Orange Ginger Chicken
Author: Mimi
Recipe type: lunch, dinner
Cuisine: Chinese
Serves: 4-6
- 2 lbs chicken (I used 1½. There will be enough sauce for 2 lbs)
- 3 T. cornstarch or flour
- ½ tsp salt
- 1 T. canola, peanut or other neutral oil
- 1-2 tsp grated fresh ginger
- 1 10 oz jar of just fruit orange marmalade
- 1 T. Rice wine vinegar
- Place the corn starch or flour in a zip lock bag for dredging
- Cut chicken into bite sized pieces and toss with salt
- Put chicken pieces in the baggie with corn starch or flour and shake until even coated
- Heat the oil in a large non stick skillet over med/high heat until shimmering.
- Cook the chicken in one layer until lightly browned and cooked through 2-3 mins per side. You will need to cook the chicken in batches.
- Remove the chicken from the pan and reserve. Wipe out any burned bits in the pan.
- Reduce heat to low, and add the marmalade, 1 tsp of the ginger and the rice wine vinegar
- whisk until combined.
- Taste to see if you want more ginger and/or more salt
- Make it sweeter by adding more rice wine vinegar or a tsp of honey
- Add the cooked chicken pieces to the sauce and toss to coat.
Recipe by Recovery Bites at https://recoverybitesblog.com/orange-ginger-chicken/
3.5.3251