This easy recipe is healthy enough to enjoy on a regular basis -- unlike the similar dish served at Chinese restaurants all over America.
2 T. hoisin sauce
2 tsp. hot chili garlic sauce (find in Asian stores or larger grocery stores)
1 T. rice vinegar
1 tsp. brown sugar
1/2 c. orange juice concentrate
1/2 c. water
1 lb. boneless chicken breast, cut in bite size pieces
2 T. cornstarch
1 T. olive oil
1 tsp. minced garlic
1 tsp. minced ginger
1 red bell pepper, cut in strips
With a vegetable peeler or a paring knife, peel the orange, taking only the very outermost thin, layer. Cut it into very thin half inch slivers.
In a glass or bowl, mix the hoisin sauce, hot chili garlic sauce, rice vinegar, brown sugar, orange juice concentrate, and water. Add the juice of the orange. Set aside.
Toss the chicken in the cornstarch. Heat the oil in a sauté pan over medium-high heat. Add the citrus rind, garlic, ginger and pepper. Cook the mixture until fragrant; add the chicken. Keep stirring the chicken until it is brown.
Add the sauce mixture. Cook until it boils and turns clear. If you want it thicker, mix 1 T cornstarch in a little water and add to the sauce. Cook until the sauce turns clear again. Serve over hot rice.
These tangy treats were actually a favorite of mine when I was growing up. I hope that you and your loved ones will enjoy them just as much.
6 navel oranges
2 c. sugar
2 c. water
¾ c. light corn syrup
Boil the whole navel oranges (unpeeled) in water for 1 hour. Cool them slightly and slice them into ½ inch thick pieces. Place in a single layer in a baking dish.
Combine the sugar, water, and corn syrup to create a sauce. Pour the sauce over the orange slices until they are almost covered.
Bake the slices in a 300 degree oven 1-1/2 hours. Store the slices in the refrigerator in their juice, covered. These will keep for 3 weeks ... if they last that long! They are terrific spooned over vanilla ice cream!