Chicken fillet with spicy orange sauce

Beautiful and delicious dish for dinner does not have to be difficult to prepare or contain any unusual products. I have seen this for a long time and today I will give you another example of such a recipe. Ingredients for it can be found in almost any decent supermarket, and only a chicken breast is sure to surprise no one. But we will add a piquant note and bright colors to it!

So, we cook chicken fillet with orange sauce - warm chili pepper, spicy ginger, spicy garlic, sweet and sour base. The idea was suggested to me by the sauce recipe based on the packaged orange juice. I finished it to your liking.

Difficulty: 5/10

Cooking time: 45 minutes

Servings: 3

Ingredients:

• chicken fillet \ - 3 pcs (1.5 breasts)
• oranges \ - 3 pcs. for juice and 1 pc. for filing
• onion onions - 1 pc.
• chili pepper \ - 1 pc.
• garlic \ - 2 whole heads and 3 denticles
• fresh ginger \ - 1 piece about 3 cm
• soy sauce \ - 2 tbsp.
• Balsamic vinegar \ - 2 tablespoons.
• sugar (better reed) \ - 3 tablespoons.
• cornstarch \ - 1 tsp.
• water \ - 2 tbsp.
• Butter/2 tsp.
• vegetable oil (or olive oil) \ - 2 tbsp.
• rosemary - a pair of fresh twigs or a pinch of dried
• greens (green onions and parsley)

Preparation:

First we prepare sauce.

Bulb finely chopped. We cut off a couple of circles from ginger and put it aside for the time being, they will be needed when we grill chicken fillet. The rest of the ginger (skins down), garlic (2 cloves) and chilli finely chopped.

Of the three oranges squeezed out the juice. It should be about 250-300 ml

In a thick saucepan or frying pan, we sink the butter

Lightly fry ginger, garlic and chili, not bringing to brown

We spread the onions and wesser until soft

Add sugar

Pour in soy sauce and balsamic vinegar

and then orange juice

We evaporate, so that the amount of liquid is reduced by about half. Starch is dissolved in water, poured into sauce, mixed and after 1 minute we remove the ready sauce from the fire

Now let's start cooking chicken fillets. We remove the small fillet. Large fillets slightly beat off (mainly from a thicker edge and only on the side where the skin was). Orange (not clean) cut into 8 lobules.

We warm the vegetable oil and put into it a pair of garlic heads cut in half (across the denticles) with a cut down, for flavoring

When the slice of garlic is lightly browned, put the fillet, the previously laid slices of ginger and orange slices, into the pan. Add the rosemary.

If using fresh rosemary, just throw twigs between pieces of fillet in oil_

Fillets enough fry on each side for 3-4 minutes. The time depends on what kind of fire your plate has and how well the heat keeps your dishes.

Oranges are browned quickly, fry them for a minute on each side, put them on a plate and put the following slices in a frying pan. While the fillet is preparing, just enough time to brown all the orange slices. Garlic is also turned from one side to the other so that it does not turn black

When the fillet is ready, serve. I have basmati rice for garnish.

Basmati is a fragrant solid long-grained rice that can be easily found on store shelves. Brewed without much wisdom, but it turns out always crumbly and snow-white. Another advantage of this sort of rice is that it is very clean.

I do not add salt, we have enough salinity in the sauce. If you do not like this, then add the already prepared fillet before removing it from the frying pan

Enjoy)))

The sauce turned out exactly as I imagined and imagined it, mentally having combined the ingredients. But the oranges, fried in fragrant oil, which were originally intended primarily for the beauty of the show, surprised and successfully supplemented the taste of the dish. Garlic, by the way, is also good) .