Orange-Glazed Chicken Wings

Ingredients
Yield: 4 servings

- 1 cup fresh orange juice
- 2 tablespoons grated orange zest
- 6 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 4 pounds chicken wings

Directions

1. Heat the oven to 400 degrees F. In a large bowl, combine the orange juice with the orange zest, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.

2. On two large baking sheets, arrange the wings in a single layer. Reserve 1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.

Chicken salad

Ingredients
1/4 cup reduced-sodium soy sauce
3 tablespoons rice-wine vinegar
1 1/2 tablespoons brown sugar
1 1/2 tablespoons sesame oil
1 1/2 tablespoons chile-garlic sauce (see Ingredient notes)
3 tablespoons canola oil
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon tahini paste
3/4 cup reduced-sodium chicken broth or reserved chicken-poaching liquid
2 tablespoons sesame seeds
8 cups shredded napa cabbage (see Ingredient Notes)
1 1/2 cups grated carrots
5 radishes, sliced
1/2 cup chopped scallions
3 1/2 cups shredded skinless cooked chicken

Directions

1. To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.

2. To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.

3. Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.

Chicken with Green Peppers in Black Bean Sauce

A classic Chinese dish, one of my favourites. Serve over a bed of rice

PREP TIME 30 Min
COOK TIME 15 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 4 servings

INGREDIENTS

2 tablespoons toasted sesame oil
4 cloves garlic cloves, peeled and sliced
6 tablespoons black bean sauce
1 teaspoon salt
3/4 pound skinless, boneless chicken breast half - cut into cubes
1 cube chicken bouillon dissolved in
1/2 cup boiling water
1 large onion, peeled and sliced
1 bunch green onions, chopped
2 green bell pepper, diced
1 1/2 tablespoons dark soy sauce
1 teaspoon black pepper
4 teaspoons cornstarch dissolved in
3 tablespoons water
4 tablespoons chopped fresh cilantro


DIRECTIONS

1. Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.

2. Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.