Chef Soup's Orange Chicken & Papaya Salad
FRESNO, Calif. (FOX26) —
Chef Soupy, from Eagles Landing Restaurant at Table Mountain Casino in Friant visited the Great Day Kitchen to prepare some delicious dishes.
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- 1 1/2 lbs. boneless skinless, chicken breasts
- 2 tbsp. vegetable oil for frying
- Sesame seeds & sliced green onions for garnish, if desired
- 1/4 cup soy sauce
- 1/4 cup cornstarch
- 2 tbsp. water
- 3/4 cup fresh squeezed orange juice
- 2 tbsp. dark brown sugar
- 1 tbsp. cornstarch
- 1 tbsp. soy sauce
- 1 tbsp. hoisin sauce
- 2 tsp. rice vinegar
- 1 tsp. orange zest
- 1 tsp. Sriracha sauce, optional
- Start by cutting 1 1/2 pounds of chicken breasts into chunks (about 1 – 1 1/2 cubes).
- Mix together soy sauce, cornstarch, and water.
- Add the chicken and stir to coat. Allow the chicken to marinate for 5 minutes.
- While the chicken is marinating, prepare the orange sauce so that it is ready when you need it later. Whisk together fresh squeezed orange juice, dark brown sugar, cornstarch, soy sauce, hoisin sauce, rice vinegar, and orange zest.
- Heat 2 tablespoons of oil in a large skillet. Remove the chicken from the marinade with a slotted spoon and carefully add it to the skillet.
- Stir-fry the chicken over medium-high heat, for 5-7 minutes until golden and cooked through thoroughly.
- Add the orange sauce to the chicken and cook for 4-6 minutes, stirring often until the sauce has thickened.
- Top with sliced green onions, if desired. Serve over rice or noodles.
- 1/2 green papaya
- 2 cups bean sprouts
- 1/2 English cucumber (sliced into matchstick-like pieces)
- 2 tomatoes, cut into thin wedges or strips
- 3 green onions, cut into matchstick-like pieces
- 1/2 cup fresh coriander
- 1/3 cup fresh basil
- 1/4 cup dry roasted peanuts, ground or chopped
- Optional: 3/4 to 1 cup cooked shrimp or crab meat; if vegetarian: add 1/2 to 1 cup fried tofu
- 3-4 cloves garlic, minced
- 2 tbsp. lime juice (juice of 1 lime)
- 3 tbsp. fish sauce (or 4 Tbsp. soy sauce if vegetarian)
- 2 tbsp. brown sugar
- 1-2 tbsp. liquid honey (to taste)
- 1 tsp. shrimp paste (or 1 tsp. ground bean sauce if vegetarian)
- 1-2 Thai red chilies (or 1/2 tsp. dried crushed chili)
- Stir all "dressing" ingredients together. This dressing should be tangy - a combination of sweet, sour, spicy and salty, but more sweet than sour (this will help balance out the sharpness of the papaya).
- Slice the papaya in half lengthwise and crack it open. Scrape out the seeds and discard. Then turn over each half and peel off the green skin.
- Use a large-size grater to grate the papaya, or shred it as they do in Thailand: simply make many long cuts into the flesh, then thinly slice off the top layer into a bowl.
- Combine the green papaya with all the other salad ingredients in a large bowl, reserving the peanuts and half the fresh basil for toppings. Pour over the dressing and toss well.
- Taste-test the salad. If you'd prefer it saltier, add more fish sauce or soy sauce. If you'd prefer it sweeter, drizzle over a little more honey. Toss again.
Simple Food made with Love!