Wednesday, January 5, 2011

Honey-Orange Chicken

Sunday night's meal featured a recipe from Mark Bittman's Kitchen Express .  The cookbook is composed of "404 inspired seasonal dishes you can make in 20 minutes or less."  The book is split up into each of the 4 seasons; summer, spring, fall, and winter.  Each section includes recipes for appetizers, main dishes, sides, and desserts. 

I looked through the "winter"section and settled upon #62 honey-orange chicken.  My only complaint is that he lists all of the recipes in paragraph form and does not itemize the ingredients (see below for exact recipe):

"Pound chicken breasts to half-inch thickness and season with salt and pepper.  Mix together one-half cup of orange juice, one-half cup of honey, and one tablespoon ground cumin, salt, and pepper.  Sear the chicken on both sides in two tablespoons of vegetable oil for about four minutes total.  Add the orange juice-honey mixture, cover, and allow it to simmer for about six minutes.  Serve over mixed greens."

The only difference that I made from the original recipe is that I dipped the chicken breasts in egg whites and then lightly breaded them in panko crumbs to make it more of a crispy chicken dish you would order at a Chinese restaurant.  Instead of serving the chicken over mixed greens, I served it along steamed broccoli and white rice.  The recipe was easy to make and the sauce reminded me of some delicious take out. 

finished product

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