KCMJ's Happy News Now! Chef Stevie's Orange Recipes

ORANGE BEET SALAD
2 bunch of beets, red and yellow
2 large peeled and sliced or segmented navel oranges
1 bunch of arugula
Several thin slices of red onion
1/2 cup chopped walnuts
1/4 c chopped parsley
1/4 cup white wine vinegar
1/2 cup olive oil
2 Tbsp Dijon mustard
Salt and pepper to taste
3 Tbsp orange juice
2 minced garlic cloves
1/2 tsp orange zest
 
Boil or roast the beets and let cool.  Slice.  Arrange on plates with arugula, onion and orange slices.  Sprinkle with walnuts and parsley. Whisk together remaining ingredients and use to dress salad. Let stand 30-45 minutes.
 
ORANGE CHICKEN
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup cornstarch plus 2 tsp
1 cup chicken broth plus 1/4 c
1/2 cup freshly squeezed orange juice
1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon orange zest
1 teaspoon Sriracha
1/4 teaspoon pepper
1 teaspoon minced Ginger
1 teaspoon rice vinegar
2 cups canola oil for frying
2 oranges, sliced or segmented
1/2 teaspoon sesame seeds
1 green onion, thinly sliced
Thinly sliced red bell pepper
Cooked rice for serving
 
 
Mix the 1 c broth, orange juice, soy sauce, garlic, orange zest, ginger, sriracha, pepper and rice vinegar.  Use to marinate the chicken for 30 minutes.
Remove chicken from marinade.  Lightly dredge chicken in cornstarch and pan fry in oil. Drain on paper towels.
Blend 2 tsp cornstarch with 1/4 c broth. Heat remaining marinade to boiling. Reduce to medium and add in cornstarch mixture, stirring until thickened.  Add sesame seeds and cooked chicken.  Garnish with scallions, oranges and red bell pepper and serve over rice.
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