Orange and Soy Glazed Chicken

Tonight I made one of the “quick” recipes out of the new issue of Fine Cooking. I don’t think its quite fair to call something a 30 minute meal just because people who cook for a living can do it in that amount of time.  Regardless it was quite delicious, but there was WAY too much sauce (I halved it below) and it was a bit thin for my taste, which always seems to happen with my sauces, either some more cornstarch or longer simmering time is needed.  It had a good amount of orange flavour without being overwhelming and mushrooms were perfect, moist and popped in your mouth.  I made it with steamed brocolli and I found an AMAZING recipe for steamed rice that really was terrific.

Serves One

For the Chicken
3 chicken tenderloins, trimmed of fat
8 cremini mushrooms
2 green oninons (green parts only), cut into 3″ length

For the Sauce
1/4 c soy sauce
1/6 c sugar
1 Tbs mirin
1/4 tsp orange zest
1 Tbs orange juice
3/4 tsp cornstarch

Making It
The chicken
1. Preheat the oven to 450, put the rack 7″ from the broiler
2. Place shitakes on lightly oiled broiler pan and put green onions and top, top with chicken
3. Cook for 20 minutes

The sauce
4. Mix together the soy sauce, sugar, mirin, and orange zest and simmer to dissolve sugar
5. Mix together orange juice and cornstarch seperately then add to simmering sauce
6. Stir constantly till tick and glossy (1 minute supposedly)
7. Add more cornstarch and cook way longer because there’s no way its thick enough yet


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