Sczechwan Fried Chicken Breasts
Apr 11, 2013 14:22:03 GMT -5
Post by PrisonerOfHope on Apr 11, 2013 14:22:03 GMT -5
SZECHWAN-FRIED CHICKEN BREASTS
1 Tbsp. lite soy sauce
1 rounded tsp. grated fresh ginger
2 1/2 tsp. Mongolian Fire Oil OR chile oil, divided
1/2 tsp. granulated sugar
1/3 c. all-purpose flour
1 Tbsp. vegetable oil
4 skinless boneless chicken breast halves (about 1 1/4 lb.)
3/4 c. no sugar added apricot preserves
3/4 c. fat free reduced sodium chicken broth
Juice of half an orange
Shredded orange peel
Thinly sliced green onions
Hot cooked rice
Whisk together soy sauce, ginger, 1 tsp. fire (or chile) oil and sugar in a small bowl; set aside.
Place the flour in a shallow bowl.
Brush both sides of the chicken breast halves with the soy sauce mixture. Dip each piece of chicken in flour to lightly coat, tapping off any excess flour.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 8-10 minutes, flipping halfway through the cooking time, until golden brown, the juices run clear and the chicken is no longer pink in the center. Remove chicken from skillet; cover with foil to keep warm. Depending on the thickness of the chicken breast halves, you can also finish cooking them in the oven. To do this, brown the chicken on both sides, then transfer the pieces to a shallow baking pan lined with foil which has been sprayed with nonstick cooking spray. Bake @ 350 degrees until chicken is cooked through, about 15-20 minutes.
Add the apricot preserves, chicken broth, the juice of half an orange and remaining 1 1/2 tsp. fire (or chile) oil to the skillet. Cook, stirring constantly, over medium heat until preserves are melted and the mixture is heated through.
Spoon the sauce over the chicken and sprinkle with shredded orange peel and sliced green onions. Serve with hot cooked rice. 4 servings.