ASIAN ORANGE CHICKEN

My husband and I love orange chicken, but hadn't found a recipe that really struck our fancy until we found this one. I made a few alterations because the original version is a little too sweet and needed more kick! It's simple enough and makes for one great delish dish!

ASIAN ORANGE CHICKEN

Serving Size: 4

1 1/2 cup water

2 tablespoons orange juice

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon grated orange zest
3/4 cup packed brown sugar (can be less)
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic

1/2 teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

 

2 boneless, skinless chicken breasts, cut into 1/2 inch pieces

1 cupall-purpose flour

1/4 teaspoon of salt & pepper

3 tablespoonsolive oil

 

Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

 

 

Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

 

 

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

 

 

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

 

 

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water (can combine the two in a small jar and shake); stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

 

 

 

I served this dish with some sliced oranges, broccoli and white rice. It was a hit and we even had leftovers. For the original recipe (without my alterations) go to allrecipes.

 

LOVE THAT SHIRTLESS MAN!

PESTO STUFFED PORK CHOPS

PESTO STUFFED PORK CHOPS

4 pork chops
5 tablespoons of Extra Virgin Olive Oil
2 tsp Basil (I use the kind in the can because it last longer)
1 clove Garlic (chopped)
2 Tablespoon Pecorno Romano cheese (heaping)
3 Tablespoons of Feta cheese
Kosher salt and pepper to taste

1 Teaspoon of pepper
1/2 Pepper flakes
2 Tablespoon of Balsamic Vinegar
1 Teaspoon dried Oregano

1/4 Teaspoon ground Thyme
1 Clove Garlic (chopped)

Preheat oven to 375F

Mix together oil, basil, garlic, cheese, pepper and salt until smooth (Some may want to use a food processor or blender) The first time I tried this recipe I added two slices of herb bread to the mixture, which caused them to be too dry. Leave the bread on the side.

 

 

Cut pork while half frozen (So much easier this way). Split mixture into 4 even portion and stuff into pork chops. The place in a shallow baking pan.

 

Mix remaining ingredients in a small bowl and use as a rub on both sides of the pork chops.

 

 

Bake chops until the centers are hot. This took about 40 minutes. Remove from over and brush with 2 tablespoons of balsamic vinegar and then return to oven for an additional 5 minutes. Serve and enjoy.

 

 

 

*I served mine with broccoli which was a nice complimenting flavor.

 

Fab reviews at allrecipes !