Sichuan Orange Chicken

I love, l-o-v-e, love Cook’s Country magazine. It’s brought to you by the people over at Cook’s Illustrated but I don’t really like Cook’s Illustrated because all the pictures are illustrated and in black and white. At least, it was that way last time I subscribed and it bugged. How can you have a food magazine and not have color pictures? That’s crazy talk.

Anyhoo- Back to Cook’s County. Inside it has two pages of 30 minute meals on card stock so you can tear it out and easily use it again and again. That’s where today’s meal came from. Below you will find the recipe as it appears in my little torn out card plus my additions.

Sichuan Orange Chicken

3 Tbs. hoisin sauce

2 tsp zest and 3/4 cup juice from 3 oranges

4 boneless, skinless chicken breasts cut into bite size pieces

salt and pepper

3 Tbs. veg oil

1 red bell pepper, seeded and chopped

3 garlic cloves, minced

2 tsp. grated fresh ginger

1/2 tsp. red pepper flakes

2 scallions, sliced thin

1.Whisk hoisin, orange zest and juice in bowl and set aside. (Baby goldfish don’t have anything to do with this recipe)

I didn’t have oranges but did have clementines and part of a lemon. I used that for the zest and OJ from the fridge. Lynn Rosetto Kasper says to add fish sauce to whatever you feel might need a boost of flavor. It won’t make it taste fishy, it will just make it taste more…tasty. I didn’t have fish sauce but I did have oyster sauce. They both come from the sea so I figured it couldn’t hurt. Add a glug or two if you wish.

2. Pat chicken dry and season w/ s&p. Heat oil in large skillet, add chicken and cook until lightly browned, 1 to 2 minutes per side; transfer to a plate.

3. Add more oil if needed and cook bell pepper until just softened, about 3 minutes.

I added half a package of broccolini. It’s much more mild than broccoli and Dear Husband will eat it as opposed to regular broccoli

Stir in garlic, ginger and red pepper flakes (I omitted the red pepper flakes) and cook until fragrant, about 30 seconds. Add hoisin mixture and simmer until thickened, 3 to 5 minutes. Add scallions and cooked chicken and toss to combine.

(Side note regarding storing fresh ginger. My mom advises (and she knows what she’s talking about) peeling the ginger, cutting it up and storing it in a jar of sherry. It will keep in the fridge for…a long time…and will be ready to use anytime you need a punch of ginger flavor.)

Serve over rice.

Top with crunchy noodles. Whatever it takes to make the meal more interesting thus getting into their bellies.

Not on top of your head, silly. On top of the chicken.

Much better

For the record (and to make the moms of picky eaters feel better), Addison did not eat the bell pepper and choked down the broccolini.

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