No Cookies Today

Today is Chinese Almond Cookie Day. I adore Almond Cookies. However; there will be no cookies today in our house. Hubby and I have given up sweets for Lent.

Don’t get me wrong. We have not given up snacking. We still enjoy an apple or fresh berries or a handful of raisins in the evening. We’ve just given up sweet desserts. So no cookies, pies or cakes except on Sundays. Remember, Sundays might be in Lent, but they are not of Lent. Sundays even during Lent are meant to be celebrated and enjoyed – mini Easters as we wait in joyful hope for the coming of Easter Sunday.

That doesn’t mean we can’t enjoy something Asian on this beautiful Wild Card Wednesday. With that said, let’s get to cooking.

Asian Caramel Chicken over Sticky Rice
Caramel Chicken
4 Garlic Cloves
2 teaspoon Orange Zest
1-1/2 lbs boneless Chicken Breasts
2 Green Onions
1/3 cup Warm Water
1/4 cup packed Brown Sugar
2 tablespoons Fresh Orange Juice
2 tablespoons Soy Sauce
2 tablespoons Ketchup or Banana Sauce
1 tablespoon Rice Vinegar
1/2 teaspoon crushed Red Pepper Flakes
1/4 teaspoon Chinese Five-Spice Powder
2 tablespoons Olive Oil

Peel and mince garlic. Zest orange. Cut chicken breasts into bite-size cubes. Snip green onions for garnish. Set aside.

In a bowl, stir together the warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, minced garlic, red pepper flakes, five-spice powder and orange zest until the sugar has dissolved and the mixture is well combined.

Heat the olive oil in a large skillet or wok over medium heat, add chicken and stir-fry until the outside of the chicken is golden brown while the inside is no longer pink, abut 10 minutes or so.

Pour the sauce mixture over the chicken, bring to just a boil. Educe heat to low; cover and simmer for 30 minutes for the chicken to caramelize in the sauce; stirring occasionally.

While the chicken simmers in the sauce, make the rice for serving.

Sticky Rice
1-1/2 cups Water
1 cup White Rice

In a pot with a tight-fitting lid bring the rice and water to a boil over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. Set rice aside and keep warm while the chicken is finished.

To Finish
2 teaspoons Cornstarch
2 tablespoons Cold Water

In a bowl whisk cornstarch with cold water until fully dissolved and smooth. Stir slurry into the chicken a little as a time. Let the chicken simmer in the sauce as it thickens, about 2 minutes.

To serve; spread sticky rice out in a large platter. Ladle Caramel Chicken over the rice. Garnish with a sprinkling of green onions. Delicious with Stir-Fried Asian vegetables.

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Blessed are they who have kept the word with a generous heart
and yield a harvest through perseverance.