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This is a fast, easy, and delicious chicken dish which is popular in Hawaii. The Chinese five spice powder, along with the other ingredients, gives it big flavors. Based on a recipe by Hawaiian chef Sam Choy.
Combine the soy sauce, orange juice, orange zest, mirin, brown sugar, garlic, ginger, cilantro, five spice powder, and 1/2 cup water in a medium sauté pan. Bring to a boil. Add the chicken, cover tightly, and lower heat to a simmer. Braise the chicken, turning once during cooking, 15–20 min. or until cooked through. Remove the chicken from the pan, and place in a casserole dish. Pour the liquid into a pyrex measuring cup, and return about 1 cup to the pan. Pour the remaining sauce over the chicken temporarily to keep it moist, and cover dish with foil or a lid to keep warm. Whisk 1 tbsp. cornstarch with 2 tbsp. water until dissolved. Whisk the cornstarch mixture into the pan sauce, and boil for 1–2 min. to reduce and thicken into a glaze. Slice the chicken into 1/2 “ strips. Baste with the glaze, and serve.
Serve this dish over steamed rice.
This recipe was provided by Michael Krueger from Scotch Plains.