Monday, July 6, 2015

Simple Orange-glazed Chicken

This is a simpler, healthier take on the sweet and savory Asian-style orange chicken dish (which, according to Wikipedia, is an American Chinese dish of Hunan origin) typically found in Chinese buffets and fast-food Panda Express type eateries. Though mouth-watering, those orange chicken dishes can be pretty unhealthy with all the breading, not to mention it’s sometimes hard to tell just what part of the chicken is used in those nuggets (ahem...McDonald’s…). This version uses chicken breast and has no breading! But it’s tender and juicy and has just enough spice for a pleasant kick to your taste buds.


~2 lbs chicken breast, roughly cut into chunks
1 tsp red chili powder
⅛ tsp ground red cayenne pepper (adjust to taste)
3 TBSP maple syrup
3 TBSP orange juice concentrate, thawed (you could probably use normal orange juice, but the taste will be more subtle and the mixture more liquid-y)
¼ tsp salt (optional)
Note: You can double the non-chicken ingredients for additional sauce.
Mix the chili powder, red pepper, maple syrup, orange juice concentrate, and salt. Mix the chicken with the sauce, making sure each piece gets coated.
Cook the chicken in a pan (no oil necessary!) in a single layer over medium heat, about 4-5 minutes per side. If there is any of the sauce left (sometimes I will double the recipe amount to ensure this!), pour it in the pan and let it simmer for a few minutes to thicken into a glaze.

Serve on a bed of rice and drizzle with extra glaze for a deliciously tangy and (moderately) spicy meal!



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Juicy and tender sweet and spicy orange chicken - an easy Asian-style dish!

Posted by The Cooks of Cake and Kindness on Monday, July 6, 2015

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