Thursday, May 29, 2014

Orange Peel Chicken

{This post is prior to my gluten-free days. Please use caution when following this recipe if you must eat gluten-free. Always check individual ingredients to ensure they're gluten-free before consuming.}

So apparently I haven't blogged since April 15th.
How has it been that long?!

Since April 15th, I have taken a new job and gotten an adorable puppy. Those things sound so easy and trivial, but good grief, both of these things have rocked my world.

But I mean look how cute she is! 
Except at 4:45am, that's not so cute. 

Anyway, I needed to find new recipes to make for dinner that were easy and quick. So I decided to attempt a Chinese entree.

We had Orange Peel Chicken at P.F. Chang's the other day and it was delicious. The perfect blend of chicken and orange-y-ness. 

So I found this recipe on All Recipes and adapted it a little, served it over Oven Baked Brown Rice
It turned out delicious! And leftovers were just as good. 

Just a hint of spice and a great citrus flavor! Fantastic! 

Much Love, 

Orange Peel Chicken

by Kelli Gilbert
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: saute entree chicken Chinese
Ingredients (Serves 4)
    For the Sauce
    • 1/3 cup warm water
    • 1/4 cup packed brown sugar
    • Juice of 1 orange
    • 4 cloves of garlic
    • 1/4 tsp Chinese five-spice powder
    • 2 TBSP soy sauce
    • 1 TBSP white vinegar
    • 1/4-1/2 tsp red pepper flakes
    • Zest of one orange
    For the Chicken
    • 2 TBSP olive oil
    • 1 pound boneless, skinless chicken (I used cutlets), sliced into 2 inch pieces or cubed
    In a bowl, stir together all sauce ingredients until the sugar has dissolved and the mixture is well combined.
    Heat the olive oil in a large skillet over medium heat, and cook the chicken until the outside is golden brown, about 10-12 minutes.
    Pour sauce mixture over the chicken, bring to a boil, reduce the heat to medium-low, and cover the skillet. Simmer for 15 minutes, stirring occasionally.
    Whisk together 2 spoonfuls of flour together with ~1 TBSP of water. Add a little at a time of the mixture to the sauce to thicken it. Add a little, stir. Add a little, stir. Once desired texture is achieved, let chicken and sauce simmer for about 10 minutes.
    Serve over brown rice, preferably my Oven Baked Brown Rice.
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