• Cheyenne Crennan

Not Your Pinterest Three Ingredient Orange Chicken


This meal is THE most versatile chicken dish, ever. You can go all out and make your own sauce like they make in the restaurants. You can us the quick three ingredient recipe or a little of both and it's still delicious. Sometimes, we go low carb and use cauliflower rice as the side and just sauté the chicken instead of battering and frying, and you guessed it, STILL so good.



I like to put my own twist on things whenever I cook regardless. This time I used a little bit more sriracha sauce to give it a nice kick, and boy did it kick. Holy hot, but in a good flavorful way.



I always start by chopping up some chicken breasts into smaller thick strips, seasoning with salt and pepper and tossing into eggs. I leave the chicken chunks in the egg wash until the oil is heated to about 275. (It will continue to heat so I toss them in a few minutes before it reaches 325 degrees.)


I swear we're getting a prettier stove soon.

Once they are in the oil it usually takes about 10 minutes to cook thoroughly, depending on how big of a pan you're using, you may need to do one half of the chicken, then set them aside and put the second half in the oil right after. Don't worry about the ones you set aside getting too cold, the second batch cooks faster because the oil is hotter and the sauce is in also heated. Speaking of sauce, we need to make that.



This is your basic starter sauce, BBQ sauce, orange marmalade jelly, and soy sauce. But you're going to add a TSP of sriracha sauce, onion powder, garlic powder, ground ginger and topped with sesame seeds and green onion once you toss this chicken chunks in the sauce. If you like spicy, add a little more sriracha.


Whisk that together in a mixing bowl, getting it as smooth as possible, remember there will be chunks of marmalade here and there, then add in the ground ginger, onion powder and garlic powder. Again, whisk until as smooth as possible.



Once you've got it all nice and blended dump it all in the pot and heat on low/medium if you have to fry chicken in two parts, or medium for the whole amount of chicken frying. Once it starts a slow bubble stir occasionally for two minutes, then turn the heat down to low until chicken is all cooked.




At some point my family decided this dish was best served with steamed broccoli and white rice (or cauliflower rice for a healthier alternative), the combination of a piece of the saucy chicken with a little scoop of white rice and a broccoli stem is PERFECT.



It's very important to not over cook the chicken, because once the sauce is heated up, you're going to want to pour it over the chicken in the pan and give it time to soak into the meat without getting chewy. No one likes a chewy chicken chunk. So against all food regulations pull the chicken out at 155 degrees. Temp it with a food thermometer (just love yourself and use a digital one) and check the piece you think is the thickest. It might be hard to differentiate because the idea is to cut them as evenly as possible but that piece is going to take the longest to cook and we turn the heat down once the sauce is tossed in to avoid burning it.


Every minute check the temp of that piece of chicken and once it reaches 165 degrees, give the skillet a good stir to make sure every little piece is sauced and sprinkle in the sesame seeds. Plate the broccoli and rice, then top the rice with the orange chicken and throw some green onions (parsley if you're not a fan of scallions) and EAT.


Actually pairs better with white wine. I ran out. I know, I was upset too.


Also pondering this as a wing sauce...





INGREDIENTS:


1. Two boneless, skinless chicken breasts

2. Two cups of BBQ sauce, any kind preferred

3. One cup of orange marmalade jelly

4. Two TBSP of soy sauce

5. TSP of sriracha

6. Half of a TBSP of ground ginger

7. TSP onion powder

8. TSP garlic powder

9. Chopped green onion OR chopped parsley

10. Two eggs

11. One cup of flour

12. Canola oil

13. Sprinkle of sesame seeds

14. Salt and pepper to season


DIRECTIONS:


1. Start with the two chicken breasts, cut them into thick strips.

2. Season with salt and pepper and toss around. If you see areas unseasoned just add more to ensure it's all covered, gently though it doesn't need to be a salt and pepper bath.

3. Crack two eggs, whisk around and drop the chicken in.

4. Pour a cup of flour into a mixing bowl.

5. Cover the bottom of a frying pan with canola oil and heat on medium.

6. While the oil is heating start making the sauce, get another mixing bowl.

7. Add in the BBQ sauce, marmalade, soy sauce, and sriracha whisk.

8. Add ground ginger, onion powder and garlic powder, whisk.

9. Pour into a saucepan and heat on medium if you're cooking all the chicken at the same time OR low/medium if you have to separate the batch of chicken to fit into the frying pan.

NOTE: If you want to have the suggested steamed broccoli and white rice now, and you are cooking all the chicken at the same time, begin steaming broccoli and heating up the water to cook the rice. If you are cooking the chicken in batches, start making the sides when adding the second batch of chicken.

10. Avoid too greasy of chicken by using a cutting board and paper towel, place chicken on the paper towel for a few minutes to absorb all of excess oil.

11. Clean out the frying pan, to reuse for sautéing the chicken in the sauce.

12. Sauce should be nice and hot, toss chicken into frying pan and top with the sauce.

13. Toss around a few times with a spatula or spoon to ensure it's all covered, then sprinkle with green onion (or parsley) and sesame seeds.

14. Serve with veggie of choice and top white rice with the Orange Chicken. Pairs well with Pino. xo


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