past little while- and with huge success.  I will definitely be making these again, and they taste just as delicious as take out!  The major difference is that I don’t have a deep fryer, but both pan and oven cooking work great 🙂  I start by looking at some recipes online, and reading comments and reviews to see how it worked for others, noticing trends, and see what the most popular ingredients are.  Then, I go into the kitchen, and sort of follow a recipe, but mostly I just wing it.  Usually, I don’t have exactly the ingredients, especially if they are not cheap or economical to buy, so I substitute similar ingredients with no problems.

Spicy Szechuan Chicken and Vegetables

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First I browned the chicken breast, which was cubed, in a pan with some minced garlic, a tad of oil, and some of the sauce.  Then I added an assortment of veggies and the rest of the sauce.  The sauce contains: low sodium soy sauce, rice vinegar, water, chill sauce, cayenne, ground ginger, and a bit of paprika for colour.  I poured that on the chicken and vegetables and let it come to a boil, and it starts to thicken a bit, and I added a spoonful at a time of cornstarch and water mixture.  I served over rice with chopped peanuts.  The peanuts are a great accompaniment, the dish wouldn’t be the same without them!

Orange Chicken:

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Sauce contains: orange marmelade, teriyaki, rice vinegar, water, dried and de-seeded red chilies, minced garlic, red pepper flakes, and slowly adding a spoonful of cornstarch and water mixed together at a time until it thickens.  I added some vegetables, and served it as is!

General Tso’s Chicken:

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Sauce contains: worcestershire sauce, teriyaki, water, rice vinegar, minced garlic, hoisin sauce, sugar, and a spoonful of bottled General Tso’s sauce.  Dried and de-seeded red chilis, as well as onions go well in there too.  And same procedure with the cornstarch and water mixture, adding small bits at a time until it gets thick.

The trick with adding the cornstarch, is not to add too much.  I add a spoonful, stir, and let it sit on the heat for a minute to thicken.  Giving it a minute, it will usually thicken up with only a spoonful or 2 of the mixture.  In the beginning, the sauce may look like it won’t be enough- but it will be.  You just want a coating on everything, not having your chicken and toppings sopping in it.  Well, I don’t anyways.  I didn’t serve this over rice, just as is!

These were all amazing!  The chicken and vegetables can be cooked pretty much however, you can use whatever vegetables you want.  It is the sauce that is the best part 😉 AMAZING.

I am about to take a bite…..

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Here I am after tasting a bit of each, and so proud!  And yes, I was cooking in my jammies.

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The Artist loved these as well, I would have like more spice flavour in the orange chicken for next time though.  But none the less, it was all delicious!!!!  The Artist was impressed with me trying new dishes and succeeding to well on the first try.  He is so sweet.  He was waiting and waiting while I was preparing this.  I hadn’t prepped anything, so I was cutting the chicken and mixing the sauces- but he said it was WELL worth the wait and he was so glad he didn’t miss it.

I am definitely in a copycat recipe phase.  Check out my Copycat Butterfingers, and Copycat Cheddar Bay Biscuits!  Mmmmm, biscuits.  Cheddar Bay biscuits are probably one of the few foods that “moved” me.

Yes, food moves me.

I love food.

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