July 23, 2010

D-Feast Friday - Orange Chicken

Here's a hugely popular item at our house:

Orange Chicken

Pat dry a few Chicken Breasts, boneless. Rub on a health coat of 16 spice (see below.)

Sear in a hot pan with a little oil - 2 minutes a side. Darken but not blacken the dry rub.

After both sides are nicely seared fill the pan about 3/4 the way up the chicken breast with orange juice. Poach the chicken as the OJ reduces turning occasionally. Pull the chicken and reduce the OJ to 1/3 or so the original volume. Thicken with a little cornstarch in a cold water slurry. The sauce will pick up a lot of the 16 spice.

Slice the chicken thin. Zest orange and squeeze a little fresh orange juice on the chicken. Serve with the reduces and thickened OJ as a sauce.

As long as you have the 16 spice on hand this is way simple, fast and crowd pleasing. I serve with rice and the orange sauce is good on the rice too.

I keep  Bobby Flay’s 16 spice Rub ready at all times. I think I would put it on corn flakes if I ate them.

Bobby Flay 16 Spice.
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground fennel seed
1 teaspoon chile de arbol
3 tablespoon brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper

D-Feast Friday Index 


  1. Okay, it's official. You and my hubs have to meet. He's got that rub pre-made too.

  2. Then he needs a copy of the June Food Network Magazine. There are 4 Bobby Flay rub sauce combo in there that are Killer Good. The Coffee spice rub with Smokey Tomato Red Chile Salsa (p148) is out of this world good.

  3. What time's dinner? For realz dude!