Monday, January 7, 2013

Orange Sesame Chicken

I love my cast iron skillet! I don't think my Dad ever used his frequently but there is something cool about the fact that mine is a hand-me-down.  

Or maybe it's the fact that you can make an ENTIRE meal in one dish?

This was my first time making orange chicken and it was the best orange chicken I have EVER had.  

The kids I babysit (Patrick and Sally) both said it was the BEST chicken they've ever had!

Orange Sesame Chicken
(adapted from How Sweet It Is)
(serves 4)

2 pounds boneless/ skinless chicken breasts- cubed

1/2 teaspoon salt
1/2 teaspoons pepper
3 tablespoons flour

2 tablespoons toasted sesame oil (divided)

1 tablespoon olive oil

2 garlic cloves, minced
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon white vinegar
1/2 cup low-sodium chicken stock

1/2 cup orange juice (I used no pulp)

2-3 tablespoons toasted sesame seeds
6 clementines (peeled and sectioned)


Preheat oven to 400 degrees F. In a bowl, whisk together chicken stock, orange juice, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside.

Heat a large oven-proof skillet over medium-high heat. Toss chicken with salt, pepper and flour. Add olive oil and 1 tablespoon sesame oil to skillet, and once hot, add chicken in a single layer. Cook until seared and golden on one side, then flip and cook until golden again, about 2-3 minutes. 

Pour chicken stock mixture over top and toss to coat, then turn off heat. Place skillet in oven and bake for 20 minutes. Remove and sprinkle with sesame seeds. Serve with rice and veggies.


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