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
Mar 3, 2011

Sassy Spring Stir-Fry

I whipped up a batch of Tanane (sans the fresh herbs) earlier this week and was wondering what to do with it. I’m addicted to the stuff. There’s so much you can make with it. Anyway, then it hit me; an easy and quick pork strips/vegetable stir-fry with a sweet and sour sauce over rice. Works for me. This one doesn’t need much of an introduction, so I’ll just shut…