Friday, September 18, 2015

Easy Orange Chicken Skillet

Another busy weeks in the books. And another busy week in our future so we are going to relish in our weekend and rest, rest, rest.....hopefully

We had something every single evening last week. Some things planned and some things not planned so I didn't stick to much of a menu. But here's one good and fast meal I made for my family one night.


Easy Orange Chicken Skillet
recipe [here]

1 1/2 pounds boneless skinless chicken breasts, cut into 1" chunks
3 tablespoons vegetable oil
1/4 cup soy sauce (I used less-sodium)
1/4 cup cornstarch
3/4 cup frozen pulp-free orange juice concentrate, thawed
3 tablespoons barbecue sauce (I used Stubb's original)
sesame seeds
3 green onions, thinly sliced
5-minute white rice

• Mix together cornstarch, soy sauce and 2 tablespoons water. Add chicken to the mixture and stir to coat. Let marinate for at least 5 minutes. I actually did this step while Harry napped and let it marinade for a couple of hours and it was ready to go at dinner time...
• Make orange sauce by mixing together the OJ concentrate, barbecue sauce and 1 tablespoon of the olive oil. Set aside.
• Heat 2 tablespoons of vegetable oil over medium-high heat. Drain marinade off chicken and add to hot oil and stir-fry for about 7 minutes until chicken is heated through.
• Once chicken is cooked through add the orange mixture and heat through, an additional 5 minutes or so.
• While the chicken and the orange flavor is melding together, cook your rice.
• Top rice with chicken and garnish with sesame seeds and sliced green onions.

OrangeChicken02I served the Orange Chicken dish with store-bought frozen vegetable eggrolls (ELLE ATE 4!!), and premade Asian Salad from the produce section.

My family ATE THIS UP. Aaron even said that it was better than Chinese restaurant versions because it was less sweet :). There were not any leftovers. Love that!



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