This week’s recipe for the food matters project involved rhubarb (which was out of season) and fish nuggets (which we didn’t have), so things derailed a bit and I got creative.
Instead, I thought “fruit + meat?…hmmm….orange chicken!”
Simmer olive oil and garlic on low heat until garlic is fragrant. Add slices of fresh ginger, 2 carrots diced, one red pepper diced and cook for 5 minutes.
Add chicken tenderloins and a cup of water and allow flavors to smear as chicken cooks.
When chicken is almost done, add 1/4 cup of soy sauce and 1/2 cup of hoisin sauce + the juice of 1/2 orange.
Cook on low heat, allowing the hoisin to caramelize.
Serve warm with sliced oranges. Yum!
There you have it…fruit + meat
Improvisation = cooking at its finest.