All the food groups, but not a success

Don’t you just love when one dish incorporates all the food groups?  Yeah, me too, but not this one.  Tonight I used the last of the chicken thighs; some broccoli from the vegetable drawer and an orange to make Spicy Ginger and Orange Chicken with Broccoli.  Not quite an epic fail, but not far off.   An epic fail is when dinner goes in the trash and I call Zorba’s for an emergency pizza.  I ate dinner tonight,  but thought about Zorba’s the whole time.

This dish is very sweet with not enough spice or salt to counter it.  I didn’t make substitutions so I think it came out as intended.  My sauce turned out really thin so I used a slotted spoon to remove the chicken, broccoli and onions from the pan leaving the sauce.  I added a little corn starch to the sauce and boiled to thicken.  That helped, the texture anyway.  Serving it with rice would probably help cut the sweetness as well. I didn’t make rice because my kitchen was a complete disaster already – pots, pans and bowls aplenty. In the final analysis, this is a lot of trouble and a lot of mess for not a lot of return. The silver lining is that I only had to buy the marmalade so at least I didn’t throw a lot of money away.
Good? No.
Easy? No. There are a lot of dishes and a lot of timing to manage.
Good for company? Certainly not.
Special Shopping? No.

Spicy Ginger-and-Orange Chicken with Broccoli

Ingredients

4 (6 oz.) skinned, boned chicken breast halves, cut into thin strips
3 tablespoons light soy sauce
1 pound broccoli, cut into florets
3 tablespoons cornstarch
Cooking spray
1/2 small sweet onion, diced
2 tablespoons minced fresh ginger
1 teaspoon grated orange rind
1/4-1/2 tsp. ground red pepper
2 garlic cloves, minced
1 teaspoon dark sesame oil
1/2 cup fat-free, reducedsodium chicken broth
1/4 cup orange marmalade
2 large oranges, peeled, sectioned and coarsely chopped

Preparation

Place chicken and soy sauce in a shallow dish or heavyduty zip-top plastic bag. Cover or seal, and chill for 15 minutes.

Cook broccoli in boiling water for 3 minutes; drain. Plunge into ice water to stop the cooking; remove from water and set aside. Drain chicken, reserving soy sauce; dredge chicken slices in cornstarch.

Brown chicken, in batches, in a large nonstick skillet coated with cooking spray over medium-high heat for 1 minute per side or until done.* Remove chicken from skillet, reserving drippings; keep chicken warm.

Add reserved soy sauce, onion, ginger, orange rind, red pepper, garlic and sesame oil to reserved drippings in skillet. Sauté for 2 to 3 minutes or until onion is tender.

Add broth and marmalade to soy-sauce mixture, stirring until marmalade is melted. Return chicken to skillet. Bring to a boil for 1 minute. Slowly stir in broccoli and orange sections. Serve dish immediately.

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