OPEN KITCHEN with NATHAN SCOTT
Serve this simple Sesame-Orange Chicken over steamed white rice for a delicious and healthy meal.
|¼||cup freshly squeezed orange juice|
|2||tablespoons soy sauce|
|2||tablespoons vegetable oil|
|1||tablespoon sesame oil, plus more for garnish|
|1||pound boneless, skinless chicken thighs, cut into ½-inch chunks|
|6||ounces snow peas or sugar snap peas, trimmed|
|6||cloves garlic, peeled and minced|
|1||teaspoon fresh ginger, peeled and minced|
|¼||teaspoon crush red pepper flakes (optional)|
|3||scallions, thinly sliced|
|¼||cup orange marmalade|
|Kosher salt and freshly ground black pepper|
|2||tablespoons sesame seeds, toasted, for garnish|
- In a mixing bowl, whisk together the cornstarch, orange juice, and soy sauce. Set aside.
- Combine the vegetable oil and sesame oil in a wok or large sauté pan set over medium-high heat. Warm the oils until they are hot, but not smoking. Then, add in the chicken and cook, tossing often, until the chicken is lightly golden and cooked through, about 3 minutes. Add the peas and continue to cook until the peas are just tender, about 2 minutes more.
- Toss the garlic, ginger, and crushed red pepper flakes into the wok or sauté pan, cooking an additional minute. Then, stir in the scallions, orange marmalade, and reserved orange juice mixture. Cook, until the marmalade has melted and the sauce is hot and bubbly, about 1 minute more. Remove from the heat and season to taste with salt and black pepper. Garnish with an additional drizzle of sesame oil and a scattering of toasted sesame seeds.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen