If I could live off only one type of dish it would be rice bowls – they are easily one of my favorite things to make because they are so versatile! I usually go for a roasted veg bowl with a runny egg on top but this orange chicken is a fun way to switch things up! Chicken and rice are both staple items in my house and citrus is a nice winter staple to work with. Since this recipe is mostly just frying chicken and adding a sauce, there aren’t a whole lot on avenues for infusion. That being said, the ones that work are incredibly simple. RSO (aka Rick Simpson Oil) is a strong edible cannabis oil made by soaking cannabis in a solvent (typically a grain alcohol ) then simmering it down into a thick oil. In some ways it’s similar to a tincture but much more portent. You can make it at home or easily find it at your local dispensary. Since it’s already decarboxylated you don’t have to go through any of the lengthy processes or stink up your home to lift your meal to new heights! Remember: a little bit goes a long way!
Strain Pairing:
Obviously any orange strains are a great option for this! Although the oil wont taste like oranges, the terpene valencene is what gives both oranges and cannabis strains like Agent Orange, Tangie, and Clementine their citrusy aroma. This less-common terpene is similar to limonene with its mood boosting and anti-inflammatory effects. The strains I just mentioned all great for day time use and beginners. They have mild, uplifting effects generally leaving people more calm and creative. Both the terpene Valencene and RSO have been studied in cancer research and proven to help aid patients in chemotherapy and prevent cancer cells from growing. I personally know a couple people who took RSO while battling cancer that swear it helped them defeat it. I’m not saying orange chicken is the best health choice for that, but I think it’s worth a mention.
Ingredients:
- 2lbs chicken breast, cut up into bite size pieces
- Frying oil of choice (I used olive oil)
- 1 beaten egg
- 1/4 cup all purpose flour
- 1/4 cup corn starch, arrow-root powder, or potato flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp white pepper
- 1/4 tsp black pepper
- 1/2 tsp turmeric
For sauce –
- 1 cup freshly squeezed orange juice
- 1/4 cup soy sauce
- 3 tbsp rice vinegar
- 5 tbsp brown sugar
- 1 tbsp granulated sugar
- 1 tsp orange zest
- RSO – desired amount based off mg per serving (see label)
Recipe:
Frying the chicken-
- Cut the chicken breast into bite size pieces and place in a large bowl
- In a separate bowl sift together the flour, starch, baking powder, and spices listed (or of choice)
- Add the beaten egg into the chicken and mix until every piece is covered. Next, add the dry ingredients and coat each pieces
- In a large skillet, begin heating your frying oil on medium-high heat. It should be about an inch thick or just enough to flip/fry the chicken evenly on both sides
- Once the oil is hot, work in batches to cook the chicken until golden brown &/or the internal temp is 165 degrees. Once done place them in paper towel and set aside until the sauce is ready
The sauce/assembly-
- Combine all the sauce ingredients in one bowl – saving the rso for a little later – mix until homogenous
- Heat the sauce in a pan and stir until it starts to thicken
- Add in the rso and stir
- Toss in the fried chicken and coat each piece evenly
- Serve with rice and enjoy!