Orange Chicken

I was hungry for orange chicken today so I did some internet searches and came up with something really good! The main recipe is from Melissa d'Arabian's new show "Ten Dollar Dinners" on the Food Network. It's actually REALLY good and super easy. Here's her recipe and then below I explained my changes. FYI - my version is actually a bit easier and cooks up really quickly:

Crispy-Skinned Chicken a l'Orange

Ingredients:
Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
1/2 cup frozen orange juice concentrate
4 tablespoons honey

Directions
Preheat the oven to 375 degrees F.

Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.

Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.

Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total.

Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

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My changes:

I just took skinless boneless chicken and cut it into strips (like chicken tenders). I browned them on both sides, made the glaze (added a splash of soy sauce) and then poured the glaze into the chicken skillet. I let it simmer, covered, for about 5-7 minutes or until cooked completely. Then poured it all over the rice. This would be great served with broccoli too.


I do want to try her recipe, her way, though. I think the crispy skin would be a great addition for the flavor and texture. Let me know if you try her recipe with the skin on!