From the kitchen of Stephanie Knewasser.  Orange
Ginger Chicken is a Chinese-American dish of Hunan
origin.  It makes the perfect amount of sauce, but if
you like extra on the side, double it.  I think steamed
green beans warmed in a pan with some of this sauce
would make a nice side dish.  
Cut 1 - 1 1/2 lb chicken into small pieces.
Spread the chicken pieces out on the cutting board.
Season with
salt & pepper.

Put
1/2 c flour in a small paper bag or container with
lid.  Add a handful of chicken at a time.  Shake to coat.

Add enough
canola oil (2 Tbsp?) to a large pan to
cover the bottom.  Cook the chicken over medium
heat, turning pieces, until thoroughly cooked. If it
starts to stick, add more oil.  Move the chicken to a
bowl, set aside.

In the same pan:
1/2 c orange marmalade
1/2  c orange juice
2 Tbsp honey
2 Tbsp soy sauce
1/2 - 3/4 tsp ground ginger
Bring to a boil.  Loosen browned bits from pan.  Cook
& stir until thickened.  

Return the chicken to the pan.  Stir to coat each piece
of chicken in sauce.

Serve over
white rice.

Garnish each plate with
sliced scallions & sesame
seeds
.
"The best way to cheer yourself up
is to cheer someone else up."
Orange Ginger Chicken
Orange Ginger Tofu
Above: made with chicken.  Below: made with extra
firm tofu.
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