ORANGE CHILI CHICKEN

By PSchultz

Ingredients

• CHICKEN:
• 3 lbs chicken breasts (8 large cut in half or can use 2 inch pieces)
• 1/4 cup vegetable oil
• 2 cloves garlic, chopped
• 1 TBSP ginger, fresh, chopped
• 2 TBSP extra virgin olive oil
• Salt and freshly ground black pepper
• ORANGE CHILI SAUCE:
• 1 cup freshly squeezed orange juice
• 1/2 cup frozen orange juice concentrate, thawed
• 2 cups sweet chili sauce
• Zest of 2 oranges, minced
• Salt
• JASMINE RICE
• 1 1/2 cups jasmine rice
• 1 1/2 cups cold water
• GARNISH:
• 4 large (1 green, 1 red, 1 orange, 1 yellow) bell peppers, julienned and placed in ice water
• 1 large carrot, julienned and placed in ice water
• 1 large leek, julienned and placed in ice water (white parts only)
• 1/3 cup alfalfa sprouts
• 1/2 pound snow peas
• 2 TBSP unsalted butter

Preparation

Step 1

DIRECTIONS:
1. In large bowl, mix chicken with vegetable oil, garlic, ginger, salt and pepper. Cover and refrigerate for at least one hour.
2. Prepare orange chili sauce by mixing all ingredients in a medium saucepan. Bring mixture to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Set aside.
3. In a large sauté pan over medium-high heat, warm olive oil and sauté chicken pieces for 5 minutes, until browned on all sides. Add ½ of orange chili sauce and cook over medium high heat for 10 to 15 minutes until chicken is cooked throughout and nicely glazed.
4. Rinse rice with cold water 3 to 4 times until water runs clear. Drain one last time. Place rice in a pot; add water, let stand for 30 minutes, and bring to a boil. The liquid should be 1 inch above the rice. Cook, covered for 15 minutes. Remove rice from heat, and keep covered on the side of the stove for 20 minutes.
5. Blanch snow peas, drain them and then sauté them in butter for 2 minutes. Season with salt and pepper.
6. Drain julienned vegetables and mix together with alfalfa sprouts just before serving.
7. Arrange chicken on a bed of rice and snow peas. Coat with orange chili sauce and top with julienned vegetables.

SERVES 8