Spicy Sumo Chicken

At Gelson's earlier today, they had these funny looking oranges to sample which were actually Sumos, or Sumo Citrus.  They are a blend of orange and mandarin with the most unbelievably easy to peel skin and they're also seedless. They're sweet like an orange with just a little extra tang. If you find them in your local market, you should definitely give them a try. They're easy to take in your lunch or for a quick snack because they're so quick and easy to peel.

I chose to use the juice and some of the flesh in this quick marinade and it was delicious. You could easily use regular oranges or mandarins instead, though.

Spicy Sumo Chicken

Serves 2 (easily doubled)

1 lb all-natural organic chicken breast, cubed

1 Sumo Citrus or 1 large orange, juiced

2 Tablespoons soy sauce

1 1/2 Tablespoons honey

1 Serrano pepper, minced (less for less heat)

dash Himalayan pink salt

couple of turns of freshly cracked black pepper

2 teaspoons cooking oil

2 green onions, sliced

Marinade: Serrano pepper, Sumo Citrus, honey and soy sauce

Place all ingredients except peanut oil and green onions in bowl and mix together, then cover and place in refrigerator to allow to marinate for at least 4 hours or overnight. You could also use a zip top plastic bag instead of a bowl.

marinating

Heat a wok or non-stick skillet to medium heat and add oil. Carefully add the chicken a few pieces at a time and then turn to coat and begin cooking. Next slowly and carefully add the marinade to the wok or skillet, mix with the chicken and bring to a boil. Continue cooking until the marinade is reduced by half and the chicken is cooked through, at least 3 minutes or more. Add green onions and turn to coat. Remove from pan and serve over brown rice with additional green onions to garnish, if desired.

cooking the chicken and reducing the marinade