Crispy Orange Chicken

 

I love orange marmalade.  Not on toast or anything….that would be gross!  I’ve learned that there are several good uses for the stuff from sauces to desserts.  Here is a recipe for some asian chicken that has a spicy orange sauce.  I served this over some fluffy brown rice and small salad on the side.  The family seemed to enjoy it.

Spicy Orange Sauce Ingredients:

1c orange juice

1/2 c light brown sugar

4 T orange marmalade

2 T gluten-free soy sauce

3 T vegetable oil (divided)

1/2 tsp minced flat leaf parsley

1/4 tsp red pepper flakes

1 small clove minced garlic

1/8 tsp dried thyme

1 T rice vinegar

3 chicken breasts cut into 1 inch chunks

1/4 c cornstarch

salt and freshly ground pepper

4 oz baby bella mushrooms chopped

1/2 red bell pepper chopped

1/2 yellow bell pepper chopped

Comine 1 T veg oil, orange juice, marmalade, soy sauce, parsley, red pepper flakes, garlic, thyme and brown sugar in small saucepan and simmer over medium-low heat for 15 minutes or until thick.  Remove from heat and add rice vinegar.  Put cornstarch in a small paper bag or ziploc bag and season with salt and pepper.  Add cornstarch and shake chicken to coat.  Heat large wok or skillet with 2
T veg oil over medium-high heat.  Add chicken pieces and cook until browned on all sides.  Remove from pan and drain on paper towels.  Add vegies to wok or skillet and season with salt and pepper.  Cook 3-5 minutes until softened (add more oil to your pan if needed).  Pour chicken back into wok or skillet and add your sauce to pan.  Cook 1-2 minutes until heated through.

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