A delicately refreshing dinner option discovered this evening.
Chicken
2 chicken pieces (I used boneless, skinless breasts)
1-2 t honey (this and all other measurements are estimates)
1-2 T orange juice
1/8 t each garlic powder and ground ginger
Sauce
1/4 c orange juice
1-2 t honey
1-2 T flour
1-2 T butter
1/8 - 1/4 c skim milk
Sprinkle the spices on the chicken pieces, drizzle with honey and orange juice. Bake at 350 for twenty minutes to an hour, depending on the size of the pieces and whether or not they have bones. Baste at least once.
Meanwhile, prepare rice or noodles.
In a small pot (I used the noodle pot while the noodles were draining in a colander) make the sauce.
Option one: In a small bowl whisk together the honey, orange juice, and flour. Melt the butter in the pot, then add the honey mixture. Cook and stir until thickened and bubbly. Add enough milk to get the consistency you want.
Option two: Melt the butter in the pot. Add the flour to make a roux, browning gently. Add the orange juice and honey, then continue as in option one.
Serve the chicken on a bed of rice or noodles, drizzled with the sauce.
What’s really good as well is to add a little ginger and bragg sauce to the orange juice, marinade 2-24 hours. Coat chicken in flour, fry til a little brown, and cook over sweet potatoes. Save the marinade and throw some brown sugar in it. After you’ve cooked the chicken and potatoes for about 30 mins, remove foil and dump the marinade over the chicken and potatoes, cook a bit longer.
SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO good.
Comment by thordora — July 31, 2007 @ 9:59 am
I’ve done something like orange chicken before and you’re right, it is very good. I haven’t made the tuna recipe yet. I have the ingredients I just haven’t done it yet. I’m slow about things I guess.
Austin
Comment by Austin — July 31, 2007 @ 1:25 pm
What’s bragg sauce?
And I’m slow about things, too — I’m equally impulsive and foot-dragging.
Comment by Marcy — July 31, 2007 @ 4:55 pm