Spicy Orange Chicken

By RuthLouise

Ingredients

• For the sauce:
• 1/2 cup orange marmalade
• 1/3 cup brown sugar
• 1/2 tsp Chinese Five Spice powder
• 1 Tbsp soy sauce
• 2 Tbsp water
• 2 tsp orange zest
• 1/2 tsp toasted sesame oil
• 1 tsp red pepper flakes [more or less to your taste]
• juice of one small lemon
• For the chicken you'll need:
• 4 [6] oz boneless skinless chicken breasts
• two beaten eggs
• 1 cup seasoned all purpose flour [seasoned with 1/2 tsp each salt & black pepper]
• peanut oil
• Stir-fry veggies:
• 1 large red pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 3 cloves garlic, minced
• 3 chopped green onions for garnishing
• salt & black pepper to taste
• Jasmine Rice prepared per the instructions on the package

Preparation

Step 1

To prepare the sauce:

Mix the ingredients for the sauce together until the sugar dissolves. If making in advance, pour into an airtight container to store. This can be done up to 2 days in advance for a time saver.

To prepare the chicken:

Cut the chicken pieces into bite sized chunks. Dip the chicken into the beaten egg, then roll in the seasoned flour to coat on all sides, shaking off any excess.

Heat 4-6 tablespoons of peanut oil in a large skillet and add the chicken pieces. Cook the chicken pieces in batches browning on all sides. Depending on how large you cut your pieces, this will take only minutes to do. Set aside and keep warm while you stir fry the veggies.



Saute the pepper and onion slices in the same pan, adding another drizzle of peanut oil. Season with salt and black pepper to your taste. Cook on medium high heat until the vegetables are crisp tender then add a teaspoon of minced garlic to the pan. Pour the sauce over the veggies and heat for about a minute. Then return the chicken to the pan. Toss gently until all of the chicken pieces are coated evenly with the sauce. Serve on a bed of Jasmine rice and garnish with chopped green onions. Serve hot. Yield: 4 servings