During the California Gold Rush, early Chinese immigrants lacked the ingredients traditionally used in their cooking. According to the "Oxford Encyclopedia of Food and Drink in America," they made do to create the now-American-staple, chop suey. After that, Chinese-American cuisine took a life of its own.
The Americanized version of orange chicken (from the Hunan province of China) remains a favorite at American Chinese restaurant chains. No one can deny the savory-sweet deliciousness of this hybrid dish. Chefs continue to improve and add exotic twists to this delicious meal. This fall, please your family and satisfy your taste buds with this flavor-packed Moroccan orange chicken recipe.
- 3 tbsp. olive oil
- 1 lb. thin chicken breast cutlet
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 c. all-purpose flour
- 1 small red onion (sliced)
- 2 large navel oranges
- 1/2 c. pitted green olives (halved)
- 2 c. cooked rice pilaf
1. In a large skillet on medium-high, heat olive oil.
2. Sprinkle your chicken cutlets with salt and pepper.
3. Cover chicken cutlets completely in flour.
4. Cook for 3-4 minutes until golden brown, turning once over.
5. Transfer cutlets onto a large plate.
6. Reduce heat to medium and add red onions. Cook for 2 minutes until brown.
7. Squeeze juice of 1 1/2 oranges into the skillet.
8. Slice remaining 1/2 orange into thin slices. Add to skillet.
9. Add green olives and 1/4 cup of water into skillet.
10. Garnish with parsley. Serve over rice pilaf.
Nutritional Facts (per serving): About 440 calories, 31 g. of protein, 40 g. of carbs, 18 g. of fat (3 g. saturated), 3 g. of fiber, 790 mg. of sodium
Nothing beats a hearty home cooked meal this holiday season. Pair it with a mouthwatering dessert to make this an unforgettable dining experience. Just make sure to keep the recipe on hand for those eager to recreate it.
Recipe and image adapted from Good Housekeeping.