Orange Chicken

Orange Chicken

Recipe by Michal Frischman

Chinese-takeout inspired, this would be great over some white rice. Don’t see yourself juicing mandarins? Use orange juice with pulp from the carton and skip the zest. Still good!

Serves 6

• 4 lbs (2 kg) chicken breast, cubed
• 1 tsp salt
• flour, for dredging
• 4 cloves garlic, crushed or grated
• 1 tsp ginger, grated
• ½ tsp red pepper flakes, optional
• zest and juice of 5 mandarin oranges (¾ cup juice)
• ½ cup soy sauce
• ½ cup honey

Season the chicken with salt. Dredge in flour and transfer to a 9×13-inch (20×30-cm) baking dish.

Spray the bottom of a small saucepan with cooking spray and heat garlic, ginger, red pepper flakes, if using, and zest until very fragrant but not brown (30 seconds). Add mandarin juice, soy sauce, and honey. Bring to a boil. Pour over chicken and bake uncovered for 40 minutes.

(Originally featured in Family Table, Issue 727)