As you know by now I am obsessed with all thing sweet and I love the mix of sweet and savory together. I love Chinese orange chicken, but I had a few experiences when I was eating it that the sauce was sooo sweet that I couldn’t enjoy the dish because I was “squeezing” my eyes while I was eating.. lol. I have been craving this for a long time but definitely I wanted something homemade. There are so many advantages to cooking at home… one of them is that you can control the quantity and quality of food. I asked Marilyn to make it without being deep fried and not very sweet. She sautéed the chicken and used the orange sauce (here) that we made for a duck recipe. Along with the chicken we had forbidden rice but you could have it with bok choy, chinese broccoli or your own favorite vegetable! Forbidded rice, or black rice, is rice with it’s outer coating of black bran. It gives a rich, nutty flavor when cooked and is very nutritious. You can find Forbidden or black rice at any Asian market. (The name came from the history of emperors in ancient China who were the only ones allowed to eat it because of its rarity and nutritious value).
2 boneless, skinless chicken breasts cut into 1/2 inch pieces
1 c. all purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. Chinese five spice
3 T. canola oil
toasted sesame seeds
orange sauce (here)
In a resealable plastic bag, mix the flour, salt, pepper and five spice. Add the chicken pieces, seal the bag, and shake to coat.
Heat the canola oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce (recipe above). Bring to a boil over medium-high heat. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally until chicken is cooked through. Serve with rice or vegetables. Top with toasted sesame seeds.
Have a great week!
Beijos e tchau !
Ludmilla e Marilyn Chudda