Normally I go running on Tuesdays, but I’ve been fighting this darned head cold. I’m feeling ninety-percent better, but rather than push my luck and make myself sicker, I opted to stop and pick up a few ingredients and try out a new recipe… and skip running.
I’ve been craving something a little more Asian-style since I’ve been going green for the last week and indulging in the local salad bar at lunches: thus, orange chicken.
- 125 ml of orange marmalade
- 125 ml of bbq sauce
- 15 ml of soy sauce
- chili sauce, to taste
The base-recipe had been posted on Facebook a few days before, but I modified it to my own tastes. It was an orange chicken stir-fry, but I added a little extra spice and mixed in a lot more broccoli.
While I threw a couple cups of white rice into the cooker I started mixing up the sauce. It’s a very simple blend of orange marmalade and bbq sauce, and I’m sure you could tweak it on the variety and sweetness of both about here, mixed with a dab of soy and some chili sauce. You can forego the chili sauce, but if you like things spicy, that’s the place to add it.
Bonus parenting feature: if you have fussy kids, you don’t add the sauce until serving, so you can just give them chicken and veg and rice and skip the spicy good stuff for you own.
While the sauce was simmering away in a little saucepan at the back of the stove –it needs to cook for about 20 minutes– I cubed up some chicken breast and gave it a bath in some wisked up egg.
Oh, right… you probably want the other four ingredients. I’m assuming you know well enough to oil your pan, and get it nice and hot. That’s the point of stir-frying.
- 2 chicken breasts, cubed
- 1 egg
- 125 ml corn starch
- a couple cups of broccoli
So, you cook up the chicken until it’s nice and lightly browned, then toss in the broc and let that steam up at a lower temp.
I don’t know if that’s good technique or not. I didn’t want the chicken to burn, so I cranked the fire a little lower, put a lid on the pan and let the veg green up.
Either way, things get cooking really good here and you should try that sauce right now to make sure it tastes how you like it. Not too spicy I hope, but I guess you could water it down with a bit more marmalade and let it cook for another five minutes. Mine was just about perfect. Too spicy for most, but then that’s why I don’t invite you over when I cook.
Things greened up nicely and I only set off the smoke detector once, touchy thing. Then I was ready to plate.
To be a proper food blogger I probably should have pulled out the good bone-white china and set it all up nicely on that. But then you’re not going to do that, so I just threw it on one of our everyday dinner plates, atop a small scoop of white rice and drizzled some of that luscious sauce all over it.
The result was dee-lish. Worth the forty-five minute wait in the grocery store (because it turns out it was Discount Tuesday!) to gather the ingredients. The marmalade left no mistaking the orange flavour, and the orange bits added a bit of extra texture to the sauce. A brown rice might make this a wee bit healthier, and I’m sure there is something a little less sweet than jam and bbq sauce to reduce the sugar content of the sauce — but then you add it at the end, so you can limit your portion there.
Cook it up yourself, and let me know how it turns out… and if you find some health subs to crank up the indulgence factor for the healthy eating crowd.