Spicy orange chicken
Monday July 12, 2010 11:02 AM
Ingredients:
How to prepare:
Heat 1 tsp. of the chili oil in a 12-inch nonstick skillet over medium heat. Add spinach; cover and cook until just wilted, 4 to 5 minutes. Transfer to a plate; cover and keep warm
Meanwhile, cut peel and the white membrane off one orange; slice orange crosswise, then halve slices. Squeeze enough juice from the other orange to equal 1/3 cup. Combine juice, soy sauce, honey, ginger, and 1/4 tsp. of the salt in cup.
Sprinkle chicken with remaining 1/2 tsp. salt and the pepper. Wipe out skillet. Add remaining 2 tsp. chili oil and heat over medium-high heat. Add chicken and stir-fry 3 minutes. Add garlic; cook, stirring 1 minute more. Add orange juice mixture and sliced orange. Bring to a boil; boil 1 minute. Serve with spinach and rice. Enjoy!
- 3 tsp. Asian chili oil, divided
- 2 10-ounce bags fresh spinach
- 2 oranges
- 1 T. lite soy sauce
- 1 tsp. honey
- 1 tsp. grated fresh ginger
- 3/4 tsp. salt, divided
- 1 lb. chicken tenders
- 1/4 tsp. freshly ground pepper
- 2 tsp. finely chopped garlic
How to prepare:
Heat 1 tsp. of the chili oil in a 12-inch nonstick skillet over medium heat. Add spinach; cover and cook until just wilted, 4 to 5 minutes. Transfer to a plate; cover and keep warm
Meanwhile, cut peel and the white membrane off one orange; slice orange crosswise, then halve slices. Squeeze enough juice from the other orange to equal 1/3 cup. Combine juice, soy sauce, honey, ginger, and 1/4 tsp. of the salt in cup.
Sprinkle chicken with remaining 1/2 tsp. salt and the pepper. Wipe out skillet. Add remaining 2 tsp. chili oil and heat over medium-high heat. Add chicken and stir-fry 3 minutes. Add garlic; cook, stirring 1 minute more. Add orange juice mixture and sliced orange. Bring to a boil; boil 1 minute. Serve with spinach and rice. Enjoy!
Shared by: Laurie, TheBAG Lady
