Orange Ginger Chicken
8 oz chicken breast (4 2oz pieces)
2 tablespoons shallots
1 tablespoon Thai basil julienne
1 teaspoon cilantro
1 teaspoon ginger
1 teaspoon hot chili paste
2 oz white wine
4 oz orange ginger sauce (recipe below)
1 oz chicken stock
½ teaspoon fish sauce
1 oz canola oil
Add canola oil, then chicken.
Lightly brown chicken on both sides.
Add shallots and ginger and brown lightly.
Deglaze the pan with chicken broth or white wine; reduce by half.
Add all other ingredients, reduce until chicken is cooked thoroughly and sauce is a medium consistency. If sauce is too thick, adjust with a little more chicken broth.
Serve with jasmine rice (optional).
Orange Ginger Sauce
3 teaspoons sugar
1 teaspoon ginger (julienne)
1 teaspoon mustard
2 teaspoons lemon juice
Peel one orange, remove seeds and membrane, and cut into small pieces.
Remove juice from the second orange and set aside.
Put orange pieces in pan, add sugar and ginger, and simmer until liquid is reduced by half.
Add the orange juice, along with mustard and lemon juice; boil about three minutes.