Saturday, August 31, 2013

Bringin' the Sexy to the Kichen - Orange Jicama Chicken

Recently I did an expos√© on the Electromatic Skillet and Table Range.  While information is all well and good, there is something to be said for practical application of said information...  Meaning, ya gotta cook somethin' in it.....

But first, some totally gratuitous shots of my Electromatic Skillet and Trefoil ensemble.

Turn to the left.....

Now turn to the right......

I must say, that is some seriously sexy retro-chic right there.  Eat your heart out Mad Men.

OK, enough of that...  I'm hungry....

Orange Jicama Chicken

 (with Snow Peas)

24 oz Chicken Breast (or Thighs), cut into 1 inch pieces
10 oz (2 cups) Jicama, peeled and cubed (about 1 medium Jicama)
6 - 8 oz Snow Peas
3 TB Tamari (low Sodium)
2 tsp Cornstarch
1/2 tsp Orange Zest
4 oz Orange Juice
2 TB Olive Oil
Rice for Serving
optional - Cashews for Serving

P-12-ES or E-1310 Electromatic Skillet/Table Range (Base and P-22-B "2 1/2 quart" Skillet)

Cut the chicken into 1 inch pieces, then set aside.

Peel and cube the Jicama, and set aside. (make sure when peeling to remove the yellowish fiber layer right below the skin)


Remove the tips and strings from the Snow Peas, and set aside.

Whisk the Tamari, Cornstarch, Orange Zest and Orange Juice together in a small Pyrex pitcher, and set aside.

Set your Electromatic Skillet to 350F Degrees and add 1 TB Light Olive Oil.


When hot, add the Jicama and the Snow Peas; Stir frying for 1 minute.

Remove from the Skillet and set aside.

Add 1 TB Light Olive Oil to the skillet.

When hot, add 1/2 of the Chicken pieces and saute for 2 1/2 minutes.

Remove the first batch of chicken and set aside.

Saute the remaining chicken for 2 1/2 minutes.

Add the reserved Chicken back to the skillet and heat through.

Slowly stir in the Orange Juice/Tamari mixture.

Reduce the temperature to 300F degrees and cook, stir until thickened and bubbly. (3-5 minutes)


Add the reserved Jicama and Snow Peas, stirring to combine.

Cover and cook for 1 minutes longer; just until the vegetables heat through.

Serve over Rice with a sprinkling of Cashews, if desired.

Where is your Corningware??
~~

4 comments:

  1. Love your blog! I just discovered it yesterday and was up all hours reading all your posts.

    I've been a CorningWare/Corelle fan since childhood. My mom unfortunately got rid of hers over the years, which is a shame. That said, I got rid of a lot of pre-Kitchen-World French White because of a big move so I can hardly point fingers!

    In addition to Corelle plates -- Winter Frost for me, with my Fruit Basket set on more-or-less permanent loan to my parents -- I myself currently have a couple of CorningWare Bake, Serve and Store pieces (AKA SimplyLite). I love the SimplyLite -- it really is as light as regular Corelle, and I find I never use the heavy Pyrex lids -- even though it unfortunately can't be used on the stove top.

    Over the years, I've hit the thriftshops to find discontinued Corelle hook cups but only now am I starting to look for CorningWare pieces.

    Thank you so much for sharing so many great tips on finding, looking after and using CorningWare!!

    ReplyDelete
  2. I want one of those table ranges!!! Thanks to your blog I have become more adventurous in using my Corning. I've used it in Microwave and oven but not on the stove top. Is there a difference in electric and gas ranges?? I have an electric and was worried about messing up the bottoms. But I would really like to cook a meal, serve and store in the same casserole. What I would like to find are recipes for each of the sizes I have and use. thanks for the blog!! much appreciated!!!

    ReplyDelete
  3. Shane, could you answer a question about the trefoil pattern? I have the 1 3/4 & 2 1/2 quart saucepans from this series and I've been looking to complete my P series saucepan set. However, a web search seems to indicate that Corning only made 4 pieces with this design: the percolator, the 10 inch Electromatic skillet, and the two saucepans I have in my collection. Is this true? Were these two saucepans just promotional items designed to go with the royal and party buffet stands? You're the master on all things Corning, so please fill me in!

    ReplyDelete
  4. Sadly, the Black Trefoil design was used to draw in a supposed higher class customer that may have looked down their nose at the little blue cornflower. It was suppose to catch the eye of the "ultra modern" person.

    Originally, only the Electromatic Percolator was available (P-13-ES) to test the market.

    When that went over fairly well, they introduced the Electromatic Skillet in 1960. (P-12-ES)

    THEN, the released 2 stove top percolators. A 6 cup (P-136) and a 9 cup (P-139)

    Shortly after the Range top percolators, they released the 2 Saucepans as Buffet pieces because they came with the candle warmers. The P-1 3/4 (sold as the P-30) and the P-2 1/2 (Sold as the P-50)

    Sadly, though the design had done well at first, interest tapered off and the pattern was discontinued in spring 1965 before they had a chance to make any of the larger pieces or Roasting pans and such. The market just wasn't there for the design to continue.

    For the most part, aside from the Buffet Servers (which were white until 1968) and the Cookemates, which were also all White. The only pattern available was Cornflower until the Renaissance gift line came out, and that is why there are so few pieces of it as well. Because of what had happened with Black Trefoil in the early 60s.

    Spice of Life in 1972 was the first FULL line of Corningware other than Cornflower.

    ReplyDelete