We eat chicken many times per week, so I am always on the lookout for
new chicken recipes. I was looking through Paula Wolfert's book,
MEDITERRANEAN COOKING, when I came across a recipe for Israeli-Style
Orange Chicken. I remembered seeing a recipe of the same name in Gloria
Greene's JEWISH HOLIDAY COOKBOOK, and, out of curiosity, I began to
compare the two versions. Other than the fact that both included
chicken and oranges, they were wildly dissimilar in both ingredients and
preparation. Having discovered that there is no clear-cut version of
this recipe, I decided to create my own by drawing on the most appealing
aspects of both recipes and then tinkering.
This recipe is still a work in progress. The version I share below is
very tasty, and I wouldn't hesitate to make it again. However, the next
time I make it, I will rev up the orange flavor by using melted orange
juice concentrate in the place of the brown sugar and adding some diced
fresh chili pepper or cayenne to the ingredients.
* * * * *
Israeli-Style Orange Chicken I (Oaf Tapoozim)
2 whole chicken breats, skinless and boneless (approx. 1 1/4 pounds)
1 large onion, sliced
1 1/3 cups orange juice
3 tablespoons dry sherry
2 teaspoons Dijon mustard
1 tablespoon dark brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
salt and freshly ground pepper
2 oranges peeled, seeded and separated into segments
Cut chicken breasts into "tender"-style strips. Set aside.
Saute onion slices in saute pan in olive oil over low heat until limp,
translucent and golden brown. Set aside.
Combine corn starch, cinnamon, and ginger. Add sherry and stir to make
a smooth paste. Add orange juice and blend well. Set aside.
In a large saute pan, cook chicken tenders in olive oil until done on
all sides. (The technique I used is somewhere between a stir-fry
technique and a saute.) Remove chicken from the pan and place on a
plate while you pour out any excess oil from the pan. Return the
chicken to the pan. Add sauteed onions to the pan. Pour the orange
juice mixture over the chicken and stir to distribute evenly. Season
with salt and pepper. Bring sauce to a boil, reduce heat, and simmer
covered for 20 minutes.
Add orange sections, stir to blend well. Cover and continue cooking an
additional 2-3 minutes to heat orange sections through.
Serve over rice.
Note: I used Clementine oranges since they are so easy to peel and
segment and they have very few seeds. However, the season for
Clementine oranges is limited and I guess I will use navel oranges next
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