Wednesday, October 20, 2010

Ginger and Orange Chicken with Broccoli



I’ve been having fun looking for Chinese take-out dishes and re-making them at home. I have found that the chicken is tender, moist, and juicy as opposed to some take-out where the chicken might as well be cardboard. All the ingredients are fresh, with no added preservatives and they are fairly easy to re-make at home. This particular recipe is something that I’m sure you could find on a menu, but what really caught my eye was the words “ginger and orange” chicken. All the ingredients work well together and are quite good for you too. The recipe calls for cutting the chicken into thin strips. I took some chicken out of the freezer and let it sit out for a couple of hours (until it was semi-frozen). I used my mandolin slicer to cut thin strips of chicken and it worked out great. If you want some added texture, I’m quite certain cashews would add an extra crunch that would also work really well in the dish.

Ginger and Orange Chicken with Broccoli

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4 (6 oz) skinned and boned chicken breast halves, cut into strips

3 tablespoons soy sauce

1 pound broccoli, cut into florets

3 tablespoons cornstarch

Vegetable cooking spray

1/2 small sweet onion, diced

2 tablespoons minced fresh ginger

1 teaspoon grated orange rind

1/4 to 1/2 teaspoon ground red pepper

1 teaspoon dark sesame oil

2 garlic cloves, minced

1/2 cup chicken broth

1/4 cup orange marmalade

2 large oranges, peeled, sectioned, and coarsely chopped

Place chicken and soy sauce in a shallow dish or heavy-duty zip-top plastic bag. Cover or seal and chill for 15 minutes.

Cook broccoli in boiling water 3 minutes; drain. Plunge into ice water to stop the  cooking process; drain. Set aside.

Drain chicken, reserving soy sauce; dredge chicken slices in cornstarch.

Brown chicken, in batches, in a large nonstick skillet coated with cooking spray over medium-high heat 1 minute on each side or until done. Remove chicken from skillet, reserving the drippings in skillet; keep chicken warm.

Add reserved soy sauce, onion, ginger, orange rind, red pepper, sesame oil, and garlic to reserved drippings in skillet, sauté 2 to 3 minutes or until vegetables are tender.

Add chicken broth and marmalade stirring until marmalade is melted. Return chicken to skillet. Bring to a boil; stir in broccoli and orange sections and serve immediately.


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