Recipe ~ Chinese Orange Chicken

orange-chicken-recipeOrange Chicken; A good orange chicken should have just that little bit of sweetness and tangyness to it without being completely overpowering. It should also have that beautiful, slightly sticky gloss and marinade that perfectly coats the chicken. Most orange chicken recipes will have you fry the chicken first to get it nice and crispy, but if you want to make this dish healthier, skip the breading and the frying. Cook the chicken pieces in a skillet, then pour the sauce over and let the chicken and sauce boil until you get that perfect gloss.  If you want to be even healthier, skip using chicken altogether and opt for Seitan vegetarian protein, which can be cut up like chicken and prepared per the recipe with the addition of vegetarian chicken boulion, or by adding Vegan “Chickin” pieces that you will find in your local grocery store’s frozen foods section under “healthy foods.”

Ingredients

MARINADE

  • 1 cup chicken broth
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon orange zest
  • 1 teaspoon Sriracha (or to taste)
  • 1/4 teaspoon ground or grated ginger
  • 1/4 teaspoon white pepper

THE REST

  • 1 1/2 lbs boneless chicken breasts cut into 1″ chunks
  • 1 cup and 2 tablespoons cornstarch, divided
  • 2 large eggs, beaten
  • 1 cup vegetable oil
  • 1/2 teaspoon sesame seeds

Directions

  1. Make the marinade: whisk together chicken broth, orange juice, honey, vinegar, soy sauce, garlic, orange zest, sriracha, ginger, and white pepper in a bowl.
  2. In a large zipper-lock bag or lage bowl, combine the chicken and 2/3 cup of the marinade. Marinate the chicken for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade and discard the marinade.
  3. Heat the remaining mardinade in a medium saucepan over medium heat. Bring the marinade to a boil. Stir together 2 tablespoons of cornstarch with 2 tablespoons cold water, then stir that into the marinade. Cook, stirring frequently, until thickened (about 1-2 minutes. Keep warm.
  4. One at a time, dip the chicken into the beaten eggs, then dredge in the remaining 1 cup cornstarch, pressing in to coat.
  5. Heat the vegetable oil in a large saucepan. In batches, add the chicken and fry until golden brown and cooked through (about 1-2 minutes). Transfer to a paper towel-lined plate, then discard the excess oil. Serve the chicken immediately, tossed with the marinade and garnished with sesame seeds.
  6. Enjoy!

Day 6 ~ 7-day Desserts and Snacks Challenge ~ Orange Chocolate Fudge

orang choc fudgeHave you ever had orange flavoured chocolate? I know that the combination may sounds a little strange at first, but trust me when I say that the bright, clean and crisp flavours of citrus really adds a special sparkle to the natural earthiness of chocolate.

These fudge squares are much easier to make than traditional fudge, and does not require a candy thermometer or precise temperatures. All you need to do is melt a little chocolate, blend a few other ingredients, mix and you’re good to go!

I know that the instructions tell you to wait until this glorious mixture is cooled and set before consuming, but if you are a little too impatient to wait for that, we will understand.

Orange Chocolate Fudge

Ingredients: 

  • 2 cups dry shredded coconut
  • 2 cups vegan chocolate chips
  • ¼ cup almond milk
  • 1 orange, zested then peeled
  • 2 cups Fresh dates, pitted and chopped
  • ½ cup cocoa powder
  • 1 tsp vanilla powder or extract
  • 1 tsp cinnamon powder
  • pinch sea salt

Directions:

1. Line 6×6 baking dish with parchment paper.

2. Place cocoa powder, salt, vanilla and cinnamon powder in a bowl and combine. Zest orange zest into cocoa powder mixture. Peel orange and discard the peel.

3. Place coconut in high speed blender and blend until a smooth butter forms. Add your peeled orange and dates. Continue to blend until well combined. Add to your cocoa powder mixture

4. Place a small pot with 1-2 inches of water over high heat. Place a glass or metal bowl over the pot, making sure that the water does not touch the bowl. Add chocolate chips and almond milk and melt chocolate until fully melted. Stir melted chocolate into coconut orange date mixture.

5. Mix well then transfer to lined baking dish. Place in freezer for a few hours. Slice and enjoy!

6. Makes 1 6×6 baking dish worth. Can be frozen for several months.