Spicy Orange Chicken Recipe
Ingredients
| Oranges | 2 | |
| Cooking oil | 1 Tablespoon | |
| 2 10-ounce packages baby spinach | ||
| 1 tablespoon reduced-sodium soy sauce | ||
| Honey | 1 Teaspoon | |
| Grated ginger | 1 Teaspoon | |
| Cornstarch | 1/2 Teaspoon | |
| Red pepper | 1/4 Teaspoon, crushed | |
| Boneless chicken breast | 1 pound | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Garlic | 3 Clove (5gm), minced | |
Directions
Remove peel and white membrane from one orange.
Slice orange crosswise; halve slices.
Set aside.
Squeeze enough juice from the remaining orange to measure 1/3 cup; set aside.
In a 4-quart Dutch oven heat 1 teaspoon of the oil over medium heat.
Add the spinach; cover and cook for 4 to 5 minutes or just until wilted, stirring occasionally.
Drain and transfer to a serving platter.
Cover and keep warm.
Meanwhile, in a small bowl combine the 1/3 cup orange juice, the soy sauce, honey, ginger, cornstarch, and crushed red pepper.
Set aside.
Sprinkle chicken with salt and black pepper.
Wipe out Dutch oven with a paper towel.
In Dutch oven heat the remaining 2 teaspoons oil over medium-high heat.
Add garlic; cook and stir for 30 seconds.
Add chicken; cook and stir for 2 to 3 minutes or until chicken is no longer pink.
Stir orange juice mixture; add to chicken in Dutch oven.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.
Slice orange crosswise; halve slices.
Set aside.
Squeeze enough juice from the remaining orange to measure 1/3 cup; set aside.
In a 4-quart Dutch oven heat 1 teaspoon of the oil over medium heat.
Add the spinach; cover and cook for 4 to 5 minutes or just until wilted, stirring occasionally.
Drain and transfer to a serving platter.
Cover and keep warm.
Meanwhile, in a small bowl combine the 1/3 cup orange juice, the soy sauce, honey, ginger, cornstarch, and crushed red pepper.
Set aside.
Sprinkle chicken with salt and black pepper.
Wipe out Dutch oven with a paper towel.
In Dutch oven heat the remaining 2 teaspoons oil over medium-high heat.
Add garlic; cook and stir for 30 seconds.
Add chicken; cook and stir for 2 to 3 minutes or until chicken is no longer pink.
Stir orange juice mixture; add to chicken in Dutch oven.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.
Chef
