Archive | February 2016

Skinny Orange Chicken

…unless you eat more than one serving.

Okay, I found this little gem on Pinterest. Now, sometimes you run into a recipe that is just garbage, likely because some bored jackass felt like getting his jollies off making people taste shitty food. I prefer to witness events that I place in motion, but that may just be me. Regardless, this recipe actually checks out because I’ve made it twice now. The second time I had to tone down the spices a bit and add more liquid, but I’ll explain that below.

Skinny Orange Chicken

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This is supposed to be healthier than the restaurant version. Not sure if that’s exactly true, but since I use mostly organic items and fresh at that, it very well could be these days.

YIELD: about 4-6 servings
PREP: 10 mins
COOK: 10 mins
TOTAL: 20 mins

INGREDIENTS:

2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
salt and pepper
2 Tbsp. olive oil
orange chicken sauce (ingredients below)
toppings: thinly-sliced green onions, toasted sesame seeds, orange zest

ORANGE CHICKEN SAUCE INGREDIENTS:

3 cloves garlic, minced (I do pressed; same fucking thing in my book)
1/2 cup orange juice
1/2 cup honey
1/3 cup soy sauce
1/4 cup rice wine vinegar
3 Tbsp. cornstarch
1/2 tsp. ground ginger
1/2 tsp. white pepper
zest of one orange
pinch of crushed red pepper flakes

Here’s where I altered it the second time I made it; the sauce. I doubled the orange juice and used only 2 Tbsp. of cornstarch to keep it from becoming too gelatinous, and I held back about half the ginger and white pepper. That way Umi could eat it without gagging. Me too, for that matter. And I only used two boneless, skinless chicken breasts instead of 2 lbs. I also cooked white rice instead of the quinoa below. I may give that a try the next round.

(OPTIONAL: QUINOA INGREDIENTS)

1 cup dry quinoa
2 cups chicken broth

DIRECTIONS:

TO MAKE THE ORANGE CHICKEN:

0203161913Season chicken generously with salt and pepper.

Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.

Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and additional orange zest.

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TO MAKE THE ORANGE CHICKEN SAUCE:

Whisk all ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey.

TO MAKE THE QUINOA:

You can see Ali’s step-by-step photo tutorial for how to cook quinoa here.

Piacere!

Vive bene, spesso l’amore, di risata molto!

(live well, love much, and laugh often)

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