TRADER JOE'S LOGO RECIPES

Steps:

• Combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan; whisk to blend well.
• Measure out ¾ cup of the mixture and transfer it to a large zipper lock plastic bag. Add the chicken pieces to the bag, pressing out the excess air and sealing well.
• Refrigerate and let marinate for 30 to 60 minutes, but no longer.
• Add the remaining mixture to a saucepan on the stove and heat over medium-high heat. Bring to a simmer. In a small bowl, whisk together the cornstarch and water until smooth.
• Add the mixture to the saucepan with the sauce. Continue simmering until the sauce is thick and translucent. Remove from the heat and stir in the strips of orange peel, if using.
• Place the egg whites in a pie plate and whisk until frothy. In a second pie plate combine the cornstarch, baking soda and cayenne pepper; whisk to blend.
• Drain the chicken of the marinade in a colander or large strainer; pat dry with paper towels.
• Place half of the chicken pieces in the egg whites and turn to coat. Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess. Transfer to a plate and repeat with the remaining chicken pieces.
• To fry the chicken, heat the oil in a 11- or 12-inch round Dutch oven or straight-sided sauté pan until the oil reaches 350 degrees F. Carefully place half of the chicken pieces in the oil and fry for about 5 minutes until golden brown, turning the pieces halfway through cooking.
• Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined plate. Return the oil to 350 degrees F and repeat with the remaining chicken pieces.
• Reheat the sauce if necessary and toss with the cooked chicken pieces. Serve over rice, if desired.

Steps:

• Add all the ingredients into the food processor, except for the hot water.
• Pulse the mixture for 4 to 5 minutes.
• After about 1 minute or so, add the hot water while the processor is still running.
• Keep adding water until you get a desired consistency.
• Continue to blend everything in the processor until smooth and creamy.
• Pour hummus into a container and refrigerate for about 2 hours.
• Before enjoying your hummus, drizzle a little bit of extra virgin olive oil on top and sprinkle with red pepper flakes.
• Add pine nuts and dried parsley if desired.