Orange juice, zest, and marmalade bring the taste of this Asian dish up a notch. This version is healthier than the deep-fried option at your favorite Chinese restaurant.
2/3 cup orange juice concentrate, thawed
5 tablespoons olive oil, divided
4 tablespoons reduced-sodium soy sauce
3 garlic cloves, minced
8 boneless skinless chicken breast tenders
4 green onions, sliced
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
2 tablespoons grated orange peel
1 teaspoon grated lemon peel
1 cup carrots, julienned
15 ounce can mandarin oranges, drained
pinch red pepper flakes
salt and pepper to taste
In a small bowl, combine orange juice concentrate, 4 tablespoons oil, soy sauce, and garlic. Pour half the sauce over chicken and marinate for 2-3 hours. Refrigerate remaining marinade.
Discard marinade from chicken. In a large skillet, sauté chicken in 1 tablespoon oil until lightly browned and cooked through. Add onions to saucepan; sauté until tender.
Pour in reserved marinade. Add marmalade, juices, honey, and peels. Stir to combine and bring to a boil.
Reduce heat and add carrots. Simmer, uncovered, for 10 minutes; stirring frequently.
Add mandarin oranges and red pepper flakes. Heat for a minute. Salt and pepper to taste.
A dish with a combination of sweet and sour pair makes a great union with Snow Flower and the Secret Fan by Lisa See, Memoirs of a Geisha by Arthur Golden, The Commoner by John Burnham Schwartz, and Hotel on the Corner of Bitter and Sweet by Jamie Ford.