This recipe was originally posted in What’s for Dinner July 2008 by: barbszy
SPICY ORANGE CHICKEN
2 oranges
1/4 C mild-flavored molasses
1 TBSP soy sauce
2 TSP cornstarch
3/4 C all-purpose flour
1 lb boneless, skinless chicken thighs, cut into 1 inch pieces
3 tbl vegetable oil, for frying
2 TBL chili sauce (from the Asian section)
2 cloves garlic, minced
1 1/2 TSP finely chopped fresh ginger
Hot cooked rice or stir fry noodles
Remove 1/2 inch wide strips of peel from 1 orange with a vegetable peeler. Slice peel into 1 inch pieces; set aside.
Juice oranges to measure 1/2 C juice. Combine juice, molasses, soy sauce, and cornstarch in a small bowl; set aside.
Dip chicken in flour to coat.
Cook chicken in vegetable oil about 4 minutes, stirring occasionally to break up pieces with spoon. Remove chicken from pan when it's cooked through.
Pour off all oil from skillet. Reheat skillet over medium-high heat until hot; add chili sauce, orange peel, garlic and ginger; stir fry 30 seconds to 1 minute or until fragrant.
Stir cornstarch mixture; add to pan. Cook and stir until sauce boils and thickens. Return chicken to pan; mix well. Transfer to serving platter and serve over rice or noodles.
