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
Above: made with chicken. Below: made with extra
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