Okay-my first attempt at Chinese cuisine. We all know I’m a Tex Mex freak, and hubby is relieved I’m taking a break and trying other things (even though he didn’t eat this!) And I gotta say it was not bad for my first time. Numbers One and Two liked it and ate it up like good boys.
This is a great dish for weeknights when you can only spare 30 minutes for cooking. Really, it’s that fast and easy.
Orange Sesame Chicken
4 chicken breasts, skinless, boneless and thawed
1/2 cup flour
1/8 tsp salt
2 T EVOO
1. Cut chicken into large pieces. Heat a large skillet on medium-high and put in EVOO. Combine flour and salt and coat chicken thoroughly. Place chicken into pan and brown all sides.
2. While the chicken is getting all browned and golden, make your sauce.
1/2 cup fresh orange juice (2 large oranges)*
1/4 cup soy sauce
3 T dry white wine**
4 T sugar
1 T grated orange peel
1/4 cup cold water
1/2 tsp garlic powder
1/2 tsp sesame oil
1/4 tsp ginger
1 T cornstarch
1 T toasted sesame seeds
3. Zest one orange and squeeze the juice from both. *I used 3 medium-sized oranges and still didn’t have 1/2 cup- you can supplement with OJ.
4. Pour your orange juice into a large mixing bowl with all of the above ingredients EXCEPT for the sesame seeds. **Rice vinegar will work in lieu of the white wine if you prefer. Stir until the cornstarch has dissolved and everything is combined well.
5. Pour the orange sauce over the chicken and let cook for 10-15 minutes on medium-low. Stir occasionally. Stir in sesame seeds before serving.
Serve with rice and steamed broccoli. If you plan this meal ahead you can even pick up some eggrolls at your local chinese takeout.