Chicken with Oranges and Hot Chili Peppers Recipe
Ingredients
| 3 whole boneless, skinless chicken breasts (1 1/2 lbs/750 g), cut into 1-inch (2.5-cm) cubes | ||
| Rind of 4 oranges | ||
| Oil | 3 Tablespoon | |
| Green onions | 2 Small, finely chopped | |
| Ginger | 2 Teaspoon, finely chopped | |
| 12 dry chili peppers | ||
| Water | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| 1 tbsp liquid honey | ||
| 3 green onions, cut into 1/4-inch (5-mm) matchsticks | ||
Directions
1. Preheat oven to 200°F (95°C).
2. Remove pith from orange rind and cut into 1 1/4-inch (5-mm) matchsticks.
3. Place rind matchsticks on baking sheet and cook for 2 hours, until they are dry and begin to crisp. Set aside.
4. In a large skillet, heat oil on very high heat until just smoking. Add chicken and saute 3 minutes until golden brown. Remove and set aside.
5. Add green onion and ginger and cook for about 1 1/2 minutes until flavors begin to develop.
6. Add reserved rind, chicken, chilies, water, sugar, soy sauce, honey, and cook, stirring until heated through, about 2 minutes.
7. Serve over hot rice and garnish with green onions.
2. Remove pith from orange rind and cut into 1 1/4-inch (5-mm) matchsticks.
3. Place rind matchsticks on baking sheet and cook for 2 hours, until they are dry and begin to crisp. Set aside.
4. In a large skillet, heat oil on very high heat until just smoking. Add chicken and saute 3 minutes until golden brown. Remove and set aside.
5. Add green onion and ginger and cook for about 1 1/2 minutes until flavors begin to develop.
6. Add reserved rind, chicken, chilies, water, sugar, soy sauce, honey, and cook, stirring until heated through, about 2 minutes.
7. Serve over hot rice and garnish with green onions.
Chef
