Honey Orange Glazed Chicken

Honey Orange Glazed Chicken

September:
National Honey Month and National Poultry/Chicken Month

Make a boring baked chicken better by glazing it with a “finger-licking good” honey-orange sauce. This is an extremely easy recipe that we used as newlyweds with limited culinary skills and kitchen tools. We still make this main dish when we do not have much energy to prepare an elaborate meal. Have some Honey Orange Glazed Chicken during National Honey Month and National Poultry/Chicken Month.

Recipe

(Adapted from Tasty Bird)

Ingredients

  • 2 chicken leg quarters, 4 thighs or 4 wings
  • Salt and pepper to taste
  • 2 teaspoons cornstarch
  • ¾ teaspoon dry mustard
  • 1 tablespoon soy sauce
  • ¼ cup honey
  • ¼ cup orange juice
  • thinly sliced oranges (optional)

Directions

Wash and pat dry the chicken parts. Season with salt and pepper. Place on a lightly foil-lined shallow baking pan, skin side up. Bake at 400 degrees F in a preheated oven or until partially cooked through and the skin is browned (about 20-30 minutes). Drain any juices. Meanwhile, make the honey orange glaze. In a small bowl, combine the cornstarch, mustard, soy sauce, honey and orange juice. Mix until well combined.

Honey Orange Glazed Chicken

Pour the glaze over the chicken. Continue baking for another 10 minutes until the glaze has thickened. Bake for another 10 minutes, spooning the glaze over the chicken. Remove from the oven. Garnish with a thin twist of an orange slice (optional) and serve hot.

Honey Orange Glazed Chicken

Marsala Chicken

Marsala Chicken

September: National Chicken Month

Islander was gifted with an apron that stated: “I like to cook with wine! (Sometimes I even add it to the food.)” Ironically, she does not like to drink wine but she sure likes to cook with it! So when she was gifted with a sweet Italian wine, Marsala, she tried it in a tiramisu recipe and loved it! When she ran out of Marsala, Highlander went to buy another bottle for her. On the back of the Gran Chef brand was the recipe for Marsala chicken. It is surprisingly simple to cook and features the full flavor of the wine. Anyone who likes to cook with wine (and sometimes add it to their food) really ought to try and make Marsala chicken for National Chicken Month.

Marsala Chicken

Recipe

(Adapted from Gran Chef)

Ingredients

  • 2 chicken breasts/cutlets, thinly sliced
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • ½ – 1 cup mushrooms, sliced
  • ½ cup Marsala wine
  • ½ cup heavy whipping cream
  • cooked fettucine, spaghetti or other pasta

Directions

Brown both sides of the chicken breasts in olive oil until cooked through. Season with salt and pepper. Saute the onion, garlic and mushrooms for about a minute. Stir in the Marsala wine and let it simmer for another minute.

Marsala Chicken

Add the cream and cook for 2-3 minutes. Place the chicken on top of the cooked pasta. Spoon the mushroom sauce over the chicken. Garnish with Italian parsley (optional).

Marsala Chicken

Notes

  • Some versions of this Marsala chicken recipe call for dredging the cutlets in seasoned flour. After they are fried in olive oil, the cutlets are set aside and the other ingredients are added to the same pan to make a gravy.
  • For something similar, check out our Champagne chicken recipe that we posted on National Champagne Day (December 31) to celebrate New Year’s Eve.
  • More Marsala may be used in tiramisu! See our blog recipe for tiramisu in October, which is National Dessert Month.
  • Thanks to Olga W. for the apron that inspired this post. And thanks to Lisa L. for our first bottle of Marsala wine that she sent from Sicily, Italy.

Kung Pao Chicken

Kung Pao Chicken

September: National Chicken Month

Highlander frequently orders kung pao chicken whenever we eat at a Chinese restaurant. But he finds that some are chintzy on the chicken and the nuts are almost non-existent. He prefers this classic Szechuan dish to be meaty, nutty, spicy and saucy instead of  the “very veggie-fied” versions serve at some of the Chinese restaurants. Highlander also likes the cashew chicken stir-fry from Islander’s Daddy, so based on his recipe she now cooks kung pao chicken for her hubby with his request for more substantial ingredients in mind. Below is our basic home-style kung pao chicken recipe in observance of National Chicken Month.

Recipe

(Inspired by Daddy)

For the chicken marinade

  • 2 chicken breasts
  • 1 tablespoon soy sauce
  • 1 teaspoon sherry or Shaoxing wine
  • ½ teaspoon oyster sauce
  • ½ teaspoon sesame oil
  • 1 teaspoon corn starch
  • vegetable or hot chili oil

Directions

Cut the chicken into bite-sized pieces. In a mixing bowl, combine the soy sauce, sherry, oyster sauce and sesame oil. Mix in the corn starch until smooth. Add the chicken pieces and marinate for 30 minutes. Heat a little oil in a wok or skillet. Brown the chicken and cook ¾ way through. Set aside and keep warm. Prepare the sauce.

Kung Pao Chicken

For the sauce

  • 4 tablespoons soy sauce
  • 2 tablespoons water
  • 2 tablespoons rice wine vinegar
  • 6 tablespoons sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons corn starch

For the stir-fry

  • 6-8 dried chili peppers
  • 2 cloves garlic, minced
  • 2 stalks green onions, diced to ¼ inch
  • ½ cup peanuts, roasted and unsalted
  • vegetable or hot chili oil

Directions

In the same wok or skillet, add a little vegetable oil, if necessary, and stir-fry the dried chili peppers, minced garlic and ¾ of the green onions for a minute.

Kung Pao Chicken

Add the chicken and heat until fully cooked. Pour in the sauce and stir until thickened. Mix in the nuts. Sprinkle the remaining green onions on top. Transfer to a platter and serve hot with rice.

Kung Pao Chicken

Notes

  • Traditionally, Szechuan peppercorns are stir-fried into the dish to add a distinctive aroma and authentic spicy flavor to the kung pao chicken. This may be hard to find in American markets because of a nearly 40-year import ban on the peppers. To add more heat to this recipe, use hot chili oil instead of the peppercorns to saute the chicken and other ingredients.
  • If you like nuts in Chinese stir-fry dishes, try our cashew chicken recipe posted on November 22 (National Cashew Day).