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Zesty Orange Glazed Chicken with a Spicy Twist

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Ingredients

Adjust Servings:
1 1/2 lbs chicken breasts cut in 1 inch chunks
3 large oranges
6 tablespoons sugar ground in coffee grinder (or use caster sugar)
8 tablespoons light soy sauce
3 garlic cloves finely chopped
1/2 ounce ginger finely chopped
1 tablespoon rice vinegar
1 chili pepper serrano finely chopped
1 cup white rice
1 1/2 cups water

Nutritional information

566.1
Calories
204g
Calories From Fat
22.8g
Total Fat
4 g
Saturated Fat
72.6mg
Cholesterol
1615.5mg
Sodium
60.7g
Carbs
5.4g
Dietary Fiber
24.1g
Sugars
30.6g
Protein
430g
Serving Size (g)
6
Serving Size

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Zesty Orange Glazed Chicken with a Spicy Twist

Features:
    Cuisine:

    This delicious restaurant favorite isn't that hard to make if you follow these instructions. The ancho chili pepper adds a small amount of heat.

    • 170 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Spicy Orange Chicken, This delicious restaurant favorite isn’t that hard to make if you follow these instructions. The ancho chili pepper adds a small amount of heat., This delicious restaurant favorite isn’t that hard to make if you follow these instructions. The ancho chili pepper adds a small amount of heat.


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    Steps

    1
    Done

    Mix the Soy Sauce, Garlic, Ginger, Rice Vinegar, and Chili Pepper.

    2
    Done

    Grind Sugar in a Coffee Grinder For 15 Seconds to Reduce the Granules. Alternately, Use Caster Sugar. the Sugar Needs to Be Fine to Dissolve Properly in the Marinade. Add to Mixture.

    3
    Done

    Zest the Peel of 1 Orange Into the Mixture. Squeeze the Juice from 3 Oranges Into the Mixture and Blend Thoroughly. Retain Orange Peels For Later If You Want to Add Zest to the End Product.

    4
    Done

    Add Mixture to a Zip Lock Bag or Sealed Container, and Add Chopped Chicken Breast. Allow to Marinade, Refrigerated, at Least 2 Hours.

    5
    Done

    Bring 1 1/2 Cups of Water to a Boil. Add the Rice and a Pinch of Salt and Return to a Boil. Cover and Reduce Heat to a Simmer, and Cook Until Water Is Absorbed (about 16 Minutes). Rice Should Have Steam Holes When It's Ready.

    6
    Done

    Using a Colander, Strain the Marinade Juices Into a Pan to Separate Them from the Chicken. Heat on Low Heat to Reduce, Stirring as It Starts to Bubble Up.

    7
    Done

    Heat the Oil in a Wok or Large Pan.

    8
    Done

    Pat the Chicken Dry With Paper Towels, Taking Care to not Wipe Off Garlic and Ginger Bits. Mix the Cornflour With the Salt and Pepper. Toss the Chicken in the Mixture Until Completely Coated.

    9
    Done

    When the Oil Is Hot, Reduce Heat to Medium and Cook the Chicken in Batches, About 5 Minutes on Each Side. If You Have a Meat Thermometer, the Chicken Is Done When the Internal Temperature Reaches 165 Degrees F.

    10
    Done

    Remove Each Batch of Chicken With a Slotted Spoon, and Place in a Bowl Lined With a Paper Towel to Soak Up Excess Fat.

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