Chicken with Asian Orange Sauce
- 1 tblsp vegetable oil
- 4 boneless skinless chicken breasts
- 1 onion, chopped
- 2 tblsp of grated ginger
- 1 cup orange juice
- 1 cup orange marmalade
- 1 tblsp five-spice powder
- 1 tblsp any vinegar
- A generous splash of soya sauce
- 2 cups of bean sprouts
- 1 bunch of cilantro chopped
- 4 green onions
- 1 cup of unsalted roasted cashews
Step 1: Match your favorite large skillet with a tight fitting lid and set it over medium-high heat. Splash and swirl in enough vegetable oil to cover the bottom of the pan. When the oil is hot, add chicken breasts. Sear the first side until golden brown and crusty, 4 to 5 minutes or so. Keep an eye on the pan’s heat and adjust as needed, high enough to keep the chicken sizzling but not high enough that the oil smokes.
Flip over the chicken breasts and give the other side the royal treatment too, until equally golden brown and delicious looking. Add a splash more of oil if you think the pan needs it. The goal here is not fully cook the meat but just add lots of brown flavour to the works while the pan temperature is high.
Step2: Reduce the heat to medium and remove the chicken breast, placing them respectfully on a plate while admiring their deliciousness. Add the onions, ginger, orange juice, marmalade, five spice powder, vinegar, and soya sauce to the pan. Adjust the heat much lower, just enough to maintain a slow, steady simmer. Return the chicken to the pan, nestling the breast into the stew. Cover tightly and simmer until the meat is cooked through and delicious, 10 to 15 minutes or so. Turn the breasts once, allowing the beautiful orange flavours to fully permeate your dinner from all sides.
Place a handful of bean sprouts in each bowl. Place a finished chicken breast on each pile and ladle over the pan sauce, dividing up every last drop. Top with the cilantro, green onions and cashews. Serve and share!
Cookbook – “Family Meals by Michael Smith”
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