Asian Orange Date Chicken

Asian Orange Date Chicken entree made with DateME Date Paste

Asian Orange Date Chicken

This  chicken stir fry gets its sweet and savory flavor from oranges, date paste, ginger, and garlic. Boneless thighs can also be used, and if desired, throw in a bag of washed and cut broccoli.  A dash of red pepper flakes will spice things up!

Asian Orange Date Chicken Entree made with DateME Date Paste

Ingredients

  • ¾ lb. boneless skinless chicken breasts
  • ½ cup tapioca starch
  • ¼ cup white rice flour
  • ½ tsp. salt
  • 1 egg
  • ¼ cup coconut oil
  • juice from 1 orange (about ½ cup)
  • 1 tsp. orange zest
  • 3 Tbsp. DateME Date Paste
  • ¼ cup soy sauce
  • 1 Tbsp. rice wine vinegar
  • ½ tsp. ginger, grated
  • 2 cloves garlic, grated
  • 2 Tbsp. water
  • 2-3 Tbsp. green onion, sliced
  • cashews or sesame seeds to garnish

Directions

  1. Place the chicken breasts between parchment paper and pound with a mallet until they reach a uniform thickness. Cut into 1” chunks.
  2. Pour the tapioca starch, rice, and salt into a bowl and mix together. In another bowl, whisk an egg. A few pieces at a time, dip the cubed chicken into the egg and then into the tapioca mixture. Once well coated, set aside. Continue with the remaining pieces of chicken.
  3. Mix the orange juice, orange zest, date paste, soy sauce, rice wine vinegar, ginger, and garlic in a blender until smooth. Set aside.
  4. Heat the oil over medium-high heat in a pan. Once hot, add the chicken cubes in a single layer, making sure no pieces of chicken are overlapping or touching. Cook for about 2-3 minutes on each side, or until golden and nearly cooked through. Remove the chicken from the pan and set aside.
  5. Reduce the heat to medium and add the orange sauce. Once the sauce starts to boil, reduce the heat so the sauce is just simmering. Stir occasionally for a couple of minutes and then add the water to ensure the sauce does not become too thick. Cook for about 3-5 minutes or until a rich sauce has formed.
  6. Increase heat to medium and stir in the partially cooked chicken. Heat until the chicken is completely cooked through.
  7. Top with chopped green onion and cashews or sesame seeds. Serve with rice.

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Moroccan Spiced Chicken

Moroccan Spiced Chicken entree made with DateME Date Paste

Moroccan Spiced Chicken

Tired of the usual chicken stir fry recipes? For something a little more exotic, try our Moroccan Spiced Chicken. Flavorful with ginger, tumeric, and cumin, we also add date paste and apricots for a truly different flavor profile. For even more depth of flavor, try this recipe with boneless, skinless chicken thighs.

Moroccan Spiced Chicken entree made with DateME Date Paste

Ingredients

  • ¼ tsp. ginger
  • ¼ tsp. paprika
  • ¼ tsp. turmeric
  • ½ tsp. cumin
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • 2 chicken breasts (about ¾ lb.)
  • 1½ Tbsp. olive oil
  • 4 carrots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • ½ cup chicken broth
  • 5 dried apricots, halved
  • 1½Tbsp. DateME Date Paste
  • ¼ lemon, sliced
  • 1 Tbsp. cilantro, chopped
  • 2 Tbsp. parsley, chopped
  • 1 Tbsp. salted butter
  • ¾ cup jasmine rice
  • 1½-2 cups water or chicken broth

Directions

  1. Preheat oven to 350°F. Mix the ginger, paprika, turmeric, cumin, garlic powder and salt together. Rub the mixture all over both sides of the chicken breasts.
  2. Heat the olive oil in an oven-safe pan over medium high heat. Once hot, add the chicken breasts. Sear for about 1-2 minutes on each side, then set the chicken aside.
  3. Reduce the heat to medium and add in the sliced carrots and stir occasionally. Once the carrot slices have just started to lose their bite, add in the garlic slices. Stir for about 30 seconds, then slowly add in the chicken broth, ¼ cup at a time. Stir with a wooden spoon to help get any browned bits off of the bottom of the pan.
  4. Add the date paste and mix until the date paste melts into the broth.
  5. Add the lemon slices and apricot, then add the chicken breasts back to the pan. Bring to a boil, then turn off the heat and place the pan into the oven. Bake for about 15-20 minutes or until the chicken breasts reach an internal temperature of 375°F. Flip the breasts once while cooking.
  6. While the chicken is cooking, heat 1 tablespoon of butter in a pot over medium heat. Once the butter is melted and bubbling, add ¾ cup of white Jasmine rice and stir so the butter coats the rice.
  7. Allow the rice to cook for about 1 minute, stirring frequently. Add 1½-2 cups of water or broth. Once the pot begins to boil, reduce the heat to low, cover the pot, and cook for 12-15 minutes. Allow the rice to rest for 10 minutes after removing it from the heat.

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