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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