Post by barb43 on Mar 28, 2021 4:05:01 GMT
Spicy Orange Chicken
Serves 4
Ingredients:
1 orange
2 Tbsp cooking oil, and a little more
1/3 cup orange juice
1 Tbsp reduced-sodium soy sauce
1 teaspoon honey
1 teaspoon grated fresh ginger
1/2 teaspoon cornstarch
1/4 tsp crushed red pepper, or to taste
1 lb boneless, skinless chicken breast strips
coarse sea salt
freshly ground black pepper
3 cloves garlic, minced
2 10-oz frozen packages of baby spinach
Directions:
1. In a small bowl, combine 1/3 cup of orange juice, the soy sauce, honey, ginger, cornstarch, and crushed red pepper. Set aside.
2. Sprinkle the chicken with salt and pepper. In a large skillet, heat the 2 Tbsp of oil over medium-high heat. Add the garlic; cook and stir 30 seconds. Add the chicken and stir, turning frequently, until it is cooked through. Do not let the chicken strips dry out, tho' they should be browned on both sides. If the skillet gets dry, add a up to 1/4 cup of low sodium broth while chicken cooks.
3. Remove chicken to a plate and keep warm. Stir the orange juice mixture; add to the skillet. Cook the juice mixture until it begins to thicken and bubble. Return the chicken strips to the skillet and mix into the orange sauce. Make sure both sides of each strip are mixed into the orange sauce.
4. Turn off the chicken and cover the pan. Steam the bags of spinach in the microwave. You can further mix them together in a pan with a little oil on medium-high heat until the spinach is wilted, if you prefer.
5. Serve the orange chicken on the steamed/wilted spinach. Add sections of the fresh orange as an edible garnish. Rice pairs well as a side dish.
Changes I made:
1) I used a 1.25-lb package of turkey cutlets and cut them into approximately equal-sized pieces as they cooked.
2) Unsure as to what the original author of the recipe meant by "crushed red pepper", I considered the wide variety of red pepper on-hand: chili pepper; cayenne; red pepper flakes (that we usually sprinkle on pizza); red curry (thick like paste); and garlic chili sauce. After tasting the garlic chili sauce and the red curry, I chose the garlic chili sauce. I used 1/4 tsp and that was not enough to taste in the finished dish. Next time I'll use 1/2 tsp and see if that spices up the orange sauce enough. - The point: use what suits your taste for the "crushed red pepper."
3) Running out of time - because turkey cutlets will cook quickly - I prepared instant white rice, and skipped preparing the spinach. Next time, I'll ask Sweetie to help, so we can have dark greens with the orange turkey and rice.
Serves 4
Ingredients:
1 orange
2 Tbsp cooking oil, and a little more
1/3 cup orange juice
1 Tbsp reduced-sodium soy sauce
1 teaspoon honey
1 teaspoon grated fresh ginger
1/2 teaspoon cornstarch
1/4 tsp crushed red pepper, or to taste
1 lb boneless, skinless chicken breast strips
coarse sea salt
freshly ground black pepper
3 cloves garlic, minced
2 10-oz frozen packages of baby spinach
Directions:
1. In a small bowl, combine 1/3 cup of orange juice, the soy sauce, honey, ginger, cornstarch, and crushed red pepper. Set aside.
2. Sprinkle the chicken with salt and pepper. In a large skillet, heat the 2 Tbsp of oil over medium-high heat. Add the garlic; cook and stir 30 seconds. Add the chicken and stir, turning frequently, until it is cooked through. Do not let the chicken strips dry out, tho' they should be browned on both sides. If the skillet gets dry, add a up to 1/4 cup of low sodium broth while chicken cooks.
3. Remove chicken to a plate and keep warm. Stir the orange juice mixture; add to the skillet. Cook the juice mixture until it begins to thicken and bubble. Return the chicken strips to the skillet and mix into the orange sauce. Make sure both sides of each strip are mixed into the orange sauce.
4. Turn off the chicken and cover the pan. Steam the bags of spinach in the microwave. You can further mix them together in a pan with a little oil on medium-high heat until the spinach is wilted, if you prefer.
5. Serve the orange chicken on the steamed/wilted spinach. Add sections of the fresh orange as an edible garnish. Rice pairs well as a side dish.
Changes I made:
1) I used a 1.25-lb package of turkey cutlets and cut them into approximately equal-sized pieces as they cooked.
2) Unsure as to what the original author of the recipe meant by "crushed red pepper", I considered the wide variety of red pepper on-hand: chili pepper; cayenne; red pepper flakes (that we usually sprinkle on pizza); red curry (thick like paste); and garlic chili sauce. After tasting the garlic chili sauce and the red curry, I chose the garlic chili sauce. I used 1/4 tsp and that was not enough to taste in the finished dish. Next time I'll use 1/2 tsp and see if that spices up the orange sauce enough. - The point: use what suits your taste for the "crushed red pepper."
3) Running out of time - because turkey cutlets will cook quickly - I prepared instant white rice, and skipped preparing the spinach. Next time, I'll ask Sweetie to help, so we can have dark greens with the orange turkey and rice.