Tuesday, May 19, 2015

Orange Chicken and Fried Rice Enchiladas

My husband had this idea of an Asian-Mexican fusion dish. I was a bit leery but it really turned out delicious!!

Fried Rice:
1 egg, lightly beaten
1 cup cooked and cooled brown rice
1.5 TB olive oil, divided
1/3 cup peas, defrosted if using frozen
1/3 cup broccoli, diced into bite sized pieces
1/3 cup zucchini, diced
1 small carrot, diced
1 small poblano pepper, minced
1/2 small sweet onion, diced
2 TB soy sauce or Bragg's Amino

Orange Chicken:
1 LB boneless skinless chicken thighs, cut into small pieces
1/3 cup flour (a gluten free mix works well!)
1 tsp garlic powder
red pepper flakes to taste*
salt and pepper to taste
2 TB olive oil

*I used McCormicks new Sriracha Seasoning!!! Excellent if you can find it!!

1/2 cup water
1 cup fresh orange juice
1/3 cup rice vinegar
1/2 cup brown sugar
3 TB soy sauce(Bragg's Aminos for GF!)
1 TB orange zest
2 cloves garlic minced
1/2 tsp minced ginger root

3 TB cornstarch
1/4 cup water

10 large corn tortillas
Jalapeno or  Habanero Jack cheese (Monterrey Jack or Mexican Blend is ok too for less spice)

1/2 cup green onions, chopped
1/3 cup cilantro, chopped

Fried Rice:
Heat 1/2 TB oil in a wide pan, add beaten egg, do not stir. Cook until firm, remove from pan, dice up and set aside.

Add remaining oil and heat. Add cooked rice, toss gently until it starts to brown,

Add veggies and cook until they are tender crisp.  Stir in egg and soy sauce.

Set Aside:

Orange Chicken:
Preheat oven to 375
Lightly grease a rimmed baking sheet

Add flour and seasoning to a ziplock bag. Add in chicken and shake well until all pieces are coated.

Shake them off and add to the pan in a single layer. Drizzle with olive oil and toss to coat each piece.

Bake for 15 minutes.

While the chicken is baking make sauce:

In a pan combine all ingredients (Water-Ginger Root)

Bring to a simmer.

Combine cornstarch and cold water, mix well and add to the OJ mixture. Cook and stir until well thickened.

After the chicken has cooked for 15 minutes, pour 1/2 the sauce over it , toss to coat

Cook 15-20 minutes more until the chicken is cook thru.

Proceed with your enchilada making style. I heated my tortillas with a touch of oil, added about 2 TB fried rice and about an ounce or so of chicken and sauce, then topped with a sprinkle of cheese.

Roll them up and place in a greased baking dish. ( I did 2 pans, 1 for spicy cheese, 1 not spicy)

Top with remaining Orange Sauce and more cheese as desired

Bake at 350 for 15 minutes, top with green onions and cilantro, bake 10-15 more until they are hot and bubbly.

Serve with sour cream (and a sprinkle of Sriracha Seasoning!)

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