Chicken in orange sauce
During an enchanting journey through Marrakech, Morocco, I encountered the divine Chicken in Orange Sauce, a dish that pairs succulent chicken with a vibrant orange sauce, delightfully tangy and sweet with a hint of exotic spices. Motivated to replicate this culinary treasure at home, I embarked on a journey of experimentation, ultimately succeeding in creating a harmony of flavors that transport you straight to Morocco. I am thrilled to share this recipe with you, inviting a piece of Moroccan marvel into your dining experience.
Equipment
- 1 same pan
Ingredients
- 1 cup orange juice
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- Pinch of hot pepper
- 4 teaspoons of honey or brown sugar
- 1 teaspoon orange zest
- 3-4 skinless chicken breasts cut into large cups
- Vegetable oil for frying
Instructions
- Mix all ingredients (except chicken) as is set aside.
- On high heat fry the meat until golden brown, passed on to a plate and set aside aside.
- In the same pan, where roasted meat, add the sauce, over medium heat, constantly interfering, cook about 10 minutes, the sauce should thicken much, and evaporated to about half.
- Add the chicken to the sauce and well interfere.