Did you know that along with today being Easter Sunday that it's also National Citrus Day? Yep, it's true and in order to celebrate, this weeks #SundaySupper is all about citrus fruits and what they can bring to both sweet and savory dishes and desserts.
For me, when faced with the question of sweet or savory, I will nine time out of 10 pick savory which is why I picked this recipe to share.
I found it in a Southern Living cookbook and then tweaked the heck out of it so it no longer resembles the original in any way, shape or form except that it still has chicken, citrus and ginger.
Seeing as how it's still a bit nippy here in the Midwest, I also brought the cooking process from the chilly outdoor grill to the warmth and coziness of the kitchen to make it into an Asian inspired stir-fry dinner. I was very pleased with the results, and the flavors combined with the citrus, fresh broccoli and garlic was simply divine.
CITRUS-GINGER CHICKEN {PRINT THIS RECIPE}
1 1/2 pounds boneless, skinless chicken cut into 1"-2" pieces
3 tablespoons peanut oil - divided
salt and pepper to season
1 jar low-sugar orange marmalade
1 lime, zested and juiced
1 teaspoon garlic, minced
1 orange, juiced
1 1/2 teaspoons freshly grated ginger
2 tablespoons teriyaki sauce
1 teaspoon ground coriander
1 can (11 ounces) mandarin orange segments, drained.
1 teaspoon salt
1/2 teaspoon black pepper
3-4 cups fresh broccoli florets
Brown rice
-Pat the cup up chicken dry with paper towels and season with salt and pepper.
-Heat a wok or large skillet to medium high and add half the peanut oil.
-Brown half the chicken in the wok at a time (stirring occasionally). Remove and keep warm.
-Continue browning the second batch of chicken the same way. Remove. and keep warm.
-In a medium bowl, combine the orange marmalade, lime juice and zest, orange juice, garlic, ginger, teriyaki sauce, coriander, salt and pepper. Stir well to combine. Set aside.
-Reduce the heat of the wok to medium and add more peanut oil and the broccoli. Season with salt and pepper. Stir occasionally.
-Cook for 2-3 minutes so it's crisp tender.
-Add the chicken back into the wok and stir all to combine,
-Add in the orange marmalade sauce and cook in the wok until the chicken is cooked through (approximately 5 minutes).
-If you like you can add a little cornstarch to 1/2 cup of water to thicken the sauce.
-At the last minute add in the mandarin orange segments and serve over brown rice.
I hope you've enjoyed this recipe and all the other recipes involved with this weeks citrus #SundaySuppers. The links are below with everything your little citrus loving hearts could ask for!
Until we eat again,
Better with Citrus Breakfasts:
Big On Citrus Breads & Condiments:
Make You Pucker Salads, Sides, & Main Dishes:
Sour Citrusy Sweets & Desserts:
Sour Sips & Drinks:
Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
Labels: #SundaySupper, broccoli, brown rice, chicken, dinner entrée, ginger, lemon, Let's Eat, main, main course, orange, stir fry
