So we have been cooking from home and when that happens we tend to overestimate how much we cook and how much is really needed so here’s a recipe good for use of leftover roast chicken! We hope you enjoy this. With Love -- Marcia K
We got this delicious recipe from Marcia!
- Leftover chicken
- Cooked rice
For the Sauce
- 4 oz. grated fresh ginger
- 2 cloves fresh garlic
- 3 tbsp. orange marmalade
- 1 large orange
- 1 tbsp. sesame oil
- 1 tsp. soy sauce
- 2 tbsp. coconut oil
- 1 can coconut milk
- 2 tbsp. coconut flour
- Sprinkle of dried red pepper
- Salt to taste
KITCHEN PRODUCT USED
- 1 mixing bowl
- 1 skillet
- 1 pan
- 1 baking dish (square dish)
- Before you start, there are a few hints about this recipe I want to share. The marmalade you choose will influence the whole flavor. I chose one without corn syrup and all-natural ingredients.
- Next, I have to admit I liked the sauce uncooked more than after it was cooked. It is bright and raw and satisfying. But, I don't think this would please most people, and as we so often cook for others, I put some fire to the sauce and added the cooked chicken to it last. Up to you! :)• Take a small mixing bowl and measure the sauce ingredients first.
- Peel the outer layer of ginger to the side using the Zulay Swivel Peeler. Once that is clean, keep peeling the ginger into the bowl until you have about 4 oz.
- Next, peel the garlic by taking the flat side of a knife and smartly smash the whole clove. Then feed it into the Zulay Garlic Press and press it into the bowl. Do the same for the other clove. This is the best garlic press I ever used. It uses the most out of each clove and is the easiest to clean.
- Now, measure the marmalade and add it into the bowl.
- Next, wash the orange peel, dry it and grate the outside orange into the bowl with the Zulay Cheese Grater/Zester. It should be about 2 full tablespoons, but more if you like.
- Cut the shaved orange into smaller pieces so that you can squeeze them with the Zulay Kitchen Lemon and Lime Squeezer. I started with quarters but with some, I cut them smaller as needed. Juice the whole orange into the mix.
- Measure the sesame oil and soy sauce and stir until well blended. Taste it to see if more of one or another flavor is needed.
- Preheat your skillet and add the 2 tbsp. coconut oil. Temp. It should be about 275. Simmer heat. Bring the mix up to simmer for about 5 min. You want the flavors to blend.
- Add the coconut milk and stir until well mixed. This is rather thin. If you like it thicker, add thickener. I used 1 - 2 tbsp. coconut flour. Once it is to the consistency you like, set it aside.
- Add the chicken and stir again. Turn down the heat to the lowest setting so it stays warm to serve when rice is done.
- Make a batch of rice, following the recipe on the package. I wanted fluffy rice so I used a tea towel wrapped around the lid. This absorbs the steam better and removes more water from the rice.
- Plate the rice then spoon the orange chicken overall. I added a tablespoon of orange marmalade on the side. Sprinkle all lightly with dried red pepper. This dish would go well with bok choy, or kale, or mixed green salad! Cooking is to taste. I hope you have fun making this dish! Stay safe, live long, be happy, and eat healthy!