Welcome to the middle of the week! The beginning of the year always flows by so quickly. Soon it will be March and then before you know it we're half way through 2015! It's been quite a different year for me so far, having had to chance my routines due to moving and a new job. I had to cancel my gym membership as it was too far away and couldn't rationalising getting a new one somewhere closer. The thing I miss the most is yoga. The thing I miss even more the most is doing yoga with Charli (who has since moved to London!).
I admit, takeout can be very convenient, delicious and handy. Owen and I are quite big fans of thai food, having tried lots of different thai restaurants all around Wellington. Their food is just so good, and can be more on the sweet side if that's your thing. I've been trying to replicate some of the take-out dishes we've had lately, opting for a more healthier 'at-home' style than the usual greasy takeout version. I really enjoy any citrus dish such as lemon or orange chicken, so I thought I'd give one of them a go before moving on to the more complicated ones (one day I will master the art of roti!).
This is a great family meal - everyone in my family loved it. The beautiful orange colour topped with the fresh, green spring onions pretty much guarantee that your meal will have a nice presentation. Of course you can top it up with veggies if you wish, but I held back on this version. I opted for chicken as I think it goes really well with the orange sauce and, I'll admit, I'm a bit of a chicken fan - often reaching to that first by default. I'm sure beef strips would be just as tasty. I like to think this dish has gotten me one step closer to making one of my favourite dishes - sweet & sour chicken - speak of, does anyone know of a good recipe for it? Would love to see!
1 cup of fresh orange juice
1/2 cup of soy sauce
3 tbsp of crushed ginger
2 tbsp of crushed garlic
2 tbsp of olive oil
1 1/2 tbsp of rice vinegar
2 tsp of brown sugar
2 tsp of orange zest
1/4 tsp of white pepper
1 kg chicken breast, sliced into thin strips
1 tbsp of corn flour
Handful of spring onions, diced
Sesame seeds for garnish
Rice for four
To make the marinade, in a bowl combine orange juice, soy sauce, ginger, garlic, a dash of olive oil, rice vinegar, brown sugar, orange zest and pepper. Whisk gently. Add chicken to the marinade and coat. Refrigerate for one hour.
After an hour, heat a large wok with remaining olive oil. Remove the chicken from the marinade and cook, turning often until well done. Whisk a few drops of water with the cornflour in a separate bowl and add to the left over marinade. Pour marinade over the chicken in the wok and cook through. Add the spring onions in the last two minutes.
Serve over rice and sprinkle with sesame seeds for garnish.
This recipe is inspired by Food 52.
I’m Femke. A 20 something year old graphic designer, yoga-lover and food enthusiast. Welcome to my blog - a place for delicious food and inspiration.
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