Chinese New Year was always a fabulously elegant affair in London. My delectably flamboyant and ever gracious friends, Patti and Andy Wong, throw the most opulent bash each year…

Modeling in Chinese Red

… far outshining any western New Years spectacular I’ve ever attended. Rather incredulously, I have not one photo from those fabulous soirees. Now you know I’m having fun when Iforget the pics entirely!

Celebrating with Maya Fiennes and Lisa I’Anson
Sadly I’ve missed Andy’s party nearly every year since moving back to the US, but there are no shortage of festivities here in Los Angeles to get glammed up for either thanks to gregarious hosts Lisa I’Anson and Amos Pizzey, Normandie Keith, and Amanda Eliasch.
Meagan Mullen, Jewels, Karen Cumings-Palmer, and June Sarpong
This is the lucky year of the rabbit. Quiet, positive, and immensely inspiring after the all turmoil of the past year’s Tiger. The Rabbit is a symbol for creativity, compassion, and sensitivity. It generally signals a focus on the arts, culture, world diplomacy, and gathering of the family.
Meagan Mullen and Julie Anne Rhodes
So I hope your family will gather round the dinner table for one of my Asian favorites, Orange Glazed Chicken. Sweet and savory all at once, this kid friendly recipe will keep the adults licking fingers too, and can easily be adapted for an elegant cocktail party by using wing drumsticks instead of whole pieces of chicken.
Orange Glazed Chicken
Servings: 4


2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
1 teaspoon orange zest, grated
1 teaspoon toasted sesame oil
4 chicken breasts
salt and pepper to taste
1 tablespoon toasted sesame seeds for garnish (optional)
1). Preheat oven to 500 degrees.

2). In a medium bowl, combine soy sauce, honey, orange juice, ginger, garlic, orange zest, and sesame oil.

3). Add the chicken breasts and turn to coat. Transfer chicken to a baking dish, skin side up. Season with salt and pepper.

4). Roast the chicken in the middle of the oven for 25-30 minutes, turning and basting with sauce midway, until the chicken is just cooked through and nicely glazed. Broil the chicken, skin side up, until browned, about 2 minutes. Sprinkle with toasted sesame seeds and serve hot or at room temperature.

Serving Suggestions: I usually serve this with orange scented Jasmine rice and spicy orange broccoli.

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  • February 3, 2011
    10:33 am

    Love the "Modeling in Chinese Red" Julie Anne. You may not be at Andy's fabulous party these days, however at least you have those wonderful memories. Sounds like it was a party not to be missed.Happy Chinese New Year!Let's hope it's an amazing year for us both.Aussie Mum 🙂 p.s this recipe has me salivating already.

  • February 3, 2011
    10:39 am

    What a lovely and thoughtful post Julie Anne! Here's hoping the rabbit is a good one (so far it's been great)! Delicious recipe as always!Thank you!Cupcakexo

  • February 3, 2011
    5:31 pm

    The recipe looks wonderful, but I think I'll marinate tofu and do it up the same way with some rice and broccoli. Hope the Year of the Rabbit is a good one for both of us and all the others reading the post. Last year was memorable for all the wrong reasons, so it's only fair that this year be a good one for the creative & worldy people who invest time in their family, culture and in making the world a better place for all. RutheeP.S. Keeping my promise! Bundling up my fat clothes & selling them to pick up a few $$ to buy some gently used vintage clothes. 🙂

  • February 3, 2011
    6:12 pm

    I have a chinese grandmother so happy chinese new year to allRoberta Depa

  • February 3, 2011
    7:28 pm

    Delicioius looking. Think I might try it this weekend when I have a chance to cook.Justine Owls

  • February 3, 2011
    8:15 pm

    Make a double batch and freeze half – great make-ahead dish.

  • February 3, 2011
    9:33 pm

    Great idea. Thanks.Justine Owls

  • February 3, 2011
    9:34 pm

    I did a chicken cassarole last night,and finished it a few minutes ago,and it was delicous. :)Hester van der Poll

  • February 4, 2011
    2:11 am

    umm Julieanne Im a rabbit ( 1975) whoo hoo its my year ! Right on! love this recipe .. yumTracey J Whitney

  • February 4, 2011
    2:11 am

    It should be a very lucky year indeed for you Tracey!

  • February 4, 2011
    6:25 pm

    I Love U Julie AnneScar Lette

  • February 4, 2011
    7:30 pm

    Julie Anne,Wonderful recipe! Sounds delish and looking forward to trying it. This recipe brings up a question I wanted to ask about cooking chicken. What is your opinion concerning preparing chicken breasts with or without the skin on? I grew up eating chicken with the skin on and love the taste but it has been years since I last did that. I just have it engrained in me that I am being more health conscious; saving fat and calories, by taking it off, through I realize I am also losing moistness and flavor by doing this. Is there any happy medium? Thanks!-Chrissy

  • February 4, 2011
    7:44 pm

    Excellent question Chrissy! I've made this recipe both with skin on and off. The glaze does a good job of keeping the chicken moist so long as you do not overcook (you want internal temperature to be at 165 degree F. Definitely not lower, but preferably no higher either as chicken dries out and becomes rubbery when overcooked).You definitely remove most of the fat and calories when you remove the skin, but there is a great middle ground I have found-cook the chicken with the skin on to keep it moist, and remove the skin before serving. When using this method I will loosen the skin, and rub herbs and spices between the meat and the skin, so you do not lose flavor when you remove the skin before serving.

  • February 5, 2011
    9:59 pm

    You look fab then and now!!! That recipe will be love at home,thanks!Have a lovley weekend!!xxxMariFer Cruz Ortega

  • February 5, 2011
    10:02 pm

    I am hungry xAmanda Eliasch

  • February 5, 2011
    10:08 pm

    Come to LA so I can feed you!

  • February 6, 2011
    1:08 am

    Julie this looks really goooooood. Thanks stu

  • February 6, 2011
    9:03 pm

    Lucky Los Angeles people!Giuliana Iannotta

  • February 7, 2011
    5:53 pm

    This does look great. Chinese cooking is really easy but time consuming because of the prep, but otherwise it is pretty simple to learn and execute. I will write LOve Habout an hour ago ·Harlan Laner