Tuesday, October 18, 2011

Orange Balsamic Glazed Chicken

Yesterday, I was seriously craving Orange Chicken. Which is sort of weird, because I am not normally a huge fan of Chinese food. My husband loves it, and when I'm not around to cook he will usually have Pearl River delivered so he can get his Chinese fix. But yesterday, I felt like Orange Chicken and I felt like making it from scratch.

In my usual fashion, I was daydreaming about dinner while at work and did a search for Orange Chicken. I found several recipes and then decided to make a sort of Frankenstein recipe.  I basically took a Rachael Ray recipe and made a couple of changes based on other ones and a couple of the reviewers ssuggestions.

This one is from 30 Minute Meals, so it is a quick and easy weeknight dinner. I think Scott was really impressed / intrigued that I was attempting to make it from scratch. (Or from "scraps" as he used to say when he was little).

Here is what you'll need to make 3 servings (or 4 light servings)

2 tablespoons extra-virgin olive oil

1 boneless skinless chicken breast
2 boneless skinless thighs
Salt and pepper
1 tsp poultry seasoning
3 tbsp all purpose flour, divided

2 sprigs fresh rosemary, chopped (or about 1/2 tsp dried)
1 tbsp butter
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 tbsp honey
a Squeeze of lemon juice
2 scallions, whites and greens, finely chopped


In a large pan, heat the olive oil over medium-high to high heat. Chop the chicken into bite sized pieces, season with salt, pepper and poultry seasoning. Then coat with 2 tbsp of flour and shake off the excess.
When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is cooked through, about 5 minutes more. Set aside on a plate.

In a 2 cup measuring cup, stir together the marmalade, vinegar and stock. Put the butter into the wok to melt, then sprinkle the last tbsp of flour to make a roux. Once it bubbles a bit, add the stock mixture. Whisk for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Stir in the honey and lemon juice and whick until blended.

Garnish with green onion. Serve with brown or white rice and a green veggie like zucchini or broccoli. Rachael ray says to top it with Arugula, which I am sure would be good, too.

I would advise that this be eaten up the night you make it. The leftovers weren't as good, in my opinion... but if you like re-heated chinese food, then I'm sure this will be perfect for you.

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