Vittoria’s Citrus Ginger Chicken

This is not another boring chicken dish. We guarantee it! The citrus ginger sauce is full of flavor. You can adjust the “heat” to your taste. This recipe is “medium” heat. You can watch us prepare this on Todd & Vittoria’s Food Adventures

Ingredients

For the Sauce

• 2 TBSP Olive oil
• 2 cloves Garlic, minced
• 1/4-1/3cup finely diced fresh Ginger
• 2 Chili peppers sliced
• 2 tsp chopped Cilantro
• 2 Vegetable bullion cubes
• 3 cups/750ml Orange juice
• 1 cup/250ml Lemon juice
• 1/4 cup/63ml Lime juice
• 1 tsp Chili paste (to taste)

For the Chicken

• 2lb/1kg boneless chicken, sliced or cubed
• 1/2 cup flour
• 3 TBSP Olive oil
• 3 TBSP butter
• 1 clove Garlic, minced
• 1/4 cup Ginger, finely diced

Preparation

The Sauce

1. In a sauté pan over medium-high heat, add olive oil, garlic & ginger. Sauté until garlic is becoming transparent.
2. Stir in chili pepper and cilantro.
3. Add vegetable bullion and fresh squeezed citrus juices. Bring to boil. Reduce heat and simmer.
4. Add chili paste to taste.
5. If you’d like the sauce to be thicker, make a rue with 1/2 c cold water and a few TBSP of flour or corn starch. Whisk the rue to make sure it is smooth. Add to the sauce, stirring constantly to combine so that you do not get lumps!

The Chicken

1. After cutting the chicken into desired pieces, toss them with flour to coat evenly.
2. Add butter and olive oil to a large sauté pan. Place over medium-high heat.
3. Cook the chicken in batches, avoid over crowding the pan. Turn to brown both sides. When browned, remove chicken pieces from pan and set aside as you continue to cook the remainder of the chicken.
4. Add the browned chicken to the sauce, folding in coat the chicken. Simmer for a few minutes until chicken has finished cooking.

Serving suggestions: We love to make a simple rice pilaf to serve along with this. You could alternately serve with mashed potatoes, or angle hair pasta.

This also pairs well with the Green Beans ~ Sauté Asian Style

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