PORTLAND, Maine — Chef Bo Byrne is back in the 207 studio. This time, we asked him to share some recipes that he likes to make at home that can come together quickly for a quality meal at the end of the workday.
Orange Chicken
Ingredients:
- 2 lbs. boneless, skinless chicken thighs, sliced thinly
- 1/3 cup cornstarch for dredging
Sauce:
- 12 ounces orange marmalade
- 1 ½ cups chicken stock
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 cloves garlic, sliced
- 2 tablespoons ginger, peeled and sliced
- Slurry: 2 teaspoons cornstarch with 1 teaspoon cold water
- 1 head broccoli florets
- 1 bell pepper, yellow, large dice
- 1 onion, yellow, wedges
Directions:
- Start with putting rice on the back burner, for 20-30 minutes depending on the type. Check the package for specific instructions.
- For the chicken, heat pan with small amount of oil, ¼ inch.
- Dredge chicken slices in cornstarch to coat.
- Add chicken to heated oil in small batches, being mindful not to overload the pan and drop the temperature.
- Chicken will take about two minutes per side and requires that you flip it halfway through the process. Drain on paper towels after 4-5 minutes of cooking time.
- Make the sauce while the chicken is cooking.
- Add chicken stock, soy sauce, sesame oil, orange marmalade, sliced garlic, and sliced ginger to pan and bring to a strong simmer.
- Add the slurry and cook for five additional minutes or desired thickness is achieved.
- Feel free to adjust more or less garlic and ginger as you like.
- Combine cooked chicken with the sauce and add the cut vegetables. Stir to coat and combine.
- Serve hot over rice with scallions or sesame seeds.