Orange Marmalade Chicken with Sesame Ginger Roasted Beets
This recipe was actually a lot of fun to make because it was out of my comfort zone and I was surprised at how easy it was to make and how delicious both of them ended up being. The beets I got from Tree Folk Farm and the orange marmalade came from Canning is my Jam. I made these with sticky rice which was also super delicious and easy.
The recipe for both is listed below:
Orange Marmalade Chicken
Ingredients:
FOR THE SAUCE:
1 jar of orange marmalade
3 tablespoons soy sauce
3 tablepoons rice vinegar
3 garlic cloves, minced
2 tsp grated ginger
1/4 tsp crushed red pepper flakes (optional)
FOR THE CHICKEN:
3 tbsp vegetable oil
1 1/2 lbs boneless, skinless chicken breast, cut into 1- inch pieces
3/4 tsp kosher salt
1/4 tsp black pepper
1/4 cup cornstarch
Directions: In a medium bowl, whisk together the marmalade, soy sauce, vinegar, garlic, ginger and red pepper flakes.
Heat the oil in a large skillet or wok over medium-high. In a ziplock bag, toss the chicken with the cornstarch, salt, pepper, and garlic powder to coat. Spread chicken in a single layer in the hot oil. Cook for 12-15 minutes flipping every 4-5, until chicken is browned and cooked through. Pour in the sauce and cook an additional 2-3 minutes, stirring frequently, until sauce thickens and glazed over the chicken. Serve with rice.
Sesame Ginger Roasted Beets
FOR THE SALAD
1 bunch of beets, with their greens
1 1/2 tablespoons olive oil
2 tablespoons toasted sesame seed
FOR THE SESAME GINGER DRESSING:
1 tablespoon minced green garlic
1 tablespoon freshly grated ginger
2 tablespoons rice vinegar
1/2 tablespoon low sodium soy sauce
1/2 teaspoon toasted sesame oil
pinch of crushed red pepper flakes
1/4 cup olive oil
PREP:
Preheat the oven to 425F.
Remove the beet greens from the beets and roughly chop them. Set the greens aside. Slice each beet in half or quarter them if they're large. Toss the beets with 1 tablespoon of olive oil and place on a rimmed baking sheet. Roast until fork tender, about 25 minutes. Toss the beets halfway through cooking.
While beets cook heat the remaining 1/2 tablespoon of oil in a large skillet over medium heat. Add the beet greens and cook until tender, about 5-8 minutes.
Whisk together all the ingredients for the dressing until completely smooth. Taste for seasonings and adjust as needed.
Divide beet greens between plates and top with roasted beets. Drizzle with the dressing and top with toasted sesame seeds. Serve warm or at room temperature.
Orange marmalade recipe comes from: https://mandyjackson.com/2020/10/12/homemade-orange-chicken-with-orange-marmalade/
Sesame Ginger Roasted Beets recipe comes from: https://dishingupthedirt.com/recipes/sesame-ginger-roasted-beets/