Hakka Orange Mint Chicken

Ingredients

In this Hakka adaptation of Pollo con naranja y menta, we incorporate Hakka cuisine's characteristic flavors and techniques. The original Spanish dish is transformed by infusing the chicken with the bold and aromatic flavors of Hakka cuisine, such as the use of soy sauce, ginger, and garlic. These additions enhance the umami profile of the dish and create a unique fusion of Spanish and Hakka flavors. We alse have the original recipe for Pollo con naranja y menta, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 oranges, juiced and zested 2 oranges, juiced and zested
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1/4 cup fresh mint leaves, chopped 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the orange juice, orange zest, soy sauce, honey, cornstarch, salt, and pepper. Mix well to make the marinade.
2. 2.
   Add the chicken pieces to the marinade and toss to coat. Let it marinate for at least 30 minutes.
3. 3.
   Heat vegetable oil in a wok or large skillet over medium-high heat.
4. 4.
   Add minced garlic and grated ginger to the hot oil and stir-fry for a minute until fragrant.
5. 5.
   Add the marinated chicken to the wok and stir-fry until cooked through and slightly browned.
6. 6.
   Pour any remaining marinade into the wok and cook for an additional 2-3 minutes until the sauce thickens.
7. 7.
   Remove from heat and garnish with fresh mint leaves.
8. 8.
   Serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Oranges — Choose ripe and juicy oranges for the best flavor. Use both the juice and zest to maximize the citrusy taste.
• Fresh mint leaves — Gently wash the mint leaves before chopping them. Add them at the end to preserve their freshness and aroma.

Tips & Tricks

• For an extra kick of heat, add a pinch of red chili flakes or a finely chopped chili pepper to the marinade.
• If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with a little water and add it to the dish during the last minute of cooking.
• Customize the dish by adding your favorite vegetables such as bell peppers, snow peas, or broccoli.

Serving advice

Serve Hakka Orange Mint Chicken hot with steamed rice or noodles. Garnish with additional fresh mint leaves for a pop of color and added freshness.

Presentation advice

Arrange the stir-fried chicken pieces on a platter and drizzle the thickened orange sauce over them. Sprinkle some orange zest and chopped mint leaves on top for an appealing presentation.