Chef James Reacts To Rachel Ray Making Orange Chicken (Reaction Video)

Chef James watches Rachel Ray whip up her version of an Orange Chicken Stir-Fry. With his culinary expertise and keen eye for detail, Chef James provides valuable commentary, offering insights into Ray’s techniques, flavor combinations, and overall approach to this classic dish.

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and we are back again doing another
Rachel Ray video our last one that we
did for Rachel Ray was her Buffalo
popcorn chicken today we’re here doing
orange chicken and why are we back at
Rachel Ray already our first uh first
repeat victim to my reaction videos well
honestly it’s because of you my fans now
none of you actually asked me to do
another Rachel Ray video but it is one
of my since I came back to YouTube uh
four or five 6 months ago this is my
number one video out of my new batch and
it’s in the top 10 of My overall so
we’re going to do another one this one
is a broccoli orange chicken for the
sauce you take um chicken broth I
usually use chicken broth cuz it’s
chicken dish but they gave us beef broth
so let’s just say any broth you like 1/4
cup of uh rice wine vinegar it’s 1/4 cup
of
everything so this is uh from her own
show the Rachel Ray Show and
like I know that when I make little
mistakes like that my friends people in
my community towards me are hyper
critical of you’ve got to get your [ __ ]
together You’ got to do things right and
you know if I have a typo in something
they’re like James like you know like
you’re trying to look professional like
guys like did you not read CNN today
there were like three typos in all their
headlines or on something like this
where she’s like it’s supposed to be
chicken broth but they gave us beef so
we’ll just call it broth I don’t know
like you make it and people just don’t
care if you make mistakes or you know
like you’re too big to fail maybe I
don’t know I don’t
know this is this is a me problem too
not not a problem Rachel Ray stock rice
wine
vinegar light brown sugar and I use the
porable kind so it’s I just kind of
eyeball it a/4 cup of any spicy sauce
you like this okay she’s eyeballing it
she’s cooking with feeling just use
feeling you’re going to see some recipes
some Cooks who are going to give you
grams for everything 25 G of this 5 G of
that 2 gam of this 1 G of that that’s
great for baking I love that in baking
because a cup of flour and 250 g of
flour are not the same thing a cup of
flour today is not the same as a cup of
flour tomorrow 250 g of flour today is
the same as 250 g of flour tomorrow and
it’s the same as 250 g of flour
yesterday but when you’re
cooking and your recipe doesn’t have to
balance quite the same
way it’s okay to cook with
feeling this is shacha which is spicy
but not too hot
1/4 cup of tamari or soy sauce now we
just need 1 tablespoon of orange
marmalade about an inch and a half of
fresh ginger
chopped and then I use the zest and
juice of an orange or in this case it’s
a blood
orange okay so is this recipe for the
purists no not even close she’s giving
you options she said you can use Tamari
or soy sauce use an orange I’m using
blood orange use broth you should be
using chicken broth I’m using beef broth
why is she giving you options cuz she
doesn’t want to stop you from
cooking so technically is this going to
be a a spot-on perfect reproduction of a
textbook orange chicken no no it won’t
is this going to be a good dinner
probably probably most likely still
what is she showing you that it’s okay
to make substitutions based off of your
availability at your grocery store and
what’s in your kitchen cabinet it’s okay
to experiment it’s okay to explore i h
interrupt a video but if you’re getting
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know then we’re going to put the sauce
on to gently simmer and reduce while
we’re making the rest of the dish
yum this guy back here on
low the thing that’s going to take you
the longest is the rice takes about 20
minutes just good old white rice I cook
the rice in stock as well rather than
water so that it gets a lot of flavor
you’re going to be cooking over high
temperature so you want high temperature
cooking oil that means oil that’s
neutral in flavor that you can see
through that’s very light in color um
grape seeds safflowers sunflower peanut
oil those are all great for stir fries
which is basically what we’re
making see she didn’t say olive
oil so many people say olive oil it’s
like or avocado oil too you could use
avocado oil but it’s just it’s expensive
it’s more expensive than peanut oil
now and peanut oil is what I would go
for only because peanut oil is Asian and
this is an Asian
dish and then we’re going to add about 2
tablespoons of corn starch to a couple
of large egg
whites and this is going to help us
crisp up our
chicken the chicken can be white or dark
meat or mixture of the two cook the
chicken in two batches if you have to
see it becomes this beautiful smooth
coating for our chicken so we’re going
to cook this in a little bit of oil and
get the chicken out of the pan so we can
add the broccoli to the pan the chicken
that’s coated with egg whites and corn
starch is now out of the pan it’s not
like 100% cooked it’s like 90% of the
way there I brown it until crispy on
both sides I slide it out so we can get
the broccoli
stir so by the textbook when you’re Park
cooking stuff you go
75% so and then and that’s if you’re
going to cook it today and then use it
tomorrow uh 90% so that tells me she’s
probably going to want to have this in
the final dish she’s thinking about
carryover cooking so when she puts this
in the final dish she’s going to cook
that final dish for just a couple quick
minutes to get the sauce coating on it
and then she’s also considering the
carry over cooking because chicken
breast is one of the hardest things to
cook it dries out so fast fry going I
let the broccoli Brown a little bit
which makes it kind of nutty tasting in
our high temperature cooking oil and
we’re going to throw in the whites first
of some scallion and some chili
peppers the last thing you add is your
reduced
sauce the
tops see how she put her bigger
vegetables in first if she started with
the smaller vegetables they would turn
black by time the bigger vegetables got
cooked of your
scallions and your sliced garlic you
don’t want the garlic to singe so you
put it in just the last minute or so
while your sauce is thickening up and
this is a combination of our chicken and
broccoli chilies and garlic we’re now
going to add our Ginger orange sauce
down over the whole
[Music]
thing
please gorgeous
toss that together make sure everybody’s
coated and that the chicken is hot
through I just fluff the white rice with
a
fork stick a spoon in it and then when
we bring our
bubbling chicken and broccoli to the
table I top it with what’s left of the
dry roasted peanuts with the special
coating on it that I love so much the
crunchy peanuts and a drizzle of toasted
sesame
oil then you fill the bowl with the
Saucy
chicken and the brown sauce with the
nuts and the orange oh my God I can’t
even talk to you this smells so good and
then the rice up on top so you don’t get
that SOG out what happens
Chopsticks there you go make your own
takeout all right guys so that was
Rachel Ray making orange chicken uh not
traditional she had a lot of options a
lot of this or that’s in her in her food
I have to say though I am disappointed
she didn’t taste it there was no tasting
along the way now this looks like an a
bridged version uh perhaps on the show
uh there was a longer form where she was
tasting as she went but I didn’t see any
Spoons on the counter so I have to say
that could you know that might not taste
that good and she’s she could be lying
to us after all especially with all the
modifications that were made uh I’m
split on this 50/50 I don’t know you
tell me how how you feel about it do you
think that uh you know they’re just
putting stuff together and throwing it
that looks good and throwing it in in
bowls to serve uh obviously the audience
may or may not be close enough to
actually smell it so when she says it
smells great do they really
know I’m a little disappointed that
there was no taste at the end just so
cuz sometimes even it’s bad you can see
that look on their face where they’re
like this is bad but I have to pretend
to love it just like uh cooking with
Jack is famous
for all right anyways I’ve been Chef
James mckennis and you can catch
reaction videos like this here on
Sundays you can catch my own cooking
demos on Tuesdays and we’re going to be
doing uh whiskey tasting videos on
Fridays