Monday, March 23, 2009

Spiced Chicken with Oranges

I found this recipe in a recipe binder I created years ago. In fact, I just checked the date on the print out and it says "07/23/2003". I have had some Chinese Five Spice powder in the cupboard, unopened, for probably 6 months. I couldn't tell you why I bought it, for whatever reason I never made whatever I intended to make.

I really like the PF Changs Orange Peel chicken, and this is what I had envisioned this recipe to be, so when I started cooking and smelled the licorice, I was a bit concerned. Chinese Five Spice has cinnamon, star anise, ground cloves, licorice & fennel. I did not know this until the hubs said "Smells like licorice". My expectations went way down. I am not really a fan of licorice unless it comes in the form of a Twizzler. But I kept on.

Spice Chicken With Oranges
Bone Appetit (Feb 2003)
4 boneless skinless chicken breasts (I used tenderloins)
2 tsp chinese five spice
2 tsp sesame seeds
1 Tbsp butter
1 medium red onion (I used yellow)
1/2 cup orange juice
3 Tbsp soy sauce
2 tsp hot pepper oil (I used canola oil & cayenne pepper)
2 seedless oranges, peeled & sliced crosswise into 1/2 inch thick sections
**I also used some flour

Mix salt, pepper, five spice, sesame seeds & flour in a bowl. Toss chicken in the mixture.

Melt butter in a large skillet over medium heat. Saute chicken until golden brown & cooked through. Using tongs, transfer to a plate.

Add onion to drippings in the skillet (if you dont have enough add some more butter). Saute until tender. Add OJ, soy, and pepper oil. Reduce heat to medium and simmer for 2 minutes. Add oranges and stir until just heated through. Return chicken to skillet to reheat.

I served this with some asian rice & steam broccoli. It was better than I had anticipated, but not as good as I was hoping.

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