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Monday, January 30, 2012

Orange Chicken-Lightened Up!

My freshman year of college was definitely one to remember. My first semester, I had 3 other freshman roommates, and we had a blast together. Most of us were out of class around 1 everyday, so we had the rest of the day to go do whatever we wanted, which usually included shopping, Taco Bell, watching Disney movies and chick flicks, trips to DI(Deseret Industries-it's a thrift store!), and eating food that our roommate Noel cooked, because she was usually the only one who did cook, and she was good at it!

Our second semester, we learned that Chinese New Year was in January, so we decided to have a Chinese New Year party complete with orange chicken, egg rolls, and fried rice. My job was the orange chicken, and I assisted with the egg rolls as well. I thought the orange chicken would turn out good, but it was way better than I expected, and became one of my favorite recipes. It's one of my go to recipes when I'm trying to impress (haha).

I think I've mentioned before, but at my in-laws, we take turns cooking dinner. Thursdays are my day. My in-laws are all really good at cooking, so at first I was really intimidated, but they've been very complimentary(maybe to be nice) so I've felt more confident.

I knew I was going to make orange chicken at one point, but we've been trying to eat better too, so making a fried chicken probably wouldn't be the best option.
Which is why I lightened it up!
This is great served with my Egg Rolls too!

Orange Chicken-Lightened Up!
sauce from All Recipes


1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root(or substitute ground ginger)
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes

2 chicken breasts, cooked and cut into 1 in pieces

3 cups stir fry vegetables (broccoli, baby corns, water chestnuts, peppers, etc)

1. Pour the water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil, then remove from heat and cool 10-15 minutes.
2. Put the stir fry vegetables and chopped chicken breasts in a large bowl. Stir them a few times to disperse the chicken. Pour 1/4-1/2 of the sauce over the chicken/veggie mixture. The amount doesn't really matter, but be sure you have enough left over to pour on at the end. Put the extra sauce in the fridge.


3. Put the lid on the bowl, and shake it a couple times so that the sauce gets dispersed. Put the bowl in the refrigerator.

4. If you have time, shake the bowl again throughout the day so that all of the chicken and vegetables get marinated. At minimum, leave the bowl in the fridge for an hour, but you can leave it in there as long as you want/need.
5. When you're ready to cook, take the bowl to the sink and drain some of the liquid off. There will be more liquid because of the veggies.
6. Heat a large fry pan on the stove on medium high heat. Pour the veggie/chicken mixture and sauce into the heated pan. Turn the stove up to high, and allow the sauce to boil. Stir the veggies and chicken around until the chicken is white and flaky and the veggies tender.
7. Transfer to a strainer in the sink to drain of the extra liquid. Place in a serving dish, and pour the extra sauce over the top.
8. Serve with rice and egg rolls.









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