Light Orange Chicken

Everybody likes eating Orange Chicken at their favorite Chinese restaurant, but not everyone likes the high fat and calories you get from eating something dipped in batter and deep-fried.  In this lighter version, I give you all the yummy flavor of the original, but reduce the fat and calories by sauteing the chicken.  Sauteing reduces the prep time too, transforming this traditional restaurant favorite into a dish that's easy to make at home.  The sauce bubbles away while you brown the chicken, then the two are combined and served over rice - the whole dish comes together in no time, making it a great option for busy weeknights.  I hope you'll be inspired to give this recipe a try.   

Light Orange Chicken

Serves 8

Printable Recipe

Ingredients

• 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

• 3/4 cup low-sodium chicken stock

• 3/4 cup freshly squeezed orange juice

• 1 1/2 teaspoons finely grated zest

• 6 tablespoons distilled white vinegar

• 1/4 cup soy sauce

• 1/2 cup packed dark brown sugar

• 1 tablespoon minced garlic

• 1 tablespoon freshly grated ginger

• 1/4 teaspoon cayenne pepper

• 3 tablespoons cornstarch

• 3 tablespoons cold water

• Scallions for garnish

Directions

1. In a large saucepan combine the chicken stock, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper.

2. Bring to boil, whisking to dissolve sugar; reduce heat to low until you're ready to thicken the sauce (have cornstarch and water nearby and ready to combine into a "slurry" when needed).

3. Meanwhile, in a large skillet, saute chicken pieces in a little canola oil until nicely browned and cooked through (do this in several batches if necessary).

4. Remove chicken to a platter; reserve.

5. To finish the sauce, bring mixture back up to a boil.

6. Make a slurry by mixing 3 tablespoons cornstarch with 3 tablespoons water; add slurry to boiling sauce and whisk until thick and glossy, about 1-2 minutes; remove from heat.

7. Combine cooked chicken and sauce and serve over rice.

8. Garnish with Scallions.

Note

• I added one sauteed red bell pepper for added color. 

Marcella Hazan's Roast Chicken with Lemons

I saw this chicken recipe recently posted by my friend Mari at Once Upon a Plate.  Mari writes one of my favorite blogs. If you've never visited her blog, pour yourself a beverage and settle in, you're in for a treat.

My favorite way to prepare roast chicken is a time consuming process that requires at 8-24 hours, but sometimes time is limited and a quick technique like this one by Marcella Hazan is in order.  It just doesn't get much easier than this - one chicken, two lemons, and a little salt and pepper.  That's it, and you end up with the most wonderfully juicy and delicious bird.  Let's walk through to process.

Aside from a clean, dry, and seasoned-with-salt-and-pepper chicken, you'll need 2 lemons, a toothpick, and an oven-safe roasting pan like this cast iron number.  I lined my pan with a parchment circle as suggested by someone online, but I won't bother next time - Marcella's recipe states it isn't necessary.

Okay, roll each lemon on the counter; pressing firmly to get the juices flowing (allow lemons to come to room temperature for the best results).  Then poke each lemon 20 or so times with the toothpick and place both lemons, whole, right inside the cavity of the well seasoned bird.  Use the toothpick to hold the cavity closed.

Use a little kitchen twine to tie hold the legs together.  The chicken will plump up as it roasts and if you skip this step the bird will won't have a very "polite" presentation on your table.  Now, into the roasting pan BREAST SIDE DOWN (no oil or butter needed).  Roast at 350F for about 30 minutes.

Then flip the bird over so the breast is facing up and increase the oven temp to 400F.  Continue to roast until the bird is done (about 20 minutes for each pound), or until the internal temperature in the thickest part of the thigh reaches 165F.

Note

• I didn't realize the recipe called for a 3-4 pound bird until I had already purchased a nearly 7 pounder, but I adjusted the cooking time accordingly (as directed above) and it turned out fine.  I reserved the pan drippings and carcass to make homemade chicken stock.