butterflied boneless chicken breasts
( cut into 1/2'' strips across the grain)
GARLIC SESAME OIL
crushed fresh garlic cloves, left intact
HONEY ORANGE SAUCE
grade a clover honey
freshly squeezed orange juice
1 tablespoon rice wine (or 2 tablespoons white wine) or 1 tablespoon
( or 2 tablespoons white wine)
thinly snipped fresh cilantro leaves
thinly snipped green onion top
freshly grated orange zest
red pepper flakes
sliced orange twist
thinly snipped green onion
toasted sesame seeds
CRUSH 6 whole garlic cloves with the side of a cleaver to release aromatic oils (leave cloves whole); ADD crushed garlic cloves to 1/4 cup sesame oil to infuse flavors; SET aside; MEASURE 1/2 cup cornstarch into a plastic bag or sealable container for DREDGING; SET aside; WHISK the SESAME GLAZE ingredients in a small bowl; SET aside; WASH oranges and SLICE the needed oranges for GARNISH; GRATE 1 teaspoon zest; SQUEEZE 3 tablespoons orange juice: SET aside.
WHISK the HONEY-ORANGE SAUCE ingredients in a medium microwaveable bowl: 1 cup chicken broth, 3 tablespoons Grade A clover honey, 3 tablespoons freshly squeezed orange juice, 3 tablespoons white vinegar, 1 tablespoon rice wine or dry sherry (or 2 tablespoons dry white wine), 1 tablespoon thinly snipped fresh cilantro leaves, 1 tablespoon thinly snipped green onion tops, 2 teaspoons soy sauce, 1/2 teaspoon freshly grated orange zest, 1/2 teaspoon red pepper flakes and 1/4 teaspoon ginger powder, MICROWAVE for 1 minute on high; SET aside.
BUTTERLY 2-3 chicken breasts and separate; SLICE into 1/2 inch strips across the grain and set aside.
BEAT 1 egg with 3/4 teaspoon garlic salt, 1/4 teaspoon ginger powder and 1/4 teaspoon white pepper; DIP chicken strips into EGG DIP mixture; SHAKE chicken strips in a bag with 1/2 cup cornstarch DREDGING, until well-coated.
POUR the SESAME GARLIC OIL into a wok; HEAT wok to HIGH heat setting; COAT sides of wok with with oil by swirling; STIR garlic until garlic is lightly browned and oil is fragrant, 2 minutes; REMOVE garlic with a spoon.
ADD dredged BONELESS CHICKEN strips and fry for 3 minutes, stirring constantly; REMOVE chicken with a slotted spoon; DRAIN chicken on paper towels.
IMMEDIATELY pour the microwaved HONEY-ORANGE SAUCE mixture to wok and bring to a boil, stirring; POUR in the whisked SESAME GLAZE solution; COOK, stirring, until the sauce boils and thickens; TURN wok OFF.
RETURN cooked chicken to wok with the sauce; STIR until chicken is coated with sauce and heated through.
SERVE hot chicken and sauce over hot cooked jasmine rice.
GARNISH with 1 teaspoon toasted sesame seeds, 1 sliced orange twist and 1 cilantro leaf; ENJOY!
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Honey-Orange Glazed Sesame Chicken (cont.)