Wednesday, February 10, 2010

Orange Chicken

One of the other things we have done is pretty much given up eating out. This is really because we are on a VERY tight budget. Our menu is extensive some weeks and when Monday rolls around...although it may vary because I have been doing my menu planning on Tuesday/Wednesday, you will see that we try out a LOT of different foods/cuisines. We LOVE chinese...but it doesn't always love us. So I made this delicious dinner this evening and K(my husband) said it was much better than the restaurant! Definately a keeper!

Orange Chicken-adapted from Thoughts of a Wanderer
*sorry no picture as of was quite beautiful, almost too nice to eat!

2 chicken breasts cut into bite sized pieces
3 tablespoons cornstarch
salt & pepper to taste
olive oil

1 1/2 cup water
1/2  orange, juiced
1 lemon juiced
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion(omitted)
1/4 teaspoon red pepper flakes
3 tbsp cornstarch

- Throw chicken pieces, cornstarch, salt and pepper into a large ziplock bag and shake, shake, shake until coated.
- Heat a few tablespoons of oil in a deep skillet over medium heat and cook chicken until done.
- Remove chicken from skillet and wipe out (or use saucepan if your skillet isn’t deep enough). Add ingredients for sauce except for the cornstarch and bring to a slight boil. Add cornstarch to thicken if you like a thicker sauce (I always do this…it makes it feel more decadent and restaurant-like to me). Add chicken pieces into sauce and heat through, about 5 minutes.
- Serve over your choice of rice. We had it over Brown Jasmine rice and sliced cucumbers for a side.

what I did different: 
- added 3 tsbp cornstarch right to the sauce before I added it to the pan. If you have used cornstarch before, it thickens best in cold liquids this kept it from becoming lumpy.
-did not pack the sugar, as we are also watching our caloric intake.
-in a pinch, you can sub white wine vinegar for rice vinegar(something I learned when I forgot the rice vinegar!)
-zest of whole orange

Kid Help: have them shake the bag of chicken to coat the chicken, help squeeze the lemon/orange for the juice, help measure rice/water, and choose a veggie as a side

Next time: I will either bake the chicken pieces or cook them right in the sauce. We didn't feel that frying the chicken really added to the flavor.


  1. Sounds delicious! Perhaps I'll try baking the chicken and let you know how it goes.

  2. great can't wait to see how it goes!