Category: Chicken

Szechuan Orange-Ginger Chicken

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Szechuan Orange-Ginger Chicken

  • Servings: 4
  • Difficulty: Easy
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This is much easier and faster to make than it sounds. Chinese dishes from Szechuan region of China usually have a spicy flavour. If you prefer milder, use less chili paste, and if you are like me and like it hot, use a little more. Even as is, this is delicious either way. I served with plain white rice as to not take away from the flavour of this meal.

Ingredients

  • 1.5 lbs of boneless chicken breast
  • 1 large sweet green pepper coarsely chopped
  • 1 large sweet red pepper coarsely chopped
  • 1 large onion chopped
  • 1 orange
  • 1 tsp of bottled chili paste
  • 2 tbsp of sherry or bourbon
  • 1 tsp granulated sugar
  • 2 tbsp of vegetable oil
  • 1 tsp of cornstarch
  • 1 tsp of minced garlic (or more to taste)
  • 1 tbsp of minced fresh ginger root

Directions

  1. Cut chicken into 1 inch cubes, set aside
  2. Chop green pepper and red pepper in about 1 inch cubes
  3. Chop onion coarsely
  4. Peel orange, remove rind and cut into thin julienne strips about 1.5 inches long, set aside. Squeeze orange and reserve 1/4 cup of juice
  5. In a small bowl, combine juice, paste, sherry, sugar and cornstarch, stir until smooth
  6. In wok, heat oil, add chicken and stir fry for 5 minutes or until no longer pink. Remove chicken. Add orange rind, garlic and ginger root and stir-fry to 10 seconds. Add peppers and onion and stir fry for another 2-3 minutes
  7. Add chili paste mixture and bring to a boil
  8. Return chicken to wok and stir until heated through

Nutrition Per Serving

  • Calorie 264
  • Fat 12.3g
  • Carb 6g
  • Sugar 0g
  • Fiber 0g
  • Protein 41.4g

I served this with plain rice but if you want to be carb conscious then I would suggest pasta as per 1/2 cup of white rice compared to 1/2 cup of vermicelli is 10 grams of carbs less. Good option for diabetics.

Now for spicy, well you can use chili paste or dried chili peppers or hot chili sauce. If you use dried peppers, make sure to watch the quantity of the seeds you put in. The more seeds, the hotter it gets. If you want a little more orange flavour to it, just add more zest. Remember most of all to have fun and make it your own.

Spicy Baked Chicken with Tomato Salsa

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Spicy Baked Chicken with Tomato Salsa

  • Servings: 4
  • Difficulty: Easy
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Summer time is here and we often look for something to bring on picnics that are not sandwiches. This is one of those things you can bring that makes for a nice change of pace.

Ingredients

  • 2 tsp of chilli powder
  • 1 tsp of ground cumin
  • 1 tsp of paprika
  • 1/4 tsp of turmeric
  • 1 tsp dried oregano
  • 1/2 tsp of pepper
  • 1/2 tsp of salt
  • 1/2 tsp of cayenne pepper
  • 2-3 of minced garlic cloves
  • 2 tbsp of fresh lemon juice
  • 1 tbsp of vegetable oil
  • 2 lbs of skinless chicken pieces, be it breasts and thighs

Salsa Ingredients

  • 2 tomatoes diced
  • 1/2 cup of fresh chopped coriander (cilantro)
  • salt and pepper to taste

Directions

  1. In a small nonstick skillet, toast chilli powder, cumin, paprika and turmeric over medium heat for about 20 seconds or until it begins to darken. Remove from heat. Stir in oregano, cayenne, salt and pepper, garlic, lemon juice and oil and brush over chicken.
  2. Arrange chicken on rimmed baking sheet. Bake in 375 degree oven, uncovered turns halfway through and basting twice with juices, for 30 to 40 minutes or until juices run clear when chicken is pierced.
  3. Tomato Salsa: Meanwhile, in a small bowl, stir together tomato, coriander and salt and pepper.
  4. Serve with chicken.

Nutrition Per Serving, 6-8 ounces of chicken

  • Calories 260
  • Fat 10 g
  • Carbohydrates 6 g
  • Protein 37 g
  • Fiber 1 g

As I mentioned this is good cold but hot is good too. Served with fresh bread or some rice with an extra vegetable makes a nice dinner. You can make this spicier if you want. The side dish is your choosing. Depending what you are looking for is where you can have fun and make it your own.