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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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This chicken has a distinct orange note, with savory under-pinnings. The special habanero hot sauce used in this gives it quite a kick, but you can choose to leave it out or substitute a milder variety to suit your tastes.
The "Orange Crush" hot sauce is a kickstarter special, with orange and citrus highlights in a Habanero base. That makes this sauce hotter than usual. You can find several varieties of Orange-enhanced hot sauces out there if you can't get your paws on this specific version.
Ingredients:
1 ½ LB Boneless, skinless chicken thighs, cut into strips
1 small carrot, sliced
½ medium onion, sliced thin
1 stalk celery, slice thin
2 TBs olive oil
1 Tb crushed garlic
2 tsp omnivore salt
1 tsp black pepper
½ tsp anise seeds
½ tsp fennel seeds
½ tsp ground ginger
2 TBs orange marmalade
1 TBs soy sauce
2 TBs orange liquor (triple sec)
1 TBs “orange crush†hot sauce
1 TBs Dry Sherry
Note: Next time, include 1 TBs Orange Zest for extra "zing"
Directions:
In a large, heavy skillet, heat the olive oil over high heat until hot. Add the onions, celery, and carrots, and saute' until tender and the onions are slightly translucent.
Add the chicken and dust it with the spices. Fry until no pink is visible.
Add the rest of the ingredients except the sherry, stir together, and reduce heat to medium. Stir occasionally to make sure all the chicken is well coated with the sauce. Continue to cook over medium heat, stirring occasionally, until the sauce reduces and thickens slightly (about 6 minutes)
In the last few minutes, add the dry sherry and stir in.
Last edited on Mon Mar 24th, 2014 10:24 pm by Vargr
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