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Today I’m back with yet another Chinese-American dish – Orange Chicken. It seems as though you can find orange chicken almost anywhere you want to eat these days.
Ingredients 3 tablespoons unsalted butter , plus more for the dish 2 1/2 cups shredded rotisserie chicken 1 1/2 cups ricotta cheese 3/4 cup grated parmesan cheese , plus more for serving 1/4 cup chopped fresh herbs (such as parsley , dill, chives or mint) Kosher salt and freshly ground pepper 8 store-bought crepes (about 9 inches each) 1 shallot, sliced 1/2 pound asparagus , trimmed and cut into pieces 3/4 cup low-sodium chicken broth 1 teaspoon finely grated lemon zest
I am over the moon with coconut.
Yep, it’s Thursday, and I normally post something for Thrifty Thursday.
Other than Asian dishes, I haven’t experimented much with nuts in cooking. Baking yes, of course, but not in savory dishes. The title of the recipe intrigued me immediately.
This chicken has just the right amount of zesty flavor from the Dijon mustard, and coated with panko bread crumbs and fresh herbs, this is an easy dinner to please the masses.