Oriental chicken or turkey
This dish is made in a similar way to Orange Chicken with orange peel used to intensify the orangey flavour but if fresh oranges are not economically available, tinned mandarin oranges can be substituted. The sweetness of the dish is tempered with pineapple and warm spices. A little sugar can be added to the sauce if not enough sweetness is being contributed by the fruit.
Powdered onion and garlic can be substituted for fresh. This is a low-sodium recipe requiring little salt as additional seasoning – the celery and the combination of flavours act as a salt substitute.
Powdered onion and garlic can be substituted for fresh. This is a low-sodium recipe requiring little salt as additional seasoning – the celery and the combination of flavours act as a salt substitute.
Ingredients for oriental chicken or turkey
for 4 people
2 tbsp (30ml) of olive or canola oil
12 oz (340g) of cooked chicken or turkey, cubed
1 medium onion, chopped
2 cloves of garlic, thinly sliced
2 stalks of celery, thinly sliced
3 carrots, quartered lengthways and chopped
1 bell pepper, deseeded, pith removed and cut into long strips
4 tinned pineapple rings, cut into eighths
1 fresh orange
1 cup (240 ml) juice from the tinned pineapple
1 cup (240 ml) of orange juice
1” (2.5cm) of fresh ginger root, peeled & finely chopped or 1 tsp of ground ginger
2 tsp of balsamic vinegar
Salt & black pepper to taste
¼ tsp of red pepper flakes (optional)
12-16oz (340-454g) of long grain rice
2 tbsp (30ml) of olive or canola oil
12 oz (340g) of cooked chicken or turkey, cubed
1 medium onion, chopped
2 cloves of garlic, thinly sliced
2 stalks of celery, thinly sliced
3 carrots, quartered lengthways and chopped
1 bell pepper, deseeded, pith removed and cut into long strips
4 tinned pineapple rings, cut into eighths
1 fresh orange
1 cup (240 ml) juice from the tinned pineapple
1 cup (240 ml) of orange juice
1” (2.5cm) of fresh ginger root, peeled & finely chopped or 1 tsp of ground ginger
2 tsp of balsamic vinegar
Salt & black pepper to taste
¼ tsp of red pepper flakes (optional)
12-16oz (340-454g) of long grain rice
How to make oriental chicken or turkey
How to make oriental chicken or turkey
Add the rice to a large pot and top up with water to twice the depth of the rice. Sprinkle over a tablespoon of powdered bouillon instead of salt. Bring the pot to the boil and then turn the heat down to LOW. Cover the pot and leave the rice to simmer. Check the rice after 15 minutes and add a little more liquid if necessary (when fully cooked, after 20-25 minutes, the rice will have absorbed almost all the liquid). When the rice is fully cooked (it should not feel ‘gritty’ when tasted), adjust the seasoning if necessary.
While the rice is cooking, heat the oil in a large skillet or sauté pan. Add the onion, garlic, celery and carrots. Cook for a moment and then add the cubed cooked meat and sliced bell pepper.
Cut the orange into eighths and cut the flesh away from the skin. Remove the white pith from the orange flesh. Add to the pan with the cut pineapple rings.
Add the juice from the tinned pineapple and the orange juice. Sprinkle over the balsamic vinegar and the ginger.
Season with salt and pepper to taste and add the red pepper flakes, if desired. Adjust the sweetness with a little sugar, if necessary.
For an extra orangey flavour, grate the orange peel into the dish or lay the pieces of orange peel on top (remove the pieces before serving the dish).
Bring the dish to a boil and then immediately turn it down to LOW and leave to simmer gently.
Check after 10 minutes (at the same time as you check the rice) to see if you need to add any more juice. Add another ½ cup (120ml) of orange juice or pineapple juice if the sauce seems a little thick – the dish will be simmering for a few moments more while the rice finishes cooking. Taste the dish and adjust the seasoning, if necessary (you can add garlic or onion powder or celery seed in preference to salt).
Just before serving, turn up the heat and bring the dish back to the boil, while stirring constantly. Add a little more juice if the sauce is too thick.
Drain the rice and spoon individual servings onto plates. Serve the cubed chicken or turkey and sauce over the rice.
Notes
This recipe also works well with other cooked meat such as pork or beef.
If you do not have leftover turkey or cooked chicken (for instance, from making chicken stock), cut fresh chicken into cubes and brown it on all sides before starting to add the onion and the rest of the ingredients.
For other ideas on how to use up cooked meat, try Sweet & Sour Turkey or Turkey Alfredo with the meat of your choice.
Add the rice to a large pot and top up with water to twice the depth of the rice. Sprinkle over a tablespoon of powdered bouillon instead of salt. Bring the pot to the boil and then turn the heat down to LOW. Cover the pot and leave the rice to simmer. Check the rice after 15 minutes and add a little more liquid if necessary (when fully cooked, after 20-25 minutes, the rice will have absorbed almost all the liquid). When the rice is fully cooked (it should not feel ‘gritty’ when tasted), adjust the seasoning if necessary.
While the rice is cooking, heat the oil in a large skillet or sauté pan. Add the onion, garlic, celery and carrots. Cook for a moment and then add the cubed cooked meat and sliced bell pepper.
Cut the orange into eighths and cut the flesh away from the skin. Remove the white pith from the orange flesh. Add to the pan with the cut pineapple rings.
Add the juice from the tinned pineapple and the orange juice. Sprinkle over the balsamic vinegar and the ginger.
Season with salt and pepper to taste and add the red pepper flakes, if desired. Adjust the sweetness with a little sugar, if necessary.
For an extra orangey flavour, grate the orange peel into the dish or lay the pieces of orange peel on top (remove the pieces before serving the dish).
Bring the dish to a boil and then immediately turn it down to LOW and leave to simmer gently.
Check after 10 minutes (at the same time as you check the rice) to see if you need to add any more juice. Add another ½ cup (120ml) of orange juice or pineapple juice if the sauce seems a little thick – the dish will be simmering for a few moments more while the rice finishes cooking. Taste the dish and adjust the seasoning, if necessary (you can add garlic or onion powder or celery seed in preference to salt).
Just before serving, turn up the heat and bring the dish back to the boil, while stirring constantly. Add a little more juice if the sauce is too thick.
Drain the rice and spoon individual servings onto plates. Serve the cubed chicken or turkey and sauce over the rice.
Notes
This recipe also works well with other cooked meat such as pork or beef.
If you do not have leftover turkey or cooked chicken (for instance, from making chicken stock), cut fresh chicken into cubes and brown it on all sides before starting to add the onion and the rest of the ingredients.
For other ideas on how to use up cooked meat, try Sweet & Sour Turkey or Turkey Alfredo with the meat of your choice.
