Lutong Pinoy – Easy to Cook Filipino Foods

Try “Spicy Orange Chicken” for a low-fat, low-calorie, high-protein meal, or team it with a side dish of rice for a heartier offering. This Asian-inspired dish starts with fresh oranges for the tangiest flavor possible. Add spices, herbs, soy sauce, and honey to complete the seasoning process. Only 30 minutes from start to finish is a good thing, because once the aroma from cooking this tasty dish starts to permeate the house, the family will be ready to eat.

Ingredients

• 2 oranges
• 1 tablespoon cooking oil
• 2 10-ounce packages baby spinach
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon honey
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon cornstarch
• 1/8 to 1/4 teaspoon crushed red pepper
• 1 pound skinless, boneless chicken breast strips
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 cloves garlic, minced

Procedures:

1. Remove peel and white membrane from 1 of the oranges. Section orange; set aside. Squeeze enough juice from the remaining orange to measure 1/3 cup; set aside. In a 4-quart Dutch oven, heat 1 teaspoon of the oil over medium heat. Add spinach; cover and cook for 4 to 5 minutes or just until slightly wilted, stirring occasionally. Drain and transfer to 4 serving dishes or a serving platter. Cover and keep warm.
2. Meanwhile, in a small bowl, combine the 1/3 cup orange juice, the soy sauce, honey, ginger, cornstarch, and crushed red pepper. Set aside.
3. Sprinkle chicken with salt and black pepper. Wipe out Dutch oven with a paper towel. In Dutch oven, heat the remaining 2 teaspoons oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add chicken; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Stir orange juice mixture; add to chicken in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
4. To serve, arrange orange sections on top of spinach. Spoon chicken mixture over oranges and spinach. Makes 4 servings.