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Archive for the ‘Asian’ Category

Orange Honeyed Chicken – Back in Action!

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It has been ENTIRELY toooooooo long since I actually wrote down some of the delicious things I’ve been cooking! Lasagna, Pizza Bagles, Assorted Pasta dishes to name a couple. Time to remedy that whole writing thing right hurrrr. Also, happy end of August to you all and keep bugging me about posting things, it’s very encouraging even if I have the lamest excuses! Most of the time I really just get distracted by the ESC being awesome.

Overall this was a pleasant dish and not quite what I expected. I found this recipe in a cookbook given to me by a loving relative titled “New California Cuisine” – Published 1984. Needless to say it is pretty good, but definitely could use some sprucing up. ESC definitely agrees. Fresh pressed garlic when browning the chicken and using a White Wine instead of water when thickening the sauce would both be welcome additions. The sauce has a great orange flavor, but it needs something else. Either more sugary-sweetness or some spicy bits to add a different dimension.

Brown both sides of chicken breasts in the hot butter using a large skillet. Add Orange Juice, Onion, Salt, Pepper & assorted spices to pan, cover and simmer for 10ish minutes (until chicken is cooked). Remove chicken and set aside, cover them to keep warm. Mix the flour into water then add to the skillet along with 2 oranges peeled & sectioned. For best results, mash 3/4 of the orange slices with a wooden spoon or something to get some extra juices and mushy bits into the sauce. Also add some orange zest fit that extra bit of flavor. Let the sauce simmer for 5-10 minutes to thicken and unify. Place the chicken on a bed of rice and spoon sauce & remaining orange bits over completely. For timing consideration, always start the rice before you do anything else, it’s easy to keep rice warm but not easy to make it cook faster.

Orange you sweet, honey! You brought me chicken!

2 tbsp butter
4 chicken breasts
2 Oranges
1/2 cup Orange Juice
2-3 tbsp Honey
1/4 cup chopped Onion
Salt & Peppa’ to taste
Hot Rice
1/4 cup White Wine (Riesling for sweetness?)
1 mounded spoonful Flour

Makes ~3 servings. 2 minutes prep, 20 minutes cooking. ~$4/plate. When oranges are in full season this would be a fantastic way to get your recommended 5 fruits & veggies a day! Serve with steamed broccoli or fresh farmer’s market veggies for extra healthy.


Written by Brent

August 30, 2010 at 10:21 pm

Sesame Chicken Says Eat Me!

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I’ve been slacking on this whole cooking and posting thing, but I’ve here’s one of two posts I’ve been meaning to put up!

Lookit those awesome chopsticks

Pile 'o' Sesame Chicken & Veggies

This is a pretty simple dish to make and doesn’t take long at all.  Start by rinsing & pat dry the chicken.  Cut into bite sized chunks and throw into a bowl with flour and half of the sesame seeds. Add assorted spices and mix well.  In a skillet, heat a couple tablespoons of oil to cook the chicken in – the flour will soak up a lot of the oil so you may need to add more. Cook ~ 4 mins a side then remove and set aside. Toss the green pepper, onion into pan and sautee until onions start to become translucent. Add chicken back in and douse with teriyaki sauce and cover with remaining sesame seeds. Keep warm until ready to eat!  This is a pretty mild spicy dish so add a chili pepper or two to clear your sinuses.

Sake Sake Sake

Sake Sake Three Legged Race Sake Sake

I served with Snap Peas to make a delicious crunchy side to compliment the squishyness of the rice and chicken. Also shown are collapsible chopsticks (with their own special carrying case) and a white sake cup from Asia courtesy of Andy & Kara! The cup has two wrinkly sumo wrestlers appearing to run a three-legged race. Or maybe they’re actually wrestling. There’s also a big crowd behind them. And a dude who could easily pass as Shredder from TMNT if only he had a mask. Yay!


1/2 cup flour
1/2 cup toasted sesame seeds
black pepper, 5 spice, red pepper flakes
1lb chopped chicken breasts
1/3 yellow onion cut into wedges
2 gr peppers
1 jalapeno, seeded & diced
1/4 cup teriyaki sauce

Other things that would go well in this: carrots, red pepper, a chili pepper for hotness, brown rice instead of white, water cress, snow peas.

Total time ~25 minutes, or 15 if you use instant rice.

Serves two plates with leftovers. Total cost per plate: $6.

Written by Brent

February 15, 2010 at 11:36 am

Posted in Asian, Chicken