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Tuesday, October 15, 2013

Spicy Orange Chicken

This orange chicken is zesty with orange juice and peel and yet spicy with crushed red peppers, oh so good. I put it over rice to serve.

Original recipe makes 6 servings
1 cup orange juice
1/3 cup brown sugar
1/3 cup rice vinegar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon fresh ginger root, grated
1 teaspoon crushed red pepper flakes
2 pounds skinless, boneless chicken thighs, cut into chunks
1 bunch green onions, sliced, white parts and tops separated
1 fresh jalapeno pepper, sliced into rings
1 red bell pepper, cut into 2 inch pieces
1/2 cup sugar snap peas
4 cloves garlic, minced
2 tablespoons grated orange zest
  some chives, for garnish


1.Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
2.Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
3.Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
4.Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
5.Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
6.Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
7.Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
8.Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
9.Stir in green portions of green onions; cook and stir 1 minute.
10.Remove from heat. Garnish with chives and serve.

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