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Chicken Strips With Orange Plum Sauce

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  Brushing spices 1 Teaspoon
  Ginger powder 1⁄2 Teaspoon
  Five spice powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken breasts 2 , skin discarded, boned
  Orange sauce/Plum sauce 4 Tablespoon (As Needed)
  Freshly grated ginger root 1⁄2 Teaspoon
  White vinegar 2 Teaspoon
  Soy sauce 1 Teaspoon
  Sugar 4 Teaspoon
  Freshly squeezed orange juice 1
  Chicken stock 1⁄2 Cup (8 tbs)
  Orange flavored liqueur 2 Tablespoon
  Sauce 2 Tablespoon
  Cornstarch 1 Tablespoon, mixed with 2 tablespoons water
  Water 2 Tablespoon

Combine brushing spices and salt with wine.
Cut chicken breasts in half and then cut each half into 4 or 5 strips each.
Brush chicken pieces generously with brushing spices.
Set aside and prepare sauce.
Combine all sauce ingredients, except cornstarch mixture, in small saucepan.
Bring to boil over medium heat and reduce to simmer.
Stir in cornstarch mixture.
Simmer until sauce thickens slightly.
Preheat stovetop grill.
Brush grill surface lightly with oil.
Cook chicken strips for about 4 to 5 minutes over medium-high heat.
Turn chicken strips once or twice during grilling.
Chicken is done when it is slightly firm to the touch and juices run clear when chicken is cut with a knife.
Remove chicken strips and mound in the center of serving dish.
Top with sauce.

Recipe Summary

Main Dish

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Chicken Strips With Orange Plum Sauce Recipe