Mission: Healthy(er) Meals

Mom2M
Wed, 22 Dec 2010 16:09:31 +0000

I cook a lot of chicken, my family loves this recipe. Just watch how much sauce you use, it’s sweet. Very full of flavor, though. I’ve typed it the way the originally written, I don’t use that much vegatable oil, or if I do, I blot some of it out with paper towels.

Try this:
Orange Chili Chicken
3lbs boneless, skinless chicken (usually breasts and thighs)
1/4 C vegatble oil (whatever you have)
2 cloves garlic, chopped
1 tablespoon peeled chopped ginger
salt and pepper

Cut the chicken into chunks sprinkle with salt and pepper. Mix all other ingredients together, refrigerate for at least one hour (Note: I refrigerate for as long as I have time–might be all day if I get this ready in the morning, might be 15 minutes if I’m in a hurry.)

Orange Chili Saucce
1/2 Cup freshly squeezed orange juice (or whatever carton is in the frig)
1/4 cup fozen OJ concentrate
1 C sweet chili sauce (Thai Kitchen),
Zest of 1 orange, minced ( ummm yeah not going to happen)

Mix all of the above, bring to a boil, cook 10 minutes.

Make rice

Heat a couple of tablespoons of olive oil in a large fry pan, get it hot. Dump in the chicken, cook for about 5 minutes (browned on all sides, not cooked through). Add in the sauce, cook about 10 to 15 minutes at high heat until chicken is cooked and glazed.

Serve over the rice. You can garnish it with shredded carrots and bell peppers with artistically arranged bean sprouts…mostly I blanch some snow peas in boiling water and serve them on the side.