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Orange Chicken

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There aren’t many recipes I’ve gotten from Home Chef (or Plated or Blue Apron or Hello Fresh) that I keep, much less make again. They are good meals, but many ingredients are odd, specific, or in weird amounts. But I attempted to make one on my own this week and it was delicious!

This one was from Home Chef: Healthy Takeout Orange Chicken. It was pretty easy, though I did have to modify a few ingredients and amounts. I didn’t get every step photographed, but this gives you an idea. And full recipe is below!

ingredients

ingredients

Cook the rice (I use my rice cooker – it will change your life).

Prep the ingredients: zest and juice the orange; mince ginger and garlic; cut chicken and coat; make sauce

prep

prep

Cook the chicken: brown the chicken and chiles (or crushed red pepper); add sauce and let thicken

cook chicken

cook chicken

 

make sauce

make sauce

Make dressing: whisk dressing ingredients together. I tossed it over broccoli (steam-in-bag) but recipe makes a spinach salad

dressing

dressing

And enjoy! And yes, this was my Bachelor finale meal to enjoy. And yes that was my winning prize for a previous season bracket win. What? Oh and it goes great with a cirtus-y white wine (I had Rex Goliath Sauvignon Blanc). Perfection.

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Healthy Orange Chicken

Ingredients

  • 1 C jasmine rice (uncooked)
  • 1 navel orange
  • 1 garlic clove
  • 2 tsp ginger
  • 2 chicken breasts
  • 2 tsp sugar
  • 2 tsp cornstarch
  • 4 Tbsp soy sauce
  • Crushed red pepper* to taste
  • ½ Tbsp sesame seeds
  • Salt & Pepper to taste
  • ¼ C water
  • 4 tsp olive oil
  • 1 bag frozen broccoli

*the original recipe used dried arbol chiles, which were delicious, but I couldn’t any. If you can find them, use 1 for mild heat, 2 for medium, and so on – however much heat you want. I think I used 1-2 tsp. of crushed red pepper instead and it had a kick.

Directions

Cook rice according to package instructions or in rice cooker.

Zest and juice the orange. Mince garlic and ginger.

Cut chicken into 1″ pieces and place in bowl with sugar, half the garlic, half the cornstarch, 1 Tbsp soy sauce, and salt and pepper. Toss to coat.

Mix remaining cornstarch (1 tsp), remaining soy sauce (3 Tbsp) and ¼ cup water with ¾ of the orange juice in a small bowl to make sauce.

Add 2 tsp olive oil to medium pan over high heat. Add chicken and desired amount of chiles or sprinkle with desired amount of crushed red pepper. Cook for 3-4 minutes, stirring frequently, until chicken is browned.

Add remaining garlic, half the ginger (1 tsp), and half the orange zest to the pan with chicken and cook for 30 seconds or until fragrant.

Add soy-orange juice sauce to pan and cook until sauce thickens, about 5 minutes. Season with a pinch of salt and pepper and set aside.

While chicken cooks, mix remaining ginger, half the sesame seeds (¼ Tbsp), remaining orange juice, and 2 tsp olive oil in a small bowl with a pinch of salt and pepper. Whisk together.

Cook broccoli (I use frozen steam-in-bag). When done, pour dressing over broccoli and toss.

Plate it! Arrange rice, broccoli, and orange chicken on plate. Garnish with remaining orange zest and sesame seeds.

Makes 2 servings; ~35 minutes to prepare

[adapted from Home Chef recipe]
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