For Cindi (1/27):

Hong Kong Orange Chicken

Do not crowd chicken in pan; baste frequently; boil down sauce.

Grated zest from 4 oranges
2/3 c. orange juice
4 T. honey
3 T soy sauce
2 T toasted sesame oil
1 T minced fresh ginger
1/4 t. crushed red-pepper flakes
2 t. finely minced garlic
2 chickens (2 1/2-3 lbs each, cut into 8 pieces & trimmed of fat
Salt & freshly ground pepper
4 scallions, thinly sliced on the diagonal

Marinade: day before serving, combine first 8 ingredients. Toss w/ chicken in large bowl. Cover; frig overnight. Preheat 375. Remove chicken from marinade & place skin-side up in shallow roasting pan. Season w/salt & pepper. Pour 2/3 c. marinade into pan. Bake 1 hr.

Remove chicken to serving platter. Strain marinade into small saucepan; boil 10 min. to thicken. Drizzle sauce over chicken. Garnish w/scallions & serve. (Source: Sheila Lukens)
om/od/saucerecipes/r/bl30324q.htm
Chris in NM

http://www.nancyskitchen