Orange chicken over Jasmine Rice…. Need I say anything more?
I made Cozze di Puglia for Mikey this evening and being the fact that I don’t eat seafood, I needed to throw something together for myself! I decided on Orange Chicken because A) I was in the mood for Mandarin cuisine and B) I had chicken that I needed to use before it went bad! Those reasons are enough right?
I got this recipe from http://tastykitchen.com/recipes/main-courses/tangy-orange-chicken-over-jasmine-rice/ and although it calls for 1/2 cup orange marmalade and 1/2 cup orange juice, I did not have any orange juice so I just doubled the amount of marmalade and it was perfectly fine.
I was extremely shocked with how good this came out and honestly, it is better than what I have had at some restaurants before in the past! I hope you all give this a try at least once if you love Mandarin food like myself, I promise you wont regret it.
1 Pkg Chicken Tenders
1 Cup Flour
1 Cup Orange Marmalade
1/2 Cup Canola Oil
2 Tbsp Honey
2 Tbsp Soy Sauce
1 Tsp Ground Ginger
1/2 Tsp Salt
1/2 Tsp Ground Black Pepper
1 1/2 Cups Lightly Salted Water
3/4 Cups Jasmine Rice
Cube your chicken….
Add salt and pepper to the flour…
And combine well with a metal whisk.
Put your cubed chicken into a large Tupperware and add the seasoned flour. Snap the lid in place and give it a few good shakes so ensure that each piece is coated well.
Discard excess flour and set the chicken aside.
Once oil is hot, add your chicken.
Cook until golden on all sides and thoroughly cooked.
Once done, remove chicken from oil and set aside.
In a medium pot, add salted water and bring to a boil.
Add jasmine rice and cook until tender.
Meanwhile in the same saute pan you used for the chicken, add your orange marmalade…
Soy sauce and honey…
And finally ground ginger.
Simmer over medium low heat until thickened.
Once the sauce has thickened, add the chicken back to the pan.
Toss well to evenly coat and turn the burner off.
Allow to rest for a few minutes to thicken up some more then serve over jasmine rice!
Top with green onions (scallions) to jazz things up a bit.
I imagine that if you made this with steamed broccoli and tossed that in with the chicken and glaze it would be even better, I am going to have to try that the next time I make this!