If your looking for a recipe that is light and fresh with a familiar taste, try this out. I served it over steamed rice and made plenty of it for leftovers the next day.
By Closet Cooking
- 1/4 cup freshly-squeezed orange juice
- 1/4 cup chicken broth
- 1 tbsp soy sauce
- 1 tbsp Chinese rice wine or dry sherry
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/2 tsp sesame oil
- 1/4 tsp white pepper
- 2 tsp corn starch
- 1 tbsp oil
- 1 lb chicken breast, cut into bite size pieces
- 1 tbsp oil
- 5 dried red chilies, seeded and soaked in warm water
- 2 cloves garlic, chopped
- 1 inch ginger, grated
- 2 green onions, slices with whites and greens separated
- 1 tbsp orange zest
- Mix the orange juice, broth, soy sauce, rice wine, sesame oil, rice vinegar, honey, white pepper and corn starch and set aside.
- Heat the oil in a pan over medium heat-high.
- Add the chicken and saute until cooked, about 4-6 minutes and set aside.
- Heat the oil in the pan, add the dried chilies, garlic, ginger and whites of the green onions and saute until fragrant, about a minute.
- Add the orange mixture, the chicken and the orange zest and cook until it thickens, a few minutes.
- Serve over steamed rice garnished with the greens of the green onions.
Interested in things that go on outside of Kacey's Kitchen? Check out my other (new) site called Where in the World is Kacey? and Wednesday's post: What the !?#@ Wednesdays, Week 3.
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