Saturday, March 27, 2010

Orange Chicken

This recipe works great with many vegetables. I needed to use up some cabbage , red peppers, and spinach. It was delicious!

For the marinade:
1 tablespoon minced ginger
4 cloves garlic, chopped
1 bottle (11.75 oz) stir-fry sauce
2 tablespoons orange juice concentrate
1/3 cup thinly sliced green onions
1.5 pounds boneless, skinless chicken breasts, cut diagonally into 1/2 inch pieces

For the stir-fry:
1/4 cup canola oil
1 tablespoon orange marmalade
1 tablespoon toasted sesame oil
Vegetable of your choice

1. For the marinade, place ginger, garlic, stir-fry sauce, orange juice concentrate, and green onions in a large zip top bag. Squeeze out air and seal. Gently massage bag to continue ingredients. Add chicken. Marinate in the refrigerator 8 - 24 hours. When ready to cook, remove chicken, reserving marinade; set aside.

2. For the stir-fry, over high heat heat, in a large skillet or wok, heat oil. Add chicken and sir-fry for 2 to 3 minutes or until almost cooked through. Drain off extra oil.

3. Add the reserved marinade, vegetables and orange marmalade; stir fry for an additional 2 minutes or until heated through. Drizzle with sesame oil just before serving over rice.

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