{"id":531,"date":"2011-07-31T14:53:38","date_gmt":"2011-07-31T18:53:38","guid":{"rendered":"http:\/\/ladyharleyrecipes.com\/?p=531"},"modified":"2011-07-31T14:53:38","modified_gmt":"2011-07-31T18:53:38","slug":"tangy-orange-and-ginger-chicken","status":"publish","type":"post","link":"https:\/\/donaldroyerdesign.com\/francais\/tangy-orange-and-ginger-chicken\/","title":{"rendered":"Tangy Orange and Ginger Chicken"},"content":{"rendered":"

Tangy Orange and Ginger Chicken<\/span><\/h1>\n

Prep Time: 15 minutes<\/strong><\/p>\n

Total Cooking Time : 15 – 2o minutes\u00a0 |\u00a0 Serves 4<\/strong><\/p>\n

\"\"<\/a><\/span><\/p>\n

INGREDIENTS:<\/strong><\/p>\n

2 tablespoons sesame seeds ( SEE HINT BELOW )
\n3 tablespoons olive oil
\n10 boneless, skinless chicken thighs,
\ncut into small pieces
\n3 teaspoons grated fresh ginger
\n1 teaspoon orange zest
\n125 ml ( 4 fl oz or 1\/2 cup ) of
\nchicken stock
\n2 teaspoons honey
\n500 g ( 1 lb 2 oz\/1 bunch )
\nbok choy, trimmed and halved<\/p>\n

METHOD:
\n<\/span><\/strong><\/h2>\n

1. Toast the sesame seeds by dry-frying them in the wok, placing under a hot grill ( broiler ) or roasting them in a 200\u00b0 C or 400\u00b0 F oven for for 5 minutes on a baking tray.<\/p>\n

2.<\/strong> Heat a wok over hight heat, add the oil and swirl to coat the sides of the wok. Add the chicken in batches and stir fry for about 3 to 4 minutes, or until golden. Remove the batches and repeat, keeping cooked chicken warm.<\/p>\n

3.\u00a0<\/strong> Return all the chicken to the wok, add the ginger and orange zest and cook for 20 seconds, or until fragrant. Add the stock and the honey and stir to combine. Increase the heat and cook for 3 to 4 minutes, or until the sauce has thickened slightly.<\/p>\n

4.<\/strong> Add the bok choy to the wok and cook until it has slightly wilted. Season with salt and pepper. Sprinkle with the toasted sesame seeds and serve immediately.<\/p>\n

\n

HINT:<\/span><\/strong> Toasting the sesame seeds before use brings out their flavor.<\/p>\n<\/blockquote>\n


\n<\/strong><\/p>\n

Prep: 20 mins
\nServes: 4<\/p>\n","protected":false},"excerpt":{"rendered":"

Tangy Orange and Ginger Chicken Prep Time: 15 minutes Total Cooking Time : 15 – 2o minutes\u00a0 |\u00a0 Serves 4 INGREDIENTS: 2 tablespoons sesame seeds ( SEE HINT BELOW ) 3 tablespoons olive oil 10 boneless, skinless chicken thighs, cut into small pieces 3 teaspoons grated fresh ginger 1 teaspoon orange zest 125 ml ( 4 fl oz or 1\/2 cup ) of chicken stock 2 teaspoons honey 500 g ( 1 lb 2 oz\/1 bunch ) bok choy, trimmed and halved METHOD: 1. Toast the sesame seeds by dry-frying them in the wok, placing under a hot grill ( broiler ) or roasting them in a 200\u00b0 C or 400\u00b0 F oven for for 5 minutes on a baking tray. 2. Heat a wok over hight heat, add the oil and swirl to coat the sides of the wok. Add the chicken in batches and stir fry for about 3 to 4 minutes, or until golden. Remove the batches and repeat, keeping cooked chicken warm. 3.\u00a0 Return all the chicken to the wok, add the ginger and orange zest and cook for 20 seconds, or until fragrant. Add the stock and the honey and stir to combine. Increase the heat and cook for 3 to 4 minutes, or until the sauce has thickened slightly. 4. Add the bok choy to the wok and cook until it has slightly wilted. Season with salt and pepper. Sprinkle with the toasted sesame seeds and serve immediately. HINT: Toasting the sesame seeds before use brings out their flavor. Prep: 20 mins Serves: 4<\/p>\n","protected":false},"author":1,"featured_media":1032,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59],"tags":[165,166,60,167,168,169],"class_list":["post-531","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat","tag-asian-recipes","tag-chicken-recipes","tag-entrees","tag-ginger-and-chicken-recipes","tag-stir-fry-chicken-recipes","tag-stir-fry-recipes"],"_links":{"self":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts\/531","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/comments?post=531"}],"version-history":[{"count":0,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/posts\/531\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/media\/1032"}],"wp:attachment":[{"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/media?parent=531"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/categories?post=531"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/donaldroyerdesign.com\/francais\/wp-json\/wp\/v2\/tags?post=531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}