CHICKEN AND MUSHROOMS  IN ORANGE SAUCE

CHICKEN AND MUSHROOMS IN ORANGE SAUCE

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This dish is an experiment by me, I wanted to try something different with orange juice, mushrooms and chicken. By trial and error came to this healthy but lip smacking tasty dish. This one is my mom’s personal favourite as she loves light euro dishes more than Indian spicy dishes. This recipe is dedicated to my dearest cute mom. “Mom I love you the most”.

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My experiment towards international dishes was encouraged by my mommy dearest and that is why some of the international dishes which I will share with you all would be with a twist according to our tastebuds… hope u try this dish and Enjoy…

FullSizeRender_6Recipe for chicken and mushrooms in orange sauce:

Ingredients:

  • 2 nos – Chicken breast cut into cubes
  • 1 cup – Orange juice fresh (extracted from 4 oranges)
  • ½ tsp – Ginger garlic paste
  • 2 tbsp – Corn flour for gravy
  • 1 tsp cornflour for marinade
  • 1 tsp – Chilly sauce green
  • ¼ tsp – Soya sauce
  • 1 tbsp Tomato sauce
  • 2 cups – Chicken stock
  • 2 Med – onions sliced into rings
  • 2 Med – Carrots sliced into roundles
  • 1 pac – Mushrooms cut into quarters
  • Salt and sugar to taste
  • Black pepper powder to taste
  • 2 – 3 rounds of pineapple or peach or pear whatever is available (optional as I like fruits cooked with this particular gravy I add it  if u wish u can omit it)

FullSizeRender_1FullSizeRender_2 (1)METHOD:

  1. First of all marinate bite sized pieces of boneless chicken with some ginger garlic paste, soya sauce a little green chilly sauce 1 tsp, cornflour 1tbsp, salt and pepper to taste and keep aside.
  2. Now take out juice of 4 to 5 oranges and keep aside
  3. Cut 2 carrots into slices or flowers as I have done quarter the mushrooms slice the onions into rings roughly cut the fruits into big cubes.
  4. Make some fresh chicken stock as per the recipe given here ( this stock gives the awesome taste to the dish if you are too lazy to make it then use stock cubes dissolved in water or store bought chicken stock , but don’t put plain water instead of stock it will make the dish taste little bland )
  5. Heat a pan and add the onions and sweat them a bit then add the carrots and cook, add mushrooms and fruits, add salt and pepper to taste and cook on medium flame till the carrots are half done.
  6. In another pan heat some oil and Add the marinated chicken and cook till chicken is cooked fully, then add this cooked chicken in the above sauted veggies and fruits , give a good mix.
  7. Mix 2 tbsp cornflour to the orange juice, salt, pepper and some chilly and soy sauce. Add the chicken stock to this and mix well; add this mixture to the chicken and mushrooms and let them boil till thick; adjust the seasoning. (If the gravy is not thick enough after boiling for 5mins then you can mix some corn flour with water and add it to the boiling gravy for the perfect consistency)

FullSizeRender_1 (1)Ingredients for pan roasted chilli garlic potatoes:

  • 4 nos. – Big long shape potatoes
  • 1 tbsp – Garlic paste
  • 1 tsp – Chilli powder
  • 1tsp – Oil
  • 4tbsp – Maida (Refined flour)
  • 4tbsp – Cornflour
  • 1tsp – Mixed dried herb
  • 1 zip lock bag or any plastic bag for dusting the potatoes in the flour mixture
  • Oil to pan roast the potatoes
  • Salt to taste

METHOD:

  1. Peel and cut the potatoes into thick wedges and par boil them with salt and drain; cool them in a colander.
  2. Now, mix garlic paste, chilly powder, salt, mixed herb, oil and toss the par bolied potatoes wedges in this and keep aside for a while.
  3. Take a plastic bag or a ziplock bag and put equal quantity of cornflour and a maida, little salt; now put 5 to 6 potato wedges and shake the bag and and remove the potatoes which is now coated with the flour mixture, dust off the extra flour.
  4. Heat a nonstick pan, add 1 tbsp oil and arrange the coated potatoes in it and roast them till crispy on both the sides, on medium heat.
  5. This can be done in an oven too, arrange the coated potatoes wedges in a pre greased baking tray in one layer, drizzle with little oil and bake them in pre heated oven at 180 degree till cripy on both the side. Serve with the orange chicken. You can make some garlic bread to go with it.
  6. Hope you all like it. Happy cooking!

Note:

  1. Don’t use canned orange juice, always use fresh orange juice.

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CHICKEN AND MUSHROOMS IN ORANGE SAUCE
 
Author:
Recipe type: Firangi Affairs, Non-veg
Cuisine: Mexican,Italian
Ingredients
Ingredients for chicken and mushrooms in orange sauce:
  • 2 nos – Chicken breast cut into cubes
  • 1 cup – Orange juice fresh (extracted from 4 oranges)
  • ½ tsp – Ginger garlic paste
  • 2 tbsp – Corn flour for gravy
  • 1 tsp cornflour for marinade
  • 1 tsp – Chilly sauce green
  • ¼ tsp – Soya sauce
  • 1 tbsp Tomato sauce
  • 2 cups – Chicken stock
  • 2 Med – onions sliced into rings
  • 2 Med – Carrots sliced into roundles
  • 1 pac – Mushrooms cut into quarters
  • Salt and sugar to taste
  • Black pepper powder to taste
  • 2 – 3 rounds of pineapple or peach or pear whatever is available (optional as I like fruits cooked with this particular gravy I add it if u wish u can omit it)
Ingredients for pan roasted chilli garlic potatoes:
  • 4 nos. – Big long shape potatoes
  • 1 tbsp – Garlic paste
  • 1 tsp – Chilli powder
  • 1tsp – Oil
  • 4tbsp – Maida (Refined flour)
  • 4tbsp – Cornflour
  • 1tsp – Mixed dried herb
  • 1 zip lock bag or any plastic bag for dusting the potatoes in the flour mixture
  • Oil to pan roast the potatoes
  • Salt to taste
Instructions
Method for chicken and mushrooms in orange sauce:
  1. First of all marinate bite sized pieces of boneless chicken with some ginger garlic paste, soya sauce a little green chilly sauce 1 tsp, cornflour 1tbsp, salt and pepper to taste and keep aside.
  2. Now take out juice of 4 to 5 oranges and keep aside
  3. Cut 2 carrots into slices or flowers as I have done quarter the mushrooms slice the onions into rings roughly cut the fruits into big cubes.
  4. Make some fresh chicken stock as per the recipe given here ( this stock gives the awesome taste to the dish if you are too lazy to make it then use stock cubes dissolved in water or store bought chicken stock , but don’t put plain water instead of stock it will make the dish taste little bland )
  5. Heat a pan and add the onions and sweat them a bit then add the carrots and cook, add mushrooms and fruits, add salt and pepper to taste and cook on medium flame till the carrots are half done.
  6. In another pan heat some oil and Add the marinated chicken and cook till chicken is cooked fully, then add this cooked chicken in the above sauted veggies and fruits , give a good mix.
  7. Mix 2 tbsp cornflour to the orange juice, salt, pepper and some chilly and soy sauce. Add the chicken stock to this and mix well; add this mixture to the chicken and mushrooms and let them boil till thick; adjust the seasoning. (If the gravy is not thick enough after boiling for 5mins then you can mix some corn flour with water and add it to the boiling gravy for the perfect consistency)
Method for pan roasted chilli garlic potatoes:
  1. Peel and cut the potatoes into thick wedges and par boil them with salt and drain; cool them in a colander.
  2. Now, mix garlic paste, chilly powder, salt, mixed herb, oil and toss the par bolied potatoes wedges in this and keep aside for a while.
  3. Take a plastic bag or a ziplock bag and put equal quantity of cornflour and a maida, little salt; now put 5 to 6 potato wedges and shake the bag and and remove the potatoes which is now coated with the flour mixture, dust off the extra flour.
  4. Heat a nonstick pan, add 1 tbsp oil and arrange the coated potatoes in it and roast them till crispy on both the sides, on medium heat.
  5. This can be done in an oven too, arrange the coated potatoes wedges in a pre greased baking tray in one layer, drizzle with little oil and bake them in pre heated oven at 180 degree till cripy on both the side. Serve with the orange chicken. You can make some garlic bread to go with it.
  6. Hope you all like it. Happy cooking!
Notes
1. Don’t use canned orange juice, always use fresh orange juice.
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