Wednesday, March 11, 2009

Sichuan Orange Chicken

4 Servings

1 1/2 cups of Orange Juice
1/2 cup Sugar
1 1/2 teaspoons minced or pressed garlic
1 Tablespoon fresh ginger (a little less for a milder flavor)
1/4 teaspoon hot chili flakes (a little less for a milder flavor)
1 pound chicken breast
1/2 teaspoon vegetable oil
4 Cups hot cooked white rice
1/4 cup chopped green onions
Soy Sauce

Orange Sauce: over high heat, mix orange juice, sugar, garlic, ginger, & chili flakes. Boil until reduced to 1 cup. About 10 minutes; stir often.

Meanwhile cut chicken into 1/2 inch chunks. Heat oil in a 12-inch fry pan. Add chicken and cook until lightly browned, about 5 minutes.

Add orange sauce and stir until boiling, 1 to 2 minutes.

Spoon chicken and sauce onto rice and sprinkle with green onions. Season to taste with soy sauce.

Note: Last time I made this I added sugar snap peas to the chicken. I also thickened the sauce up with some corn starch.

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