Skip to main content

SIX ingredient Orange Chicken

This is one of the foods Eb actually asks for - so here's a quick version for him to make while in the dorms. This recipe is not trying to be authentic in any way, just quick and easy.

In a skillet over medium heat,
1-2 Tb of sesame oil (coconut or vegetable oil works too, it will just alter the taste slightly)
brown on all sides by stirring and turning every couple of minutes:
2 chicken breasts, cubed and dusted with flour
(an easy way to do this is to put the chicken cubes & a couple tablespoons of flour in a ziploc bag, close it and shake until each piece of chicken is coated, then add the cubes to the pan)

Meanwhile, combine for the sauce:
1/4 c Sweet Baby Ray's BBQ sauce
1/8-1/4 c orange juice concentrate
2 T soy sauce

When the chicken is cooked through, (browned on all sides - you can check its all cooked by cutting open the largest piece to check) add the sauce to the pan & combine well and let the sauce thicken and warm for a few minutes before turning the heat off and serving.

Serve as usual with cooked rice and a side salad. Or on top of baby greens with sliced almonds, carrots and balsamic vinaigrette or a sesame dressing. I even like a bit of cheese, too.

Comments

Post a Comment

Popular posts from this blog

Mexetti Squash

So I wanted to use the spaghetti squash but I wasn't in the mood for the usual Italian meatball pseudo-spaghetti. I also wanted something just as quick and easy so I browsed around on the internet and got an idea to use Mexican flavors. Here is what I served everyone tonight so we can remember it. There are no real measurements since every squash is a different size. Cut a spaghetti squash in half and remove the seeds. In a microwaveable dish, place one half skin side down so it can be filled with: cooked, cut up chicken diced Hatch chiles zucchini, chopped finely red bell pepper, chopped finely onion, chopped finely OR onion powder sprinkled on top Sprinkle it all with a little salt, pepper and cumin and shredded Jack, Manchego or other cheese Pour some enchilada sauce over it all. Add some heat with salsa, chile powder or whatever you like or not. Cover and cook- I microwaved a large half for about 15 minutes The smaller half only took 10 minutes. I served i...
Post a Comment
Read more

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.
Post a Comment
Read more

Pasta al limone

 Basically it's Lemon Spaghetti. I needed a side dish for a friend's seafood lunch and this was perfect. When I served at cousins beach week, it also got rave reviews (and competition for the leftovers) so it's worth sharing here. I found the recipe by Michelle Doll at Delish.com. What I love about this recipe is it is quick and easy but really it's the technique. Its similar to an Alfredo sauce but because of the way you put it together, it is very evenly distributed and doesn't feel heavy. Tastes great with fish and chicken, so far.  Cook  12 oz. spaghetti in generously salted boiling water.  While waiting for the pasta, slice of a couple thin strips from a lemon for garnish (if desired)  Zest  1 lemon into a large sauce pan (the spaghetti will go into it later)  and juice the lemon , setting the juice aside. Add 1/2 c. heavy cream and  4 Tbsp. unsalted butter to the lemon zest   and let it melt over low hea...
Post a Comment
Read more