We snuck away for new year’s.
It was a last minute decision that had us dashing out the door in the late afternoon on the 31st — bags half-packed, hair combed with a pork chop, two kids, a dog, a cat and a bottle of champagne.
We drove 7 hours down the coast, stopping here and there, stretching our legs, taking in the deep blue above and beyond and breathing in the delicious salt filled air.
We arrived in time to ring in the new year along the Hollywood Walk of Fame.
I’m not entirely sure what my expectations of LA were but whatever they were, this place exceeded them in every way. A vibrant, diverse and in many ways spectacular city with surprises waiting around every corner. Sure there were aspects that weren’t our buzz, but that would be the case in any city. Overall, we could not have orchestrated a better time.
And something else…it was 28 degrees C (82 F) in the sunshine on New Year’s day. If you like nothing else about LA, let it be the blessed climate.
On that note, here’s a little something to warm up my Canadian family and friends and everyone else out there who is currently in the grips of a polar vortex (yes, there is a whole new language being born out of this latest deep freeze — frostquakes anyone?)
My first piece of advice for y’all is to move to California. Failing that, here’s a little number that might just bring you a few moments of bliss and reprieve.
Full of warming properties and aromatic flavors, this healthy and delicious recipe will warm you up from the inside out. A healthy version of Chinese cuisine that you can feel good about eating!
If you are familiar with the Szechuanese/Sichuanese classic Kung Pao Chicken (also known as Gong Bao Chicken), this recipe is very reminiscent with a few variations. I hope you enjoy it.
Be sure to read through the Nutrition and Cooking Notes for best results and to learn about a vegetarian version of this dish.
Szechuan Style Orange Ginger Chicken over Black Bean Quinoa
Szechuan Style Orange Ginger Chicken over Black Bean Quinoa
The Main Dish
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3 boneless, skinless chicken breasts (about 360 grams), cut into cubes
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1 cup (250 mL) uncooked quinoa
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1 cup (250 mL) cooked black beans, rinsing thoroughly if using canned
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1 large red bell pepper, coarsely chopped into cubes or chunks
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1 bunch green onions (scallions), diced
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optional: water chestnuts, slivered
The Aromatics
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Large nub of ginger (the size of two thumbs), peeled and cut into slivers
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Zest from one large naval orange, cut into julienne strips
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6 garlic cloves, smashed (to release beneficial compounds) and chopped or slivered
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1 tsp (5 mL) Szechuan peppercorns
The Sauce
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3 Tbsp (45 mL) soy sauce
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3 Tbsp (45 mL) orange juice
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2 Tbsp (30 mL) water
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1 Tbsp (15 mL) hoisin sauce
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1 Tbsp (15 mL) rice vinegar, substitute apple cider vinegar
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2 tsp (10 mL) chili garlic sauce, or as desired – it’s hot!
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1 tsp (5 mL) brown sugar
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a few splashes sesame oil
- 1 + 1/2 tsp (7.5 mL) cornstarch
Serves 4
Nutrition & Cooking Notes:
- For a Vegetarian Version of this recipe, I recommend a cubed firm tofu or tempeh. I have made this dish with both and it is scrumptious! Tofu soaks up the flavors of the sauce beautifully and it also fries up nice and crisp in olive oil. Delish.
- I like the taste and practicality of chili garlic sauce however you can use dried and sliced Szechuan chilies in place of the chili garlic sauce if you prefer.
- If using chili garlic sauce, I recommend the brand made by Huy Fong (the one with the rooster) which is widely available and easy to find in most grocery stores. Sriracha hot chili sauce (lovely in its own right) is not the right flavor here.
- Szechuan peppercorn, unlike other types of pepper, is not hot or especially pungent but its flavor is very distinct and unmatched. It is also known to create a mild tingling sensation on the tongue which is said to set the stage for the hot spices. If you can’t find Szechuan pepper, you will still love this dish however you should try a version with the pepper at some point to compare the difference as the aroma is quite intoxicating (in a good way).
- I recommend smashing the garlic (as distinct from running it through a garlic press) for two reasons. I love the chunkier texture of the garlic in this recipe and chopping/slicing the garlic cloves alone without first flattening it (smashing/crushing) will not release the allium’s beneficial oils. To smash, simply use the flat side of a large knife and carefully press down on the garlic over a cutting board until it breaks/flattens somewhat. Sprinkle with sea salt and then chop or slice the garlic.
Directions:
- Prepare quinoa according to package directions (generally 2:1 ratio water to quinoa) and set aside. (I use my rice cooker).
- Once quinoa is cooked and still hot, add black beans to the pot stirring to combine. Place a lid on the quinoa-black beans to keep warm. Try to time it so that the quinoa does not sit for more than 20 minutes or so while you prepare the chicken.
- Using an orange peeler (vegetable peeler or sharp knife), remove rind from orange and then cut the rind into thin julienne strips (I am never particularly accurate nor fussy about the size of the strips – it matters not).
- Using the same orange, cut it in half and squeeze out 3 Tbsp of orange juice.
- In a small bowl, combine the sauce ingredients: soy sauce, orange juice, water, hoisin sauce, vinegar, chili garlic sauce, sugar, sesame oil and cornstarch, whisking until smooth.
- In a large skillet or wok set to medium-high heat, sauté chicken (or tofu) in some olive oil just enough to sear the exterior of the chicken without fully cooking the interior (there should still be some pink visible). Remove chicken, drain liquid and set aside.
- Working from the same pan with liquids removed, add a little more olive oil and toss in aromatics over low-medium heat: ginger, orange zest, garlic and Szechuan peppercorns (if using), stirring just until fragrant (and being careful not to burn – the spices should be barely browned – keep the heat low if necessary).
- Whisk sauce mixture one last time and then add to pan with aromatics and bring to a boil. The sauce will thicken. Return chicken with red bell pepper pieces and water chestnuts (if using) to pan and stir until heated through and chicken is fully cooked (this should not take long). Remove pan from heat.
- Divide black bean-quinoa mixture among serving plates and top with Szechuan orange ginger chicken.
- Sprinkle chicken with green onion.
© Inspired Edibles
Haha, I too chuckled at the phrase “hair combed with a pork chop”… that’s a new one to me! :D
You’re right… all this new language… I got interested and was reading up about meteorological conditions on Wikipedia the other day. Did you know there’s such a thing as “thunder snow”? Jeez louise… I wouldn’t want to see that!
Lovely looking dish Kelly – the chicken looks very glossy and saucy! I couldn’t quite wrap my head around the idea of “black bean quinoa” at first (I was thinking “quinoa… made of black beans?… what?), but ok – now I see what you mean and I gave myself a little smack on the head for being so slow! :D
So glad to hear you’re enjoying much milder weather in California Kelly. This looks so good – love the sauce!
Lovely vibrant colours and a combination of flavours I am sure I’d love. Quinoa is such an excellent idea! Lucky you to live in such a warm climate now! I cannot complain too much because my city climate is much much warmer than for example Paris, but I would give a lot to move to a warmer country. Happy New Year!
Happy New Year Kelly. I am so glad you guys decided to get in a little R&R over the holidays and check out LA. I’m also very happy that it was everything and more that you had imagined! We were there almost 25 years ago and the city itself was less desirable, we stayed in Beverly Hills which of course was quite posh! Your temperatures are much more favourable than ours, but by Saturday we should be experiencing +6°C! Woohoo!
This dish is likely my favourite Chinese style dish ever, and I kid you not! I’m absolutely loving the quinoa base instead of rice, nicely done.
Eva http://kitcheninspirations.wordpress.com
My 4 yr old refers to it as the ‘polar bear text’… cute right? What’s not cute is the temperature here in NY (as I’m sure you know). I’m just about ready to move to California myself! Your dish looks colorful and warming and I always love a healthy alternative to Chinese take-out. Another winner Kelly!
This looks beyond delicious, Kelly. I like that you served orange chicken over a mix of black beans and quinoa instead of rice.
Oh that weather does sound awful nice right now. It is so cold right now I don’t even want to stick my hand out the door to get my mail. I have definitely been looking for warm filling dinner ideas. This dish looks wonderful. All that ginger, orange and szechuan pepper sound great. And I love how you served it over quinoa instead of rice. Nice touch :) Sounds like you had a great trip. One of these days I’m gonna get over to CA (instead of just flying over it) and take a look around. Keep finding all those great spots so when I come to visit you can be my tour guide ;)
Oh Elizabeth, I know… Canadian here. We left our hotel room around 10:30 am on January 1st and I had the subtlest feeling that I might cry — the air was already so warm (not obnoxiously so, just right), happy joggers everywhere and not a stitch of cloud in the sky — the kind of weather that makes you glad to be alive! Just one of those blissful settings. And the food… don’t get me started – lol.
Haha, thanks Sally! All credit for combing one’s hair with a pork chop and the splendid visuals it generates goes to my little brother — the funniest dude I know. We had such a good time in LA Sally! I can’t wait to go back – xo.
AWESOME! Although I almost choked on my hibiscus tea with the “combing the hair with a pork chop” – that one is just too good, what visual!
Glad you loved LA, having lived there for almost a full year, it is a place dear to our heart, and I think quite misunderstood by those who never set foot there. A lot more than celebrity stuff going on, the city is full of wonderful things to explore….
Loved your recipe too, black beans and quinoa is a combination I haven’t tried, pretty interesting take on the usual rice and beans I grew up with….
Kelly, this looks absolutely delicious! Full of beautiful color (what a succulent looking glaze) I can feel the warmth now :). I love how you’ve combined a classic with your own touches – the black bean quinoa combination sounds so yummy. I always put stir-fries and dishes of this nature over rice so it’s such a great reminder to diversify. As for your trip to LA… I’m not sure if I’m more jealous about the city or the weather. 82 degrees, really? — that’s just not right!! :). Happy new year pork chop head — (you’re hilarious!).