Monday, January 19, 2015

Sriracha Honey-Orange Chicken

Everyone loves Chinese food!  Who doesn’t!  I think Chinese food is the most popular food in the world.   Noooooo…..I’m not stereotyping, but think about it.   Not only that they are fast and easy to find, they are also delicious and tasty and everyone loves it, especially Orange Chicken.   My version of Orange Chicken today has a hint of sweet from honey and spicy from Sriracha hot sauce.   It is also very easy to prepare and can be finished in little time as long as you have all the ingredients ready to go.  

There are two parts of making this dish – first cook the chicken and  then cook the sauce.  Then let them hangout together in the pan just a bit for that all the flavors would have their chance to mix and mingle.    The finished version of my Sriracha Honey-Orange Chicken is very citrusy tangy and savory with a hint of sweetness from honey and slight warm heat from Sriracha hot sauce, yet, I drizzled more of it on the top for some more heat.  I love hot spicy stuff.  You know?  ^_^

What you need: for 4 servings

1 lb. chicken breasts, boneless skinless cut into small chunks or strips
4 tbsp. all-purpose flour  
1/4 tsp. salt
1/4 tsp. ground black pepper
1 cup green bell pepper, chopped
1 cup white onion, chopped
2-3 tbsp. oil, any kind
*Sesame seeds and green onion for garnish

For sauce:
3/4 cup orange juice + zest from 2 small oranges
4 tbsp. soy sauce
4 tbsp. honey
2 tbsp. Sriracha hot sauce
1 tbsp. rice vinegar
1 tbsp. finely minced garlic

1 tbsp. finely minced fresh ginger

1. In a small bowl, whisk together all the sauce ingredients and set aside
2. Seasoning the chicken with salt and pepper and toss in the flour to coat well
3. Add the oil into a pan over medium heat, then add the chicken pieces and fry undisturbed about 1 minute on each side until slightly browned. *chicken breast pieces tend to dry out really fast and if cooking too long the chicken meat will become too dry.
4. After the chicken cooked, remove them and there should be a little oil left in the pan about 1 tablespoon. Leave it.
5. Add the sauce into the pan and let it boil down for a minute or so.  Then add the chopped onion and green bell pepper and cooked chicken into the sauce, toss them together. Let the sauce cook down for another 2-3 minutes or until the sauce become thicker and glossy.
6. Garnish with sesame seeds and chopped green onion.
7. Serve with steamed rice, white or brown as you preferred.   Enjoy!  

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