Recipes / chicken

I have to say, I think this is my number one favorite recipe right now.  It's by far the best Orange Chicken I've ever had in my life.  And what I really love is that this sauce recipe would be AMAZING over shrimp, pork, beef, tofu.  WINGS.  

Chicken:

2 lbs of boneless, skinless chicken breasts or chicken thighs (can substitute extra firm tofu) cut into 1 inch cubes

2 1/2 cups of rice flour or tempura mix

1 tsp sea salt

½ tsp white pepper

1 ½ Cup ice cold water or seltzer

Broccoli:

3 Cups broccoli florets

Sea salt to season

Sauce:

½ Cup Oyster Sauce

½ Cup turbinado or raw sugar

1 Cup Orange Juice

½ Cup Mirin (rice wine vinegar – unseasoned)

1 Tbs cornstarch (mixed into the rice wine vinegar as a slurry)

3 Tbs Jessi’s Flaming Fruit Sauce - Original ‘Everything’ Sauce

2 Tbs Soy Sauce or Tamari

1 Tbs Hoisin Sauce

1 ½ tsp sweet paprika

2 Tbs Orange Zest

1 large orange, peeled and supreme (cut off outer peel with a knife and cut segments between the sections), cut into small chunks

1 Tbs minced chives

Sesame seeds to garnish

Preparation:

Preheat oven to 425 heat.

Heat oil to 375 degrees, or medium high heat. 

Rinse and pat dry chicken (or tofu).  Sprinkle 1 Cup of the rice flour over chicken and coat lightly, dusting off excess.  Mix the remaining flour with 1 Cup of cold water and mix.  Add additional water until it is a pancake batter-like consistency.

In small batches, fry chicken until cooked through with a crispy exterior.  Drain on a paper towel.

On a sheet pan, roast the broccoli for 15 minutes, or until it is slightly tender and starts to brown on the edges.

In a small sauce pan, combine oyster sauce, sugar, orange juice, vinegar-cornstarch slurry (mix right before adding), soy sauce, hoisin and paprika.  Whisk gently as it begins to boil.  Lower to simmer and keep whisking for about 5 minutes.  Stir in orange segments and half of the orange zest.

In a large bowl, pour sauce over cooked chicken and broccoli and toss to coat.  Serve over jasmine rice, sprinkle with orange zest, minced chives and sesame seeds.

For extra heat, feel free to use our Ghost Pepper Extra Hot Sauce.  What I really love is how many uses we are finding for this particular sauce.  Feel free to let us know how you use it and send us some pics!!

Enjoy!!!

I wrote this recipe as an Instant Pot recipe.  SOOO easy to change if you don't have one.  Just saute the onions and spices in a pan and transfer to a slow cooker, or saute them in the bottom of a soup pot and cook on the stove on low.

1 lb Boneless, Skinless Chicken

1 Tbs Onion, diced

1 tsp Cumin

1 tsp Chili Powder

4 oz can Mild Green Chilis

4 Tbs Original 'Everything' Sauce (or Ghost Pepper, depending on desired spice level)

16 oz Red Enchilada Sauce (I used 2 pkgs of Frontera)

1 16 oz can Garbanzo Beans (Chick Peas)

1 16 oz can Black Beans

1 16 oz can Corn

4 C Chicken Stock

Salt & White Pepper

For the Garnish:

Lime Wedges

Tortilla Chips

Cotija Cheese

Crema, or Sour Cream

Avocado, sliced

Set Instant Pot to Saute, add Onions, Salt & White Pepper, Cumin and Chili Powder.  Saute until onions are soft.  Add Original Sauce, Green Chilis, Enchilada Sauce and Chicken Stock and stir.  Add remaining ingredients and set Instant Pot to Meat/Stew for 25 minutes.

Remove chicken and shred, then add back to the soup.  Serve and garnish with Avocado slices, Cotija Cheese, crumbled Tortilla Chips and Crema.  Squeeze lime and ENJOY!!!

You can absolutely make this dish in a skillet (preferably cast iron).  This version is for the Instant Pot (same for crockpot, just increase cooking time).

2 lbs Boneless Skinless Chicken, cut into 1" pieces

3 T Olive Oil

2 Lrg Onions, halved & thinly sliced

1/2 C Sherry

2 T fresh thyme leaves (or bundle into a bouquet garni)

2 T Original 'Everything' Sauce

3 T Flour

1 T garlic, minced

28 oz Beef Broth, low sodium

1 lb Baby Golden Potatoes

Salt & Pepper

1 C Gruyere cheese, shredded

Set Instant Pot to Saute (or skillet to medium heat) and add 2 Tbs Olive Oil and Onions, 1/4 tsp Salt & Pepper, and fresh Thyme.  Cook until onions are soft, stirring occasionally.  Add Sherry and reduce to simmer, cooking until onions start to caramelize.  Stir in Garlic and cook 1 to 2 more minutes.  

Add 1/4 tsp Salt & Pepper to flour and use to coat chicken pieces.  Add chicken, potatoes and beef broth to Instant Pot and change setting to Meat/Stew with a time of 20 minutes.  Seal Instant Pot. *

We like to sop up the liquid with a good crusty bread.  So, portion onions, chicken and potatoes with enough liquid for sopping into oven safe dishes that have a good lip on them (or a crock made for soup).  Cover with Gruyere cheese and broil for 1 to 2 minutes.

*If using skillet, transfer to a waiting 350 degree oven for 30 to 40 minutes, until potatoes are tender.  Then cover with Gruyere and turn oven to broil for 1 to 2 minutes, until melty and browning.

Garnish with fresh thyme leaves, if desired.

1 whole chicken
4 Tbs Jessi’s Flaming Fruit Sauce, in any flavor
Large chopped vegetables (I usually use onions, carrots, celery, parsnips, mushrooms)
1 Cup chicken stock
Salt and white pepper, to taste

Preheat oven to 350 degrees.  Layer chopped vegetables, pour in chicken stock and season with salt and pepper.  Place whole chicken on top.  For more crispy skin, you can buy a chicken that has been quartered (or quarter it yourself) and place it over the veggies, skin side up.   Bake until the chicken reaches an internal temp of at least 165 degrees, approximately 40 minutes if quartered, 1 hour 15 minutes if a whole chicken (depends on the size of the chicken). 

Once internal temp reaches 165 degrees, turn heat up to 450 for approximately 5 minutes, just to crisp the skin (skip this step if skin is already crispy enough).  Take out and glaze with any flavor of Jessi’s Flaming Fruit Sauce.  Place under broiler for approximately 2 or 3 minutes, just until the sauce begins to brown.

Serve with potatoes or rice.  In this picture, I used grilled zucchini and made coconut rice with chili dusted mango.