Happy Spring, everyone!
I don’t know about you, but I am loving this sunshine! I’m even loving the rain we’re getting because it’s not snow. Don’t get me wrong, I do like the snow, but I was definitely not prepared for this winter! We had such a mellow winter our first year here in Montana, but our second winter was pretty brutal.
Anyway, this Monday I bring to you a recipe from last week’s dinner menu: Orange Chicken!
Now, the recipe I shared last week was super simple, but this week’s is just a tad bit more difficult. This recipe will require more dishes and will likely take a bit longer to prepare, but it’s so worth it! I have to admit, this recipe was a total experiment (as most of mine are), so I will do my best to get all of the proportions right.
Here ya go!
- 2-4 Boneless, Skinless Chicken Breast, cubed (In addition to 2 chicken breasts, I used some vegan “chicken” for myself. If using all chicken, I would recommend 3-4 breasts)
- Zest and Juice from 2 Oranges
- 2 tbsp of Tapioca Starch (I use this because I have a sensitivity to corn, but I’m sure corn starch would work great!)
- 1/4-1/3 cup of Soy Sauce
- 1/2 tsp of Ground Ginger
- 1 tsp Garlic Powder
- 2-3 tbsp of Sesame Oil
- 3 tbsp Maple Syrup or Brown Sugar
- Ground Pepper to taste
- (optional) Steamed Broccoli
- Heat up oil in a pan over medium heat. Add chicken, and cook until browned.
- Add orange zest, orange juice, soy sauce, tapioca starch, garlic powder, and ginger in a blender and blend until a pasty consistency forms.
- Once chicken is cooked, add the paste to the pan and allow the paste to boil slightly. This should cause it to thicken and become a bit more sticky.
- Add maple syrup, then turn the heat down to a low setting once the sauce has reached the consistency you prefer. Some prefer a thinner sauce, while others prefer thicker/chewier.
- Taste the sauce, then add pepper to taste and more soy sauce if you’d like.
- Serve over a bed of rice, noodles, or simply eat the chicken by itself. A great addition is also steamed broccoli! We served it over a bed of short grain brown rice. Yummy!
This was my second attempt at creating an orange sauce for chicken, and found that using 2 oranges as opposed to one really changed the flavor and gave the sauce exactly what I hoped for. After all, the orange is supposed to be the prominent flavor, right?
I hope you’ve enjoyed this week’s edition of Meal Planning Monday! If you’ve got a picture of your weekly menu or a recipe you’d like to share, please do so in the comments below! I’d love to see what you’re cooking up!