Spicy Orange Sesame Chicken Food

SPICY ORANGE CHICKEN

Steps:

• Finely grate peel from one orange; place peel in a small bowl. Cut a thin slice from the top and bottom of each orange; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over the small bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit; set sectioned oranges aside. Stir cornstarch, broth, vinegar, honey, soy sauce, lemon juice, jalapeno and pepper flakes into orange juice and peel., Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Repeat with remaining oil and chicken., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Stir in reserved orange sections. Serve with rice. Sprinkle servings with sesame seeds and green onions.

SESAME CHICKEN

Steps:

• Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
• To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
• In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
• Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

SPICY ORANGE AND SESAME CHICKEN SANDWICHES

Steps:

• Heat oven to 400°F.
• Season the chicken on all sides with the salt and pepper and place in a baking dish.
• Dot the top of the skin with the butter and place in the oven on the center rack. Roast for 10 minutes.
• Mix the marmalade, sesame oil, soy sauce, hot sauce, and cayenne pepper together in a small bowl and use it to baste the chicken frequently until the meat reaches 167F-about 20 more minutes.
• Adjust oven to broil, sprinkle the sesame seeds over the chicken and broil until seeds are toasted and skin is crispy- about 1 minute.
• Remove chicken from the oven and let rest for 15 minutes. Bring the basting sauce to a boil and cook for 1 minute. Remove from the heat and let cool.
• Cut the skin and pith from the oranges and slice into 1/4-inch-thick rounds. Remove any seeds.
• Slice the chicken and place equal amounts of it, the oranges, and lettuce leaves inside the pitas. Drizzle each sandwich with the boiled sauce.

SPICY ORANGE CHICKEN STIR-FRY

Steps:

• Place corn starch in a medium bowl and gradually whisk in OJ until smooth. Add soy sauce, rice vinegar, honey, garlic and red pepper flakes, season with salt and pepper and set aside.
• In pot or wok heat oil over medium-high. Working in batches, cook chicken until slightly browned and cook through. Transfer to plate and set aside.
• Add broccoli, carrots, water chestnuts and 1/2 cup water into wok. Cook, partially covered until broccoli is bright green, about 3 minutes. Add chicken back to wok along with cornstarch mixture, bring to a boil and cook until sauce thickens- 2 to 3 minutes.
• Serve over rice.

SESAME ORANGE CHICKEN

Steps:

• Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the barbecue sauce, marmalade, orange juice, soy sauce, ginger and pepper flakes. Pour over chicken. Cover and cook on low for 4-6 hours or until chicken is tender. Sprinkle with sesame seeds. Serve with rice. Freeze option: Before sprinkling with sesame seeds, cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve as directed.