sauce:
1 1/2 c water
1/2 orange, sliced and with pits removed but keep the skin on
Blend these until only tiny bits of orange remain. It gets quite frothy. Pour into a small saucepan.
Add:
1 c brown sugar (I use light brown sugar)
1/3 c rice vinegar (red wine vinegar makes a nice substitute if necessary)
2-3 tsp soy sauce
scant 1/3 c lemon juice
1/4 tsp powdered ginger
1/4 tsp garlic powder
1 tsp dried snipped chives or chopped green onion
1/4 tsp red pepper flakes or a dash of red pepper powder
Bring to a boil. Remove it from heat and let it sit for 10 minutes or until you get back to it.
Mix 10 tsp cornstarch in a bowl with about 1/4 c water--enough to make it liquid. Pour this into the slightly cooled sauce. Return to high heat and bring to a boil. It will clarify slightly and thicken quickly after it begins to boil. At this point, remove it from the heat and let it cool.
It's done.
Cook chicken pieces (I prefer boneless skinless breasts with this sauce). Coat with sauce or serve sauce as a "dipping sauce".
1 1/2 c water
1/2 orange, sliced and with pits removed but keep the skin on
Blend these until only tiny bits of orange remain. It gets quite frothy. Pour into a small saucepan.
Add:
1 c brown sugar (I use light brown sugar)
1/3 c rice vinegar (red wine vinegar makes a nice substitute if necessary)
2-3 tsp soy sauce
scant 1/3 c lemon juice
1/4 tsp powdered ginger
1/4 tsp garlic powder
1 tsp dried snipped chives or chopped green onion
1/4 tsp red pepper flakes or a dash of red pepper powder
Bring to a boil. Remove it from heat and let it sit for 10 minutes or until you get back to it.
Mix 10 tsp cornstarch in a bowl with about 1/4 c water--enough to make it liquid. Pour this into the slightly cooled sauce. Return to high heat and bring to a boil. It will clarify slightly and thicken quickly after it begins to boil. At this point, remove it from the heat and let it cool.
It's done.
Cook chicken pieces (I prefer boneless skinless breasts with this sauce). Coat with sauce or serve sauce as a "dipping sauce".
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