Spicy Orange Chicken is a dish of American-Chinese origin.
There are claims that this recipe originally came from Hunan (a province in china) and was modified when brought here in North America for the purpose of adapting to the American palate.
1 pound skinless, boneless chicken breast strips
2 10-ounce packages baby spinach
1 tablespoon cooking oil
1 teaspoon honey
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon cornstarch
1 teaspoon grated fresh ginger
1/8 to 1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
3 cloves garlic, minced
1/4 teaspoon salt
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.