I have had several requests lately for simple, chicken dishes. I think sometimes we forget how much you can actually do with that protein. I often get into a “chicken rut” and think “seriously, I cannot eat chicken again for as long as I live!” That’s why I’m so glad that people share their recipes online and in magazines so that I can get a fresh perspective. So, here’s my adaptations to a Better Homes and Gardens recipe for chicken.
Spicy Orange Chicken over Sautéed Spinach
2 oranges 1 T canola oil, divided 2 9oz packages of baby spinach 1/4 tsp freshly ground nutmeg 1 T reduced sodium soy sauce 1 tsp honey 1 tsp ground (or fresh) ginger 1/2 tsp cornstarch 1/4 tsp crushed red pepper flakes 1/4 tsp sriracha sauce 1 lb boneless, skinless chicken breast strips salt and pepper 3 garlic cloves, minced Orange zest from left over peel
Remove the peel and white membrane from only of the oranges only. Section the orange and set aside.
In a dutch oven or large skillet, heat one tsp of the oil over medium heat. Add the spinach and nutmeg, cover and cook for 4 to 5 minutes or until just slightly wilted, stirring occasionally. Drain and transfer to serving dish; cover to keep warm.
Meanwhile, in a small bowl, squeeze enough juice from the remaining orange to make about 1/3 C. To that, add the honey, soy sauce, ginger, corn starch, red pepper flakes and the sriracha. Stir and set aside.
Sprinkle the chicken with salt and pepper. Wipe out the dutch oven or skillet with a paper towel. Heat the remaining 2 tsp of oil over medium heat. Add the garlic then the chicken. Cook chicken until it’s no longer pink; about 2 to 3 minutes. Stir orange juice mixture and add to the chicken. Cook and stir until thickened and bubbly. Stir in orange sections just long enough to warm through, maybe 1 minute. Spoon orange and chicken mixture over spinach. Grate some of the leftover orange peel over the dish and serve!
The recipe says it makes 4 servings, but I think it’s about enough for 3. Isn’t if gorgeous?!
This dish would also be very easy to make if you don’t like spicy food. Simply leave out the red pepper flakes and sriracha sauce. The honey and soy sauce would still be enough flavor to go along with the orange juice.
I liked this meal a lot and will have to keep it on file, and compared to a lot of the recipes I “get myself into,” this one was pretty quick!