ORIGINAL RECIPE: “Citrus Chicken” from Desperation Dinner‘s Beverly Mills and Alicia Ross*
TIMING: There’s a 20 minute guarantee with this book, but you’ve got to hustle, and perhaps start your rice earlier
TOOLS: Regular things, like a skillet and a flat-sided wooden spoon. A toaster oven is nice so that you don’t have to fire up the whole oven
COOK TYPE: Stovetop
HEALTH: I would call this a healthy weeknight dinner. I use a nice Jasmine rice, although brown rice could increase its health potential, just make sure to give it a rinse first and only consume in moderation. It also happens to have gone over very well in our house. Make this on a night when you were tempted to order out Chinese.
EXPERIENCE: There was nothing special about this night or this food story. We had chicken breasts. We needed dinner fast. I turned to my recipe collection.
Last time I made this recipe, we only gave it a thumbs-almost-up, so I did tweak the recipe. As for our family, we now love it.
NOTES: You can use any other orange citrus in place of the tangerine, like orange, blood orange, clementine, or mandarin oranges (even out of the can). Just make sure they have a nice, full, tart flavor.
Bell pepper is optional, but it brings more veg to the meal.
- Preheat a toaster oven or oven to 325F.
- Make rice how you make rice, but use chicken broth. I make 1 1/2 cups in a steamer.
- Meanwhile, heat 1 tablespoon peanut oil over medium-high heat in a large skillet or wok. Add 1 diced onion and 1 sliced green bell pepper, and cook until onion is translucent. Add 1 clove pressed garlic and stir 1 more minute.
- Push the veggies to the rim of the skillet and add 1 pound sliced chicken breast. Cook until it begins to brown, about 5 minutes.
- Add 1/2 cup orange juice, 1/2 cup chicken broth, 1/8 cup honey, 1/8 cup brown or yellow mustard, 1 tablespoon rice vinegar, and segments from 2 tangerines. Bring to boil, then reduce heat, simmer, and cook for about 5 minutes until chicken is cooked through. Taste for pepper and salt.
- Meanwhile, toast 1/2 cup slivered almonds until golden brown, about 5 minutes. Set aside.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water. Quickly, whisk mixture into the chicken with sauce. Simmer until thickened.
- Meanwhile, steam 1 cup frozen peas until bright green and hot. Add to the rice with 1 teaspoon salt and 3 tablespoons unsalted butter. Taste for flavor and serve topped with the chicken and almonds.
Serve with sambal on the side. Cilantro is also welcome, as is a slice of fresh orange to garnish.
*Recipe changed from the original.