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BETH’S ORANGE CHICKEN RECIPE
Serves 4-6
INGREDIENTS:
2lbs (900g) Chicken Tenders
1/3 cup (35 g) cornstarch
1 tbsp (15 ml) vegetable oil
For the sauce:
1/3 cup (80 ml) low-sodium soy sauce
1 tbsp (15 ml) honey or 1 tbsp (15 ml) of Orange marmalade
1 tsp (5 ml) Sambal Chili Paste
1 tsp (5 ml) rice wine vinegar
1 1⁄2 tsp (7.5 ml) orange zest
1⁄4 cup (60 ml) orange juice
2 cloves garlic, minced
1 tsp (5 ml) ginger, minced
1 tsp (5 ml) toasted sesame oil
1 tbsp (15 ml) cornstarch
1 tbsp (15 ml) water
Garnish:
1 Scallion, sliced on the diagonal
Sesame seeds
Sliced mandarin orange wheel
METHOD:
Slice chicken into bite sized pieces and toss in the corn starch.
Then prepare the sauce. In a small bowl combine all ingredients and stir.
Then in a wok or large pan heat the oil until shimmering. Place in chicken in batches browning on all sides, and cooking through.
Add sauce over chicken and simmer until sauce thickens.
Transfer to a serving platter. Sprinkle with sesame seeds, scallions and garnish with a sliced mandarin orange wheel.
Serve with white rice and enjoy!
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