Talk about recipes on the fly! I am prepping a chicken stir fry for my daughters and I realized that I have no sauce for it. Well, kitchen resourcefulness kicked in and I literally whipped this up mere moments ago.
My girls love both orange chicken and sweet & sour chicken. So, I looked in the fridge, and what did I spy with my big 'ol eye? I saw half a jar of orange marmalade and some orange juice. Here's what happened next.
Ingredients
1/2 cup Orange marmalade
1/4 cup Orange juice
2 Tbs Rice vinegar (plain white vinegar would work, but add 1 tsp sugar)
1 Tbs Mirin (use 1 tsp sugar if you don't have this)
1 Tbs Hoisin sauce (basically Chinese ketchup -- I love this stuff)
Method
Combine all ingredients in a small bowl.
Microwave two minutes.
Stir well and use as you would any stir fry sauce.
Optional: If you like things spicy, I think about 1/8 tsp of cayenne, or perhaps some Sriracha, would be very good in this. I had to resist the urge to try it for now, as tender tongues await.
Afterthoughts: This would probably be a great asian barbeque sauce. I can hear the scoffs of my BBQ buddies now. I should try this on some Korean-style BBQ ribs.
My girls love both orange chicken and sweet & sour chicken. So, I looked in the fridge, and what did I spy with my big 'ol eye? I saw half a jar of orange marmalade and some orange juice. Here's what happened next.
Ingredients
1/2 cup Orange marmalade
1/4 cup Orange juice
2 Tbs Rice vinegar (plain white vinegar would work, but add 1 tsp sugar)
1 Tbs Mirin (use 1 tsp sugar if you don't have this)
1 Tbs Hoisin sauce (basically Chinese ketchup -- I love this stuff)
Method
Combine all ingredients in a small bowl.
Microwave two minutes.
Stir well and use as you would any stir fry sauce.
Optional: If you like things spicy, I think about 1/8 tsp of cayenne, or perhaps some Sriracha, would be very good in this. I had to resist the urge to try it for now, as tender tongues await.
Afterthoughts: This would probably be a great asian barbeque sauce. I can hear the scoffs of my BBQ buddies now. I should try this on some Korean-style BBQ ribs.
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