Orange Chicken with Radish & Bok Choy

Ingredients

• 1 lb chicken tenders (breast meat) – cut into bite size pieces
• ¾ cup cornstarch
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon granulated garlic
• ¼ teaspoon cayenne pepper
• 1 cup canola/vegetable oil

Takes 10 min

Instructions

1. Preheat oven to 350 degrees
2. Combine all the above dry ingredients in a bowl or zip lock bag. Add chicken and coat completely.
3. Heat oil to get it really hot in large frying pan.
4. Add coated chicken and cook for approximately 10 minutes – chicken should be golden brown
5. Remove chicken from oil to a paper towel to drain. Salt chicken while very hot.

For the Orange Sauce:

• Zest and juice of 1 orange
• ½ cups Orange Marmalade (I found 100% fruit St. Dalfour Marmalade at Whole Foods that does not add sugar)
• 2 tablespoon Mirin
• 2 tablespoons XYLA
• ¼ teaspoon fish sauce
• ¼ teaspoon cayenne pepper
• 1 cup canola/vegetable oil

Takes 10 min

Instructions

1. Combine all the ingredients in a bowl and mix well.

For the Orange Chicken:

1. Add cooked chicken to orange sauce
2. Spray baking sheet with non-stick cooking spray
3. Put sauced chicken on baking sheet and bake for 15 minutes – which chicken is baking make the bok choy

Bok Choy & Radishes

• 4 heads bok choy – cut in half
• 5 to 6 radishes – sliced
• 2 to 3 tablespoons olive oil
• 1 teaspoon Mirin
• Salt to taste

Takes

Instructions

1. Heat oil, add bok choy and radish slices, Mirin and salt, saute’ for 9 to 10 minutes.
2. Plate bok choy and radishes, add orange chicken to serving dish.
3. I would serve this dish with rice.