Chicken in Orange Sauce
Rating:
(1 rated)
Recipe Yield: Serves 6
Preparation
3 cloves garlic, minced
3 tablespoons honey
1 teaspoon finely grated orange zest
3/4 cup orange juice, preferably fresh
1/3 cup reduced-sodium soy sauce, or 1/4 cup regular soy sauce plus 2 tablespoons water
3 tablespoons rice vinegar
3 tablespoons cornstarch
1 tablespoon finely minced peeled fresh ginger
Freshly ground black pepper, to taste
2 pounds skinless, boneless chicken breasts or thighs, cut into 3/4-inch pieces (see Recipe Notes below for a tofu alternative)
Kosher or coarse salt
2 tablespoons canola or vegetable oil
4 scallions, white and light green parts, sliced
Hot cooked rice (brown or white) or quinoa, for serving
Toasted sesame seeds, for serving (optional)
Whisk together the garlic, honey, orange zest and juice, soy sauce, rice vinegar, cornstarch, ginger, and pepper in a small bowl. Set the sauce aside.
Season the chicken lightly with salt and pepper. Heat the oil in a very large skillet or a wok over high heat. Add the chicken and sauté until it starts to turn white, 3 minutes. Add the sauce and scallions and cook until the sauce thickens and the chicken is cooked through, 3 to 4 minutes more.
Serve over hot rice or quinoa, with the sesame seeds sprinkled over if desired.
Recipe Notes
- Tofu in orange sauce: Replace the chicken with 2 pounds extra-firm tofu, blotted dry and cut into 3/4-inch cubes. To get the tofu nicely browned, in Step 2, heat the oil in the skillet over high heat, and when very hot, add the cubes, which should sizzle and sear (watch for splattering). Cook the tofu, not moving it for at least 3 minutes, so it has a chance to brown on the bottom. Flip the cubes using a thin metal spatula (knowing some cubes will break) and continue to cook to brown the bottoms, 3 minutes more. Add the sauce and scallions and continue with the recipe.
- If you want to make the dish half chicken and half tofu, use a pound of each, sauté them separately in two large skillets with a tablespoon of oil in each, and divide the sauce and scallions evenly between the pans. The cooking times are the same.
- What the kids can do: Zest the orange and juice it (if you are using fresh juice). Kids of the right age can cut up the chicken (younger ones can tackle the tofu) with an age-appropriate knife.
- Make ahead: The chicken or tofu can be cut up a couple of days ahead of time, and the sauce can be combined a couple of days ahead, and refrigerated, too.
Reprinted with permission from Dinner Solved!: 100 Ingenious Recipes That Ma
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