Orange Chinese Chicken

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Even though Chuck and I are spice wimps, a little bit of hot chili sauce adds the perfect

complement to this dish. Barb L.

Serves: 4


2 tsp Flying Olive Toasted Sesame Oil

1 tsp Blood Orange or Cayenne Red Chili Extra Virgin Olive Oil

8 thin orange zest strips (I use a carrot peeler, turn over the strips and scrape off any white pith, then cut the strips into the thinnest strips I can)

1 pound uncooked boneless skinless chicken breast(s), cut into four pieces

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

1 (15 oz) can mandarin oranges in light syrup

1/2 cup(s) reduced-sodium chicken broth

1 Tbsp low sodium soy sauce

1 Tbsp orange zest, finely grated, or to taste

ΒΌ-? tsp Sriracha Hot Chili Sauce, if desired

2 tsp cornstarch


Heat the Flying Olive Oils of Choice in a large nonstick skillet over medium-low heat. Add the zest strips and cook, stirring, until fragrant and slightly cooked, about 2-3 minutes.

Meanwhile, season both sides of the chicken with salt and pepper. When the zest is finished cooking, increase heat to medium-high and add the chicken to the skillet. Cook until golden, flipping once, about 3-4 minutes per side.

Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to the skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest, Sriracha sauce, and cornstarch in a small bowl. Add the mixture to the pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more.

Serve chicken with jasmine rice, sauce, and garnish with zest strips.

Submitted by Barb L.