Asian Orange Peel Chicken

It has been a long time since we have had any sort of Asian cuisine, so I thought that Orange Peel Chicken would be a good Saturday supper choice. 

Rather than a batter for the chicken, I dredged the sliced chicken breast in cornstarch before frying in a lightly-oiled nonstick pan until browned.

I made the sauce from the peels of two oranges - minus the bitter pith, the juice, 1/4 cup brown sugar, 5 minced garlics, similar amount of minced ginger, and a splash of soy sauce to prevent it from getting too sweet. Sautee the peels until both sides have some browning, then add the garlics and ginger to cook thru. Before the garlics and ginger start to brown, add the orange juice and brown sugar. 

When the sauce had boiled down into a sort of caramel, I folded the chicken in to reheat.

Served with Thai jasmine rice and green beans, it was very tasty and a lot healthier than the battered-and-deep-fried version that restaurants tend to feature.