Orange Chicken

by Shane Walden
(Little Rock, AR)

I am considering cooking a meal where the basic theme is orange. It will consist of sauteed chicken breast, a salad consisting of; baby spinach, mandarin oranges and roasted almonds, with a side of orange rice. A pan sauce made from the fond of the chicken with the liquid from the can of mandarin oranges and a light white wine to drizzle on the chicken and rice. So then, is this too much orange for one meal? My intent is to keep the orange flavor from being overwhelming but I am afraid that it will still be too much.

I appreciate any constructive input, please let me know what you think.

Thanks,
Shane Walden


Chef Todd Says:
Yeah, that's a bit much orange. The talent in highlighting a flavor isn't to put the same flavor into everything on the plate. There's no contrast, everything tastes like orange.

My advice would be to choose a "center of the plate" item for your orange flavor. Then, choose flavors that would contrast or compliment the main item. Many Asian dishes use soy and orange together. Perhaps you'd prepare the orange chicken with ginger/soy rice and leave the oranges off the salad, but serve it in a hollowed orange rind half for presentation. Garnish all with orange zest for color. Now, only one thing actually tastes like orange, and all others give contrast so the orange is more pronounced.

Contrast on the pallet is more exciting than the same flavors over again.

Chef Todd.