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Ginger Orange Chicken

Seared chicken with orange juice, garlic and ginger in a slightly sweet and spicy tamari sauce. With red bell pepper, green onion and short grain rice. 
Difficulty: Easy
Time: 35-40 Minutes
This dish is Gluten-Free

ABOUT THE DISH 

Sambal is a sauce made from chili peppers. The addition of other ingredients vary but can include garlic, ginger, vinegar, tomato, and lime juice.  Traditionally these ingredients are mixed together and ground in a mortar and pestle for a fresh condiment for grilled meats and seafood.

Ingredients
Orange
Red Bell Pepper
Green onion
Ginger
Garlic
Sushi rice
Sambal
Tamari & Honey
Chicken breasts

Cooking terms for this recipe

Sauté “To jump”. To fry in a small amount of fat at high heat.
Simmer To stew gently below or just at boiling point.
Zest The peel of, or grating of a citrus peel for flavor.

What you need

Small pot with lid

Large saute pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before beginning. Rinse and dry all produce. Peel and grate ginger (see instruction card.) Thinly slice garlic. Remove stem and seeds from red pepper and cut into 1 inch pieces. Remove roots from green onion and slice. Zest orange, then juice. Remove chicken from package, rinse and pat dry, then season with a pinch of salt and pepper. Dice chicken into 1 inch pieces.

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Step 2: COOK THE RICE

Rinse rice until water runs clear. Combine rice with 1.25 cups of water in a small pot with a lid. Cover and bring to a boil. Reduce heat to low and simmer for 15-20 minutes, until liquid is absorbed and rice is tender.

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Step 3: COOK THE CHICKEN

(Start cooking the chicken when the rice is half way through the cooking process.) Heat 1 Tbsp oil in a large sauté pan on medium heat. When hot, add diced chicken and brown on all sides. Sear chicken for about 3 minutes until almost cooked through. USDA recommends that poultry be cooked to an internal temperature of 165ºF.

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Step 4: SAUTE THE VEGETABLES

Add red peppers and green onion to the pan with the chicken. Increase heat to medium high and saute for 3 minutes, until peppers begin to soften. Remove chicken and vegetables from the pan and set aside in a bowl.

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Step 5: MAKE THE SAUCE

In same large saute pan, on medium high heat, add garlic and ginger and saute for 30 seconds, until becoming fragrant. Add orange juice, zest and tamari & honey, bring to a boil and simmer until reduced by half, about 3-5 minutes. After sauce is reduced, add chicken, sambal and vegetables into sauce and allow to warm while mixing for 1-2 minutes.

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Step 6: PLATE YOUR DISH

Divide rice into two bowls. Then top rice with chicken and vegetables and any sauce left in the pan.