Recipe: Honey Orange Chicken for Gayle

Honey Orange Chicken
Source: Gourmet Governors' Index

1 cup fine breadcrumbs
1 Tablespoon grated orange rind
1 teaspoon salt
1/4 teaspoon pepper
6 chicken breasts, halved
1/2 cup orange juice
1/2 cup chicken broth
1/4 cup butter or margarine
1/2 cup honey

Combine breadcrumbs, orange rind, salt, and pepper. Dip chicken in orange juice and roll in crumb mixture. Place skin side up in buttered 15 x 10 x 1-inch jelly roll pan. Bake at 350 degrees for 30 minutes. Combine remaining ingredients; heat until butter is melted. Pour over chicken and bake an additional 30 minutes, basting occasionally. Serve.

Orange Chicken (chinese recipe)
Serves: 4

4 boneless, skinless chicken breasts, cut into 1-inch cubes

Marinade:
1 tablespoon dry sherry
1/2 tablespoon cornstarch

Sauce
1/3 cup orange juice*
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon chile paste

1 clove garlic, minced
1 slice ginger, minced

Oil for stir-frying

Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes. While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger. Heat the wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic. Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce. Combine the sauce and the chicken. Stir-fry for another minute and serve hot.

*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.