Orange Chicken

INGREDIENTS

Chicken

2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
1 ½ cups corn starch
1 cup panko bread crumbs
2 eggs, beaten
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)

Orange Sauce 

1 ½ cups water
1/4 cup orange juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest, grated
1 cup packed brown sugar
½ teaspoon ginger root, minced
½ teaspoon garlic, minced
2 tablespoons green onion, chopped
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

DIRECTIONS

1. Combine corn starch, salt, and pepper. Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside. Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.

2. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.

3. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

Lazy Delight (Stuffed Poblanos)

INGREDIENTS

1-2 cups chicken meat (diced or shredded)
1 medium yellow onion
2-4 baby portobella mushrooms
1/2 poblano pepper
2 table spoons olive oil
1/4 teaspoon oregano
1/4 cup soy sauce
1/4 cup apple cider vinegar
generous dash salt
2 garlic cloves minced

rice or potatoes

WHAT TO DO

1. Cook rice or roast potatoes (red potatoes, cubed, coated in olive oil, red pepper, garlic salt, oregano
    or thyme)
2. Get some chicken, diced, in strips, or shredded and sautee with garlic, salt, cider vinegar, soy sauce,
    and oregano
3. dice a medium yellow onion
4. dice a few portobello mushrooms
5. finely dice poblano pepper
6. add onions and mushrooms to olive oil and sautee til tender
7. add chicken, stirring occasionally
8. add poblano pepper, stir
9. combine with cooked rice or roasted potatoes
10. let sit for a minute or so and serve

VARIATION

1. stuff whole poblano (minus seeds and stem)
    with onion, mushroom, chicken and rice
2. seal with queso cheese or monterey jack cheese
3. bake at 350 degrees until cheese is melted or pepper is cooked.

Chicken and mango

Ingredients:

3 chicken breasts, cut into strips
1 mango, peeled and chopped
olive oil
1/4 cup brown sugar
1 tsp ground cloves
2 Tbs ground ginger
2 cloves garlic, minced
soy sauce
sea salt

Combine oil and garlic in frying pan and simmer for 10 minutes. Add chicken strips and simmer until cooked all the way through. In separate bowl, combine mango, brown sugar, ginger and cloves. Add mixture to chicken, covering meat. Simmer for 12 minutes. Add 2 splashes of soy sauce and salt to taste. Serve over rice. Enjoy!

Chicken & Spinach

Ingredients:

4 chicken breasts, skinned and deboned
1 bag fresh spinach, well washed and picked of stems,chopped
1/4 cup butter or margarine
1 medium onion, chopped
1 Tbs. minced garlic, chopped
1 Tbs. curry powder
1/4 tsp. Cayenne
Salt to taste
1/2 pint whipping cream


1. Poach the chicken until cooked through--about 30 minutes. Remove the chicken and dice into large chunks.
2. In the same boiling water, poach the spinach for two minutes and strain out. Drain the spinach well, then chop fine. (A food processor works well, but stop before it purees the spinach!)
3. Heat the butter in a large saucepan and in it saute the onion and garlic until they're translucent. Add the spinach, curry powder, cayenne, and salt and saute for about two minutes. Add the whipping cream and cook, stirring, until it's well blended to form a sauce.
4. Add the chicken to the sauce. Serve with basmati rice on the side.

Jerk Chicken

The marinade:

1 C vegetable oil
1 large onion, coarsely chopped
2 green onions (scallions), chopped
2 Scotch Bonnet (habanero)peppers, stemmed, seeded and minced (or jalapeno peppers)
2 T fresh ginger, grated
2 T chopped fresh thyme
4 cloves garlic, minced
1/2 C red wine vinegar
2 T brown sugar
1 tsp. nutmeg
1 tsp. cinnamon
1/8 tsp. ground cloves
2 tsp. allspice
2 T fresh lime juice
4 tb Soy sauce
4 tb Dark rum

Mix all ingredients. Marinade meat for 2 hours before grilling.

Jerk Sauce:

Play with everything but the oil to your taste.

Orange Chicken

* 3 to 4 chicken breasts, cubed
* sea salt and black pepper
* 1/4 cup olive oil
* 1 orange, juiced and finely chopped
* 1/4 cup honey
* 2 tablespoons soy sauce
* 2 tablespoons firmly packed brown sugar
* 2 teaspoons ground ginger
* 1/2 teaspoon cayenne pepper
* dash hot pepper sauce
* 1/2 teaspoon red pepper
* 1/2 cup scallions
* 1/4 cup dijon mustard
* 1 tablespoon crushed garlic
* 1/4 teaspoon rosemary

Season the chicken with salt and pepper. Heat oil in a wok. Add garlic and 1 teaspoon ginger. Simmer until aromatic. Add chicken and stir fry until done. Add 1/2 orange, finely chopped. Simmer for 5-10 minutes. Drain off excess oil.

Combine remaining ingredients except for rosemary. Pour over the chicken. Cover and simmer for 30 minutes. Add rosemary and simmer, uncovered, 10 to 15 minutes longer or until chicken is tender. Serve with rice and a green vegetable.
Serves 4.