ORANGE CHICKEN

By: Ayesha Nasir , Hamilton Ontario

If you're eating oranges and looking for a way to utilize the peels, here's a recipe from “The Woks of Life” that I tried and adapted to my own liking:

Ingredients*

1. Chicken: Boneless but I used with bones

2. White pepper: Estimate. I used around 2 to 3 tsp

3. Salt

4. Canola oil

5. Red chili flakes: 2 tsp

6. Orange Peels: 2 oranges - finally cut or chopped up.

7. Cube of chicken stock: 1 - or chicken stock 1 cup (if you have it made)

8. White vinegar: 3 to 4 tbsp

9. Soy sauce 3 to 4 tbsp.

10. Spring onion: 1- optional

11. Red pepper / capsicum: 1 - optional

* You can adjust the ingredients based on what you think works best. I mostly used estimates.

Instructions

1. First wash the chicken and marinate it with white pepper, Garlic powder, and salt. Set this aside for 10 to 20 minutes.

2. Heat the oil and on low heat, put the red chili flakes, some whole black peppercorn, and chopped up orange peel. Let it fry but be careful not to burn them. It's mostly for aroma.

3. After 10 to 15 minutes remove the orange peel from the pot if there's some residue in the pot then don't worry. Let that stay. Now add the marinated chicken and all the marinade into the pot.

4. Mix the chicken and ensure that the aromatic oil has touched each piece.

5. Add vinegar and soy sauce; gently mix it with the chicken. Add the chicken stock cube and add around 1.5 cups of water. If you're using chicken stock directly then no need to add water. Keep this on low medium heat.

6. After 30 minutes check the water level. If the chicken is burning or sticking to the pot add a bit more water. At this point, you can add the chopped capsicum and spring onions — this is entirely optional. Keep it on heat for about 10 minutes more and then turn off the stove.

Enjoy!

Title Photo by Drew Taylor on Unsplash

Photo By: M Khurshid

Reference: https://thewoksoflife.com/orange-chicken/