Orange Chicken

Ingredients:

Chicken-

2 lbs boneless skinless chicken breasts (cut into bite-size cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)


Orange Sauce-

1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Cooking Instructions:

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.


Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic, and onion. Bring to a boil. Add more orange zest and juice if you like. I recommend making the sauce a little too strong and sweet if you will be eating this with rice.

Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.


from: http://blogchef.net/orange-chicken-recipe/


notes:
it helps to get a large bowl or a pan (like a cookie sheet with sides, whatever it's called), line it with 2 layers of paper towels, and place your chicken on it. A bowl will help retain heat, the paper towels absorb oil.

this does not make very good leftovers--so only make what you plan to eat. the coating on the chicken gets a little soggy with moisture. the sauce, however, keeps well. it starts to look gelatinous after being in the fridge, but I just dump it in a saucepan and reheat.

egg beaters work just as well as whole eggs. gluten free flour and tamari soy sauce also work great if you have celiac/follow a gluten free diet--tastes the same. I believe I used Red Mill flour (all-purpose)

Tuna Mac Skillet

• 1 pkg. macaroni and cheese dinner mix (like plain ol' blue box)
  
• 3/4 c. milk
• 2 tbsp. butter
• 2 tsp. dried parsley flakes
• 1/2 tsp. paprika
• 1/2 tsp. prepared mustard
• 2-6 oz cans tuna, drained
• 1 c. sour cream
• frozen peas, however much looks good to you. and PLEASE, not canned. They're gross! Trader Joe's has the BEST frozen peas
  

Boil macaroni.

In a pan mix milk and cheese powder.

Add butter, parsley, paprika and mustard. Bring to a boil; simmer 5 minutes.

Add tuna, macaroni, peas, and sour cream. Top with shredded cheese, cover and cook on medium low heat until cheese is melted (not too long or the pan will be hard to clean!)

Mexican Skillet

• 2 c uncooked pasta (rotini works great)
• about a pound of defrosted chicken breast cut to bite size pieces (i used a bit less)
• 2 c (1lb) salsa
• 2 c (10oz) frozen corn
• 4 oz cream cheese (half a block)
• 1/4 tsp cumin
• couple dashes each of black and cayenne peppers
• shredded cheese

cook pasta as directed

meanwhile, cook chicken in med-lg oiled skillet till done

add salsa, corn, cream cheese and spice, simmer until corn is heated and cream cheese is melted, stirring occasionally

add drained pasta and about a handful of shredded cheese; stir in

top with more cheese and wait till its melted. I didn't cover it because there was still a lot of liquid from the salsa, but if it looks dry enough, cover.