Friday night is my absolute favorite time of the week: the weekend is stretching ahead of you, and there's a world of possibilities. This Friday was even better as, due to some brilliant and completely unexpected circumstances I finished work a bit earlier than usual. When I arrived home, I felt like treating myself to a tasty dinner and a cup of strong coffee and curling up in my armchair to read Dexter In The Dark (a great read, btw). I had an astonishingly beautiful piece of turkey breast, and thought I might somehow enhance it with bacon. However, then I remembered I had seen a pretty cool looking orange chicken recipe over at Dishing Up Delights and decided to give it a try. On Friday I made little turkey breast rolls with leeks and carrots, and then served them with the orange sauce. It was so good I had to make it again today, but this time I didn't bother with the rolls. I just stir-fried the meat with some carrots and followed the original recipe with just a few changes.
Even my husband enjoyed this recipe, and he generally doesn't like Asian cuisine. I, on the other hand adore it, and am really happy that I have finally found a recipe that truly tastes like stuff from a good Chinese restaurant.
1.5 lb/700 g turkey or chicken breast, diced
3 carrots, peeled and finely diced
1/2 cup toasted sesame seeds
2 cloves garlic, minced
1/2 cup scallions, sliced
2 tbsp corn starch
For the sauce
2 oranges, peeled and roughly chopped
1/2 cup chicken stock
3 tbsp soy sauce
juice of 1/2 lemon
1 tbsp sugar,
2 tsp corn starch
salt and chili powder to taste
Season the meat with salt and coat it with the corn starch. Fry the meat and carrots in hot oil until the carrots are cooked and the meat golden. Remove from heat and when it cools down slightly, add the toasted sesame seeds, scallions and garlic.
In a saucepan combine all of the ingredients for the sauce, apart from the corn starch. Boil for 3-5 minutes, then run through a strainer (to get all of the juice from the oranges, mash them slightly with a fork). Return the strained liquid to the saucepan, bring to a boil, and add the corn starch dissolved in a tablespoon or two of water. When the sauce thickens, remove from heat and add it to the meat and vegetables. Stir to coat everything. Serve with rice.