No More Takeout – Orange Chicken
I got the message loud and clear, “back off on the healthy stuff!” Okay-okay. I know it’s difficult to get your guy to eat healthy stuff and sometimes we don’t exactly want the healthy stuff either, I get it.
Craig and I really like Chinese food. So the other night, while trying to get our fix we drove to our favorite hole in the wall Chinese restaurant. What were we greeted with? C-L-O-S-E-D! Not a nice little store bought sign either but a hand scrawled, barely legible sign written on a takeout menu. Standing there with our mouths agape, we then noticed a neatly typed piece of paper from the health department. Clearly our favorite haunt wasn’t shuddered due to a family vacation, but by some other nasty bit of negative health ramifications for anyone who would dare eat there. (Truth be told, I kind of felt like a strong warrior for a moment, before my overactive imagination kicked in.)
Running through our list of optional foods, we realized that we needed our Chinese food fix and nothing else would do. So off to the store we went. Craig, of course, wanted me to whip up about 4 different menu items from our favorite place. I politely reminded him told him to pick one and deal with it. Orange Chicken it is.
Words of Wisdom
I’m not suggesting that the next time he wants to go out to eat that you stay in. No way! If he’s willing to leave the cave, take advantage of it. But if you want to impress him with a plate of food that tastes as good as your local takeout place, this is a great dish to have in your arsenal. Besides, you want him to leave the cave and take you to a nice restaurant, not someplace where the utensils are plastic and the dinnerware is paper or styrofoam.
- 1 1/2 Pounds Chicken Breast (cut into 1″-2″ pieces)
- 1 Pound Broccoli Florets
- 2 Cups Rice
- 1/2 Cup Cornstarch
- 1/4 Cup Flour
- 1 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Egg (beaten)
- 1 Cup Orange Marmalade
- 1 Teaspoon White Vinegar
- 1 Teaspoon Sriracha Sauce*
- 1/2 Teaspoon Soy Sauce
- 1/8 Teaspoon Ginger Powder
- Vegetable Oil
In a medium size bowl combine marmalade, white vinegar, sriracha sauce, ginger powder and soy sauce. Mix thoroughly and set aside.
Lightly steam broccoli and set aside.
Prepare rice according to package directions and set aside.
While broccoli and rice are cooking, blend egg in a bowl. In another bowl mix cornstarch, flour, salt and pepper.
Pour oil into 4 quart saucepan so that it is 1″ deep. Heat oil in pan (or you can use a deep fryer or wok) to 375 degrees Farenheit.
Put chicken pieces into egg and stir to coat. Remove chicken from egg mixture and toss into cornstarch mixture – coat well.
Add chicken in small batches and cook for 3-4 minutes. If pieces are not completely covered by oil, turn them over half way through cooking time.
Remove chicken from oil with a slotted spoon and drain on paper towels. Continue cooking chicken in batches until all pieces are cooked and drained.
Clean saucepan or wok. (If using a deep fryer, you will need to get out a saucepan for the next step.)
Pour marmalade mixture into pan and gently heat until it is melted into a sauce consistency.
Add Chicken and broccoli to marmalade mixture and stir to cover all pieces with orange sauce.
Serve over rice.
*You can vary the amount of Sriracha sauce for your own taste. A little goes a long way.Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.