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Champps Orange-Ginger Chicken




Source of Recipe


the web


List of Ingredients




1 oz. olive oil
7 oz. chicken breast, pounded and cut into 3-oz. portions
1 tablespoon. seasoned flour
1 tablespoon. fresh ginger, minced
1 teaspoon. fresh garlic, minced
1 oz. sesame oil
Asian vegetables (a mix of mushrooms, snow peas, julienned carrots,sliced celery, bok choy, water chestnuts and baby corn)
1 cup soy sauce,
1/4 cup chili sauce
3 tablespoons. oyster sauce
4 tablespoons. green onions, chopped
2 oz. white wine
3 oz orange marmalade sauce (mixture of orange marmalade, soy sauce, fresh
minced ginger and red pepper flakes to taste)
2 tablespoons. green onions, sliced
10 oz. cooked jasmine rice
.

Recipe



In a saucepan, combine 2 tablespoons. green onions, oyster sauce, chili sauce and soy sauce. Bring mixture to a boil; cook until reduced and thickened. Cover and chill until ready to use.

Heat olive oil in a sauté pan. Lightly dredge chicken in flour. Place chicken in the sauté pan; cook until one side is golden brown, then turn chicken over. Add ginger and garlic. Continue cooking chicken until the second side has browned. When the chicken is almost done, deglaze the pan with white wine. Add orange marmalade sauce; cook 1 minute. Add green
onions; remove pan from heat.
Heat sesame oil in a separate sauté pan over medium heat. When the pan is hot, add the Asian vegetable mixture. Add 2 oz. oyster sauce mixture; cook 2 to 3 minutes.

Place the jasmine rice on a warmed plate. Place vegetables, chicken and sauce beside the rice.