Mar 31, 2011

Kay’s Citrus Chicken

Kay's Citrus Chicken

I had no idea where I was going with this the moment I grabbed my camera and started cooking. Story of my life. I just added things as I went along. I like cooking this way and still feel that some of my best dishes came to life like this.

I got the idea for this in my cherry coke & jalapeño meatball posting—where Jacques mentioned a recipe that called for Italian meatballs and orange sauce that sparked my interest.

Not the meatballs. They don’t sell frozen meatballs here and I strongly doubt I would buy them even if they were available. I’m highly suspicious of anything frozen with the word meatballs attached. Frozen meat is not all that in NL.

But I love me some citrus, so I checked out our toko downtown. Of course they didn’t carry it. That’s when I said to myself “Self: What the heck? Just cook the darn sauce yourself!‘. Eureka moment.

And am I ever glad I did!

 

Ingredients:

4 chicken breasts
thumb size piece of ginger
2/3 cup orange juice
1/2 cup chicken broth
2 tbsp lemon juice
1/2 tsp orange zest
1 garlic clove
1 1/2 tbsp honey
1 tbsp mirin
2 tsp cornstarch
pinch dried chili flakes
2 orange slices
1 medium red onion
pepper
salt
 
Optional: Thai sweet basil

 
Directions:

Two oranges were exactly what I needed to get 2/3 cup of orange juice.
Kay's Citrus Chicken

Sieve the juice.
Kay's Citrus Chicken

Grate roughly 1/2 a tsp orange zest, add the OJ, honey (1 or 2 tbsp) and the chicken broth.
Kay's Citrus Chicken

I threw in a tbsp mirin (Japanese cooking wine), basically because my life is meaningless without mirin.
Kay's Citrus Chicken

Grate the garlic and fresh ginger and add it to the liquid.
Kay's Citrus Chicken

I’ve added a few drops of tabasco, a good pinch of salt, pepper and I squeezed in some lemon juice, about 2 tbsp. It needed a bigger kick, so I sprinkled a pinch of chili flakes in there as well.
Kay's Citrus Chicken

Mix the corn starch with a little water and whisk until it’s a lump-free liquid. Pour it into the orange sauce.
Kay's Citrus Chicken

Pop it on the stove and bring it to a boil.
Kay's Citrus Chicken

Season the chicken breasts with a royal amount of salt and pepper.
Kay's Citrus Chicken

The sauce will be boiling by now. Simmer it over low heat for 5 to 7 minutes.
Kay's Citrus Chicken

Heat a tbsp or two oil and add a little butter for flavor. Cook the chicken over medium heat until nice and brown on all sides. Transfer the chicken to a casserole.
Kay's Citrus Chicken

Slice the red onion and grab a few orange slices. Distribute the red onion over the chicken and pour the orange sauce all over.
Kay's Citrus Chicken

Place half an orange slice on top of each chicken breast.
Kay's Citrus Chicken

I still had some Thai sweet basil in my spice cabinet so I sprinkled a bit on top for extra flavor.
Kay's Citrus Chicken

Pop the casserole in the oven and bake at 350Fº (175Cº) for 20 to 30 minutes, depending on how thick your chicken is. Don’t mess around with undercooked chicken, so make sure your chicken has a 165°F (74Cº) core temperature.

This was fabulous. Juicy and moist chicken with a fresh and sweet citrus flavor. Loved every single bite.
Kay's Citrus Chicken

 
Serving tip:

Pairs really well with Crash Hot Orange Potatoes and simple green beans or steamed broccoli. Keep it light and fresh and finish the meal with a colorful Bowl of Happiness!

Kay’s Citrus Chicken
Ingredients
    4 chicken breasts
    thumb size piece of ginger
    2/3 cup orange juice
    1/2 cup chicken broth
    2 tbsp lemon juice
    1/2 tsp orange zest
    1 garlic clove
    1 1/2 tbsp honey
    1 tbsp mirin
    2 tsp cornstarch
    pinch dried chili flakes
    2 orange slices
    1 medium red onion
    pepper
    salt
     
    Optional: Thai sweet basil
Directions
    Squeeze out the oranges, sieve the juice and pour it into a sauce pan. Add the grated garlic, grated orange zest and grated fresh ginger. Pour in the honey and chicken broth.
     
    Add a few drops of tabasco, a good pinch of salt, pepper, and I squeezed in some lemon juice, about 2 tbsp. Add a pinch of chili flakes. Mix the corn starch with a little water and whisk until it’s a lump-free liquid and pour it into the orange sauce.
     
    Bring the sauce to a boil and simmer for 5 to 7 minutes.
     
    Season the chicken with salt and pepper. Heat a little oil and butter and cook the chicken over medium heat until nice and brown on all sides. Transfer them to a casserole.
     
    Top the chicken breasts with the onion slices and place half an orange slice on top of each breast. Sprinkle a little Thai sweet basil all over.
     
    Pop the casserole in the oven and bake at 350Fº (175Cº) for 20 to 30 minutes, depending on how thick your chicken is. Make sure your chicken has a 165°F (74Cº) core temperature.
Meal type: main course
Servings: 4
Copyright: © kayotickitchen.com

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    22 Comments »

    1. 1

      Could my sauce live without the Mirin?  I don’t really need it for anything else so I would hate to have to buy a bottle.  Could something be substituted?  Or should I just wing it? :) 
      I am going to have this tonight and will let you know how it goes. :)

      Kait on Mar 31, 2011 @ 6:21 pm
    2. 2

      @ Kait:

      Oh, you can leave it out if you like. Or add a tbsp sherry or white wine. I just can’t control myself when it comes to mirin :)

      Kay on Mar 31, 2011 @ 6:27 pm
    3. 3

      Kay, this looks absolutely delightful. Way to toss something together and have the results be so magnificent!

      Jenna on Mar 31, 2011 @ 6:35 pm
    4. 4

      I’ve been a long observer of your blog and only once have I commented – but I just had to with this recipe! It looks great and I’ll have to try it next week!
      Also, I’ve made your simple butter many times and my family loves it! Just wanted to say thank you and please keep posting! =)

      Nicole on Mar 31, 2011 @ 6:45 pm
    5. 5

      Looks interesting, you’re really creative! This is going to the top of my ‘to-try’ list.

      Ilse on Mar 31, 2011 @ 6:48 pm
    6. 6

      Wow – just what i needed for tomorrows dinner – light and bright! Hoping for the spring to arrive ;)

      I really enjoy your blog. It is personal and written in carefree and humorous style. Looking forward to next ones. Plus I LOVE the blog design!

      BTW – how do you do the pictures? Dou you have a third hand or do you use a timer or what?

      Liina on Mar 31, 2011 @ 7:16 pm
    7. 7

      @Liina:

      It varies. In this case I had an extra pair of hands. Normally I just shoot with my right hand while cooking with my left or I use a tripod and selftimer. Depends on the recipe and the light conditions.

      Kay on Mar 31, 2011 @ 7:19 pm
    8. 8

      perfect for this time of the year AND the photos make it more so!!

      doodles on Mar 31, 2011 @ 7:29 pm
    9. 9

      Yum, yum. Not only does this sound delicious, it looks beautiful, too! Really fantastic recipe, Kay!

      Lana @ Never Enough Thyme on Mar 31, 2011 @ 9:50 pm
    10. 10

      Sounds delicious, and I adore Mirin too! This is definitely on the menu!

      Trish-in-MO on Apr 1, 2011 @ 2:05 pm
    11. 11

      I’ve just tried them… AWESOME! This dish definitely will stay in my fav’s list as yours Oriental Sticky Drumsticks:)

      Thanks so much!

      Diana on Apr 1, 2011 @ 7:13 pm
    12. 12

      Kay, this looks fantastic as always!
      I love the flavors of orange and chicken too.  I’ll be sure to try it!

      (I’ve been using my baby, don’t worry he’s 8, to help with the prep stuff so I can photograph him. Plus he’s learning how to cook! Now I just need a better camera…)

      The Lunch Lady on Apr 3, 2011 @ 1:07 am
    13. 13

      Hi,
      Its worth seeing your blog time to time, makes my mouth watery
      Cheers
      Sonja

      Tombstone on Apr 16, 2011 @ 9:15 am
    14. 14

      Kay!
      You have really triggered my tastebuds.
      I used one of your recipes every day for dinner and desert!
      I made this dish yesterday for my mum, dad and my brothers and now the boys don’t want mum to make dinner again it’s now my job!
      Really love your cupcakes> all of them!
      Ellen

      Ellen on Apr 21, 2011 @ 2:50 pm
    15. 15

      can’t resist myself.. gonna make it tonite for sure.

      farra on May 27, 2011 @ 8:45 am
    16. 16

      Just made this delicious recipe for my parents in law. Everybody enjoyed it and I scored some points :)

      Martijn Reintjes on Jun 4, 2011 @ 7:47 pm
    17. 17

      Yummmm, this looks so succulent and fresh, delicious sounding recipe

      Sasha @ The Procrastobaker on Jun 27, 2011 @ 9:09 pm
    18. 18

      Hi :) I want to thank you for the amazing recipes. I found your blog few days ago and today I made this citrus chicken with crash potatoes, my family had a wonderful dinner! Yor recipes are very interesting,tasty, but easily made! Thanks;) Greetings from Lithuania :)

      Lina on Jun 30, 2011 @ 9:20 pm
    19. 19

      Sometimes the best dishes come about when we’re just “improvising”!  And it looks like this is one tasty meal to me =)

      Peggy on Jul 1, 2011 @ 2:18 pm
    20. 20

      Just made this for dinner, it was delicious!  My husband made a point of telling me several times how  much he liked it (his indirect way of saying “make it again!”)!

      Laura on Jan 21, 2012 @ 1:18 am
    21. 21

      Cheers pal. I do apperciate the writing.

      Cade on Jan 31, 2012 @ 3:53 am
    22. 22

      can you make it ahead of time like an hour or so than throw in the oven just having dinner quests and like to have a lot done ahead of time.

      Barb on Jul 21, 2012 @ 8:22 pm

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