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Chinese-takeout inspired, this would be great over some white rice. Don’t see yourself juicing mandarins? Use orange juice with pulp from the carton and skip the zest. Still good!
4 pounds (2 kilograms) chicken breast, cubed
1 teaspoon salt
flour, for dredging
4 cloves garlic, crushed or grated, or 4 cubes Gefen Frozen Garlic
1 teaspoon ginger, grated or 1 cube Dorot Gardens Ginger
1/2 teaspoon red pepper flakes, optional
zest and juice of 5 mandarin oranges (3/4 cup juice)
1/2 cup Glicks Soy Sauce
1/2 cup Manischewitz Honey
Season the chicken with salt. Dredge in flour and transfer to a nine- x 13-inch (20- x 30-centimeter) baking dish.
Spray the bottom of a small saucepan with cooking spray and heat garlic, ginger, red pepper flakes, if using, and zest until very fragrant but not brown (30 seconds).
Add mandarin juice, soy sauce, and honey. Bring to a boil.
Pour over chicken and bake uncovered for 40 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Props and Styling by Goldie Stern
Photography by Moshe Wulliger
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this is balls
do less orange juice