Orange Chicken

orange chicken 008

I’m always craving good Mexican food and good Asian food. Since I didn’t feel like making Mexican food, I opted for some orange chicken minus the frying. I thought about making the orange chicken where you have the breaded outside, but I really don’t like frying. It always makes a mess and then I spend 30 minutes scrubbing oil splatters off of everything. Not to mention that I always get zapped by popping oil!  This method that I came up with was more my style: toss everything in a marinade and cook it, easy-peasy-pudding-pie.

This is a great meal to make for the novice cook, the lazy cook or the busy cook. Depending on the day I can usually fit all three of those categories. The great thing about this recipe is that you can prep it a day in advance and just toss it on the stove to cook when you get home and have dinner on the table in 20 minutes. If you know your week is going to be busy, put this on the calendar and prep it the day before.

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 Ingredients:

1 cup of fresh squeezed orange juice (approx. 3 oranges)

1/4 cup low sodium soy sauce

2 tablespoons rice vinegar

1/4 cup honey

2 garlic cloves – minced

1/2 teaspoon ground ginger

1 slice of orange skin with the pericarp (white rind) removed

1-1/2 tablespoons corn startch

1 pound of chicken cut into cubes (just buy it cubed and save yourself some time) patted dry

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Directions:

1. Add all the ingredients minus the chicken in a bowl and whisk well, making sure the cornstarch is completely dissolved. Place the uncooked chicken in a shallow dish and pour the marinade over it. Cover and place in the refrigerator for a minimum of two hours.

2. Add one tablespoon of vegetable oil to a large pan on the stove and turn the heat up to medium. Once the pan is hot enough (a drop of water into the pan should sizzle) pour in the marinade with the chicken into the pan. Bring the mixture to a boil. Cook for 2 minutes and then reduce the heat to medium-low and cook for 8-10 minutes, stirring occasionally. Serve over long grain jasmine rice and garnish with orange zest and chopped scallions. Serve with a side of asparagus.

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