{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
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: saute entree chicken Chinese
Ingredients (Serves 4)
- 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
- 2 TBSP olive oil
- 1 pound boneless, skinless chicken (I used cutlets), sliced into 2 inch pieces or cubed
Instructions
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.
Enjoy!
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