Crispy Citrus Chicken Stir-Fry

Chicken thighs, cut into cubes and coated with tempura batter, are fried and combined with veggies in a flavorful orange marmalade sauce.

Ingredients:

• Step One
• 1 cup peanut oil
• 1/2 c tempura powder
• 1/2 c (Tsing Tao) beer
• 3/4 lb boneless skinless chicken thighs, cut into nuggets
• Step Two
• 1/2 c prepared orange marmalade
• 1 tbs prepared sweet chili sauce
• 2 tbs soy sauce
• 1 tsp white pepper
• Zest of one orange
• Zest of one lime
• 3 tbs fresh orange juice
• 1 tbs fresh lime juice
• Step Three
• 1 tbs roasted peanut oil
• 1/2 c chopped broccoli
• 1/2 c sliced shiitake mushrooms
• 1 sliced carrot
• 3 green onions sliced
• 2 minced garlic cloves
• 1 tsp minced ginger
• 2 tbs rice wine vinegar
• 1 tbs soy sauce
• 1 tsp white pepper

Directions:

Step one method: In a wok heat the 1 cup of peanut oil. While oil is heating mix beer into the tempura batter with a whisk. Add chicken to the batter. When the oil is hot, add battered chicken and fry until golden brown and chicken is cooked through. Drain chicken on paper towels and set chicken. Carefully discard oil from wok. Step two method: In the wok, add the marmalade, chili sauce and soy sauce. When the marmalade is melted, fold in the rest of the ingredients. Let simmer for three to five minutes and then scrape into a bowl. Fold the chicken into the mixture. Step three method: Heat the 1 tbsp oil. Add broccoli, mushrooms and carrot. Saute for two minutes stirring occasionally. Add onion, garlic and ginger; saute for another two minutes, stirring occasionally. Add vinegar, soy sauce and pepper; simmer for thirty seconds. Fold in chicken and heat for a minute. Serve with steamed white rice.

Number of Servings: 3-4