Tag: orange
Quick Orange Chicken
I have known this recipe for many years, can’t remember where I heard it. Probably on some talk radio show. They were talking about fabulous appetizers for parties and this came up. Since then I have made it a few times and have tweaked it. The tamari and orange juice give it a lot of flavor, especially if you marinate it over night. I decided to use the marinade as a sauce and use treat it as a main dish instead of an appetizer. I had the chicken with the chow mein I made yesterday and it was a nice combination. I added hot sauce to my portion since I like things spicy!
- 1 pound boneless skinless chicken thighs, cut into 2 inch squares
- 4 ounces tamari
- 6 ounces concentrated thawed orange juice
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 green onion, chopped
Marinate the chicken with tamari, orange juice and garlic over night or for at least 3 hours. Spread the chicken on a lined cookie sheet and drizzle with the olive oil, make sure to set the marinade aside. Broil the chicken in the oven for 15- 20 minutes turning once to make sure all sides are golden brown.
Mean while bring the marinade to a boil in a pan. Adjust seasonings and set aside. Once the chicken is done, drizzle the sauce and garnish with green onions.
Flank Steak with Citrus Marinade
- 2 pounds flank steak
- 1 cup fresh orange juice
- ½ cup fresh lemon juice
- ¼ cup lime juice
- 2 garlic cloves- minced
- 2 chipotle peppers in adobo sauce- minced
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder
- 3 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon corn starch-dissolved in a quarter cup of water
- Salt and pepper to taste
Mix all the ingredients and marinate the steak from 2 to 6 hours.
Take the steak out of the marinade and save for later. Add the oil to a grill pan or an outside grill and cook the steak for 5 to 6 minutes on each side. Cover and let rest for at least 20 minutes. Meanwhile, cook the marinade in a small skillet until it comes to a boil. Add the corn starch in the marinade and bring to another boil. Add salt and pepper and check for seasonings. Set aside, and serve as sauce for the steak. Cut against the grain and serve with guacamole and grilled lavash bread.