It's all about the food!
A few weeks ago, someone posted a recipe for Orange Chicken on a Facebook group to which I belong. Someone in the group tried to make it and apparently the recipe turned out nothing like the picture and wasn't very tasty. This got me thinking about Orange Chicken. I checked out a few recipes online, got the feel for what type of ingredients would be needed, and started to experiment. My first attempt was edible, but not worthy of being posted, so I tried again this weekend. This batch was much better. My son raved about it and asked me if I could make it again for him the next time he visited.
Makes 6 servings; 6 PPV per serving
3 boneless, skinless chicken breasts (cut in bite size pieces)
2 Tbsp corn starch
1 teaspoon olive oil
8 baby carrots cut in thin strips
1 green pepper cut in thin strips
4 Tbsp sugar free Orange Marmalade
3 Tbsp reduced sodium soy sauce
2 medium size Naval Oranges
2/3 tsp minced ginger (from jar) (use half if you don't want too spicy)
1 tsp rice vinegar
1/2 tsp of sesame oil
1 Tbsp Splenda Brown Sugar
1/2 tsp crushed red pepper flakes (use half if you don't want too spicy)
1/4 tsp lemon juice
green onion and sesame seeds for garnishing
Non-stick Covered Wok or fry pan
Covered plastic bowl/dish
I was born in Cape Breton, Nova Scotia and spent the first half my life there. I became a mom just after I turned 20 and within a couple of years, decided to move from a small town to a bigger city to take advantage of better job opportunities. After a few great jobs, I finally settled in at a legal publishing company. 13 years later, I'm still there.
Cut brownies without the crumbs:
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