Thursday, December 8, 2011

Orange Chicken

Orange chicken for dinner. I wish I knew how to photograph food.

Panda Express sells it's orange chicken sauce at the grocery store.  I don't do much grocery shopping, my husband does, but a few weeks ago I ended u going to the store and happened across the aisle with the sauce and picked up a bottle.  Can I tell you, the sauce is heaven.

The other night I wasn't really sure what to fix for dinner.  I had chicken, a red pepper, some frozen green beans and some onions.  Voila!  Orange chicken in the making.  And if I do say so myself, it was delicious.

What you'll need:
Chicken
Cornstarch
Red pepper
Green beans
Onion, diced
Carrots, if you have them
Rice
Orange sauce

First, cut the chicken up into small chunks or strips.  Put the chicken in a zip lock bag and add a couple table spoons of cornstarch.  Shake the chicken in the cornstarch until it's completely coated and let it sit for 5-10 minutes.

While the chicken is resting in the cornstarch, start prepping your veggies any shape or size you'd like.

Heat up a skillet (or a wok if you've got one) and add enough vegetable oil to coat the bottom of the pan.  When the pan and oil are hot, gently add the chicken and let it cook on one side until it gets golden brown.  Flip the chicken and brown the other side.  When the chicken is finished, remove it from the pan, dump the excess oil and add the vegetables.  Cook the veggies to your liking.

Once the veggies are cooked, add the chicken and the orange sauce back into the pan and let it simmer for about 5 minutes so that the sauce really penetrates the chicken and the veggies.

Serve over rice with a little soy sauce on the side.

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