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

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