Spicy Orange Chicken
|Cooking oil||1 Tablespoon|
|Baby spinach||20 Ounce (Two 10 Ounce Packages)|
|Reduced-sodium soy sauce||1 Tablespoon|
|Grated fresh ginger||1 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Skinless boneless chicken breast strips||1 Pound|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
Remove peel and white membrane from one orange.
Slice orange crosswise; halve slices.
Squeeze enough juice from the remaining orange to measure 1/3 cup; set aside.
In a 4-quart Dutch oven heat 1 teaspoon of the oil over medium heat.
Add the spinach; cover and cook for 4 to 5 minutes or just until wilted, stirring occasionally.
Drain and transfer to a serving platter.
Cover and keep warm.
Meanwhile, in a small bowl combine the 1/3 cup orange juice, the soy sauce, honey, ginger, cornstarch, and crushed red pepper.
Sprinkle chicken with salt and black pepper.
Wipe out Dutch oven with a paper towel.
In Dutch oven heat the remaining 2 teaspoons oil over medium-high heat.
Add garlic; cook and stir for 30 seconds.
Add chicken; cook and stir for 2 to 3 minutes or until chicken is no longer pink.
Stir orange juice mixture; add to chicken in Dutch oven.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.