This recipe was made of necessity for what to do with left over Christmas Oranges though it is great recipe all year round.
4 Chicken Legs
5 Mandarin Oranges
¼ Cup Oyster Sauce
½ Cup Water
1 TBSP Garlic Minced
½ TSP Ginger Fresh Grated
1 TBSP Agave Nectar
Green Onion for garnish
Peel and juice oranges, I used cheese cloth, but a metal mesh strainer would work too or be creative. Add orange juice and pulp to a wok with garlic, ginger, and oyster sauce, let it simmer on medium with the lid on until orange pulp starts to brown. Then stir in water, agave nectar, and the juice from half a lemon. Your sauce will likely be a bit more sour than sweet at this point which is fine.
When I made this dish, I de-boned 4 whole chicken legs and cut them into bite sized pieces. I prefer to use legs and thighs in most Asian style dishes because the fat seems to create a nicer flavor with the sauces but that doesn’t mean you can’t use chicken breast instead. Add cut up chicken to your sauce and let simmer on medium with the lid on stirring occasionally. Once your chicken is cooked but still tender (cut open the biggest piece and make sure it isn’t pink in the middle is the best way to tell) reduce to low heat with the lid on for 4-5 minutes so the sauce can thicken.
Garnish with green onion, serve, and enjoy!
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