Sunday, March 27, 2011

Blood Orange Chicken







If you are reading this, you have most likely seen the lovely new banner for my "original" recipes.  Part of the adventure that is this blog has been my gradual progression from merely "testing" other people's recipes to  attempting to create my own.  Up until now, there have been only a few originals interspersed with the test recipes, but my hope is that you will see even more soon.  The first recipe to get the official "original" stamp is actually one of the best things that I've eaten lately.  It is amazing how being a little adventurous in the kitchen often results in the best and most delicious things.

Last week, N sent me a text message saying he wanted "lemon or orange chicken" for dinner.  I agreed that we should make orange chicken, but only if we used blood oranges because I wanted the chicken to not only taste delicious, but to look cool too.  Everything came together quite easily, though you should make sure that you taste test the sauce as you make it since those measurements are very rough approximations.





Blood Orange Chicken

2 chicken breasts, cut into bite size pieces
3/4 cup flour
2 tablespoons cornstarch
Dash cayenne pepper
Salt and pepper
3 tablespoons vegetable oil

For the sauce:
Juice from 2 blood oranges
Juice from 1/2 lemon
Zest of one blood orange
1/2 cup rice wine vinegar
1/4 cup soy sauce
1 tablespoon Sriracha sauce (adjust to suit your spiciness preference)
2 tablespoons honey
2 tablespoons brown sugar
2 cloves garlic, minced
1 inch fresh ginger, grated
Garnish: green onions

In a bowl, whisk together flour, cornstarch, cayenne pepper, salt, and pepper.  Rinse the chicken pieces in cold water and shake off the excess water.  Add the chicken pieces to the dry mixture and toss until thoroughly coated.

Heat 3 tablespoons vegetable oil in a non-stick frying pan.  Distribute the chicken pieces evenly in the pan and cook until golden brown on all sides.  Remove the chicken and set aside on a paper towel lined plate.

In a small saucepan, combine all of the sauce ingredients.  Over medium heat, stirring constantly bring the sauce to a gently boil.  Once the sauce is boiling, turn it down to medium-low an cook for about 10 minutes or until the sauce begins to thicken. Stir frequently to avoid burning the sauce.

Put the cooked chicken in a pan over medium heat and pour the sauce over the chicken to coat.  Cook for a few minutes, until the chicken is warm again.

2 comments:

  1. This recipe looks and sounds awesome. I will be testing it out hopefully this week. I will let you know my comment then!

    ReplyDelete
  2. You can view and print this recipe on Tasty Kitchen at http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/blood-orange-chicken/

    ReplyDelete

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