While winter kind be dreary, your dinner plate doesn’t need to be. Kumquats are a member of the citrus family and bring a little zing. Kumquats manage to pack a lot of nutrients in a tiny package. They are not much bigger than an olive and are actually related to the orange family. They are a terrific source of vitamin C, fiber, antioxidants and minerals. Supporting digestive health and aiding in weight loss, they are also associated with lowering risk of cancer.
With a very unique taste, being sweet on the outside and sour in the middle they tend to really spice up any recipe. Extremely easy to prepare, they don’t even need to be peeled before adding them into marmalades, soups or main dishes.
Here is a recipe for Asian style Sesame and Kumquat Chicken.
2 lbs boneless skinless chicken breasts or thighs (Cut in strips or chunks)
4 Tbsp grapeseed oil (divided… 3Tbsp/1 Tbsp)
1 1/2 – 2 tsp minced garlic
7-8 kumquats (sliced)
1 tsp sesame oil
1 1/2 tsp toasted sesame seeds (optional)
2 Tbsp Soy Sauce (less salt soy sauce or tamari)
1 tsp hot pepper flakes (optional)
1/2 tsp salt
3 Tbsp Hoisen sauce
1 Tbsp Soy Sauce (or less salt soy sauce)
1 1/2 tsp sugar
1 1/2 – 2 tsp corn starch (arrowroot)
1/3 cup water
Marinate chicken in the marinade sauce for 30 minutes in a large bowl turning at least twice.
While waiting, combine sauce ingredients in a small bowl and begin heating the wok or large fry pan when you have about five minutes left of your marinating time. Add 3 tablespoons canola oil and place the marinated chicken in a single layer in your wok or pan. Fry 3 to 5 minutes on each side or stirring until golden brown and cooked through.
Remove and place on a plate or platter, cover to keep warm.
Put 1 tablespoon canola oil in the wok or pan. Sauté minced garlic for about one minute. Add the rest of the sauce mixture, stirring constantly, it will become thick and bubbly very quickly.
Stir in sliced kumquats and turn off the heat. Stir in the sesame oil and add chicken back into the wok or pan. Stir for approximately two minutes to heat them through.
Serve over steamed or fried rice and if you would like, sprinkle with the toasted sesame seeds.