Jasmine Orange Chicken
This is a sweet and tangy dish with soft floral notes of jasmine.25 m 2
- 1 1/2 lbs. chicken breast
- 2 tbsp. cooking oil
- 1 tbsp. white wine vinegar
- 2 tbsp. cornstarch
- 1/2 c. chicken broth
- 1/4 c. strong concentrated Adagio jasmine tea
- 8 oz. orange marmalade
- zest of 1 lemon
- 3 scallions, chopped in 2" pieces
Dice chicken into 2-3" pieces.
Heat oil in skillet; add chicken pieces and cook until browned, 4-5 min.
Remove chicken from skillet and set aside.
Turn down heat to medium; add tea to skillet and deglaze the pan, scraping the bottom.
Add vinegar. Whisk in cornstarch. Add broth. Add marmalade and whisk. Stir in zest.
Add chicken back into skillet. Simmer till cooked through.
Toss with scallions.
Serve with fluffy white rice.
add marmalade and whisk lightly