I had a taste for Chinese-style Orange Peel Chicken, and thought it could be healthier to grill the chicken instead of breading-and-frying... I split three breasts, seasoned with salt and pepper, grilled them, and cut them into bite-size slices.
Prepped the broccoli and jasmine rice, so they could finish together. Then I peeled the zest from two oranges, juiced them, chopped up some fresh garlic and ginger, and fried the zest until almost crispy. The garlic and ginger went in next, fried a minute or so until fragrant, then the brown sugar and orange juice go in. Allow the sauce to sizzle and reduce and caramelize, use a touch of soy sauce to moderate the sweetness. Add the sliced grilled chicken, toss to combine, and anoint with a sprinkle of sesame oil.
Very tasty, only a tablespoon or two of oil was used. If I were cooking only for myself, I would have added several dried red chilis when frying the orange peels, to add a little heat!
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