There is nothing like coming back from warm and magical Orlando to cold and snowy St. Louis. I wanted to scream and shout. But it is my home and I love it so. So instead of complaining about the crazy weather here I decided to capture the magic of vacation by making a dish that had touches of Florida in it. I made orange-ginger chicken using some of the oranges I bought from Florida.
I got the recipe for this dish from an amazing chef, Rich, who works in the cafeteria at work. Once I had tasted the chicken he had made I was hooked and he was kind enough to share the recipe. Thanks Rich!
I wanted to try it after I got back from vacation and how appropriate that I brought back some oranges with me.
Speaking of vacation, here’s some of what we ate…
And here are some of the people we met…
We then paid a visit to the gators and also visited the Kennedy Space Center. The Kennedy Space Center visit was deeply moving and thrilling.
And on the final day of the vacation we went to a Citrus farm (Showcase of Citrus in Clermont, FL). For me, that was the highlight of the trip.
A great vacation was had by all. We swam, we ate, we walked, we ate, we slept, we ate…you get the picture. Sigh!
*Serves 6 hungry people
*Prep time: 6-8 hours
1.5 pounds of chicken breast – lightly salted (with about 1/4 tsp of salt)
1 tbsp soy sauce
3/4 cup freshly squeezed juice from hand picked oranges
1 tbsp orange rind finely grated
1 tbsp finely grated ginger
2 tsp spicy Sriracha sauce (adjust according to taste)
1/2 tsp sesame oil
1/2 tsp lemon juice
1.5 tsp salt + more if needed
2.5 tsp sugar
1.5 tbsp cornstarch
1/2 cup wine
1 medium broccoli – washed, chopped into florets and pat dried
2 cups finely chopped onions
2.5 – 3 tbsp olive oil + 1.5 tbsp of olive oil
1. Marinate the chicken. Thoroughly whisk together the ingredients of the marinade till the sugar dissolves. Pour over lightly salted chicken breasts. Make sure chicken is covered in the marinade. Let this marinate in the refrigerator for at least 4 hours.
2. When ready to make the chicken dish, in a large saute pan add 2.5-3 tbsp of olive oil. When the oil is hot, add the onions and saute till caramelized. Add the broccoli florets. Mix and cook till broccoli is half-way cooked.
3. Take out the marinating chicken and set aside on a plate.
4. To the marinade that is in the bowl that the chicken was marinating in, add the cornstarch. Mix well. Add 1/4 tsp salt. Mix again. Add to the broccoli mix along with the wine. Mix and let cook on a low flame.
5. Chop the chicken into bite size pieces. Saute the chicken in about 1.5 tbsp of hot oil in a separate pan, till almost cooked. Saute in batches. Pat dry before adding to saute pan.
6. Keep an eye on the broccoli mixture while the chicken is cooking. If the wine has reduced, turn off the gas. Do not let mixture burn.
7. Add the sauteed chicken to the broccoli mixture. Mix well. Let it cook covered for 10-12 minutes on low
8. Set aside for half hour before serving.
9. Serve with rice. Enjoy~!
Till next time,