"Let's do it the easy way" is my usual philosophy in the kitchen and elsewhere. This month I attended a temperament seminar based on Beverly LaHaye's book, The New Spirit Controlled Woman, discovering that I am somewhat of a phlegmatic person. That means I prefer to exert minimal effort. So I bring you an easier (and healthier) version of orange chicken. Though inspired by a more complex recipe, no breading or deep frying is required for this one (making it gluten free!).
Recipe for Orange Chicken, Simplified
1/2 cup orange juice (fresh squeezed or not-from-concentrate)
1 Tbsp. Ponzu or Tamari sauce
2 Tbsp. molasses
1 Tbsp. honey
2 tsp. corn starch
1/2 tsp. red pepper flakes (optional--I omitted these for the kids' sake)
1.5 lbs. boneless chicken breasts, cut into 1-inch pieces
1 to 2 Tbsp. oil
1/2 tsp. salt
1 carrot, thinly sliced
1/4 cup green bell pepper, chopped
1.5 tsp fresh grated ginger or 1 tsp. ground ginger powder
3 cloves garlic, minced
Black or white sesame seeds (optional)
Green onion, diced (optional)
- Combine orange juice, soy sauce, molasses, honey, and corn starch (plus red pepper flakes if using). Blend well and set aside.
- In a large wok, heat oil over medium heat and add chicken pieces. Stir fry for 4 to 5 minutes, until no pink is visible. Add minced garlic, carrots, bell pepper and salt. Continue stirring for another minute or so.
- Add sauce mixture and stir continuously with chicken until sauce thickens and vegetables are tender-crisp.
- Transfer hot stir fry to serving dish and top with sesame seeds and green onion if desired. Serve immediately with rice or noodles. Makes about 4 servings.
Also linking up with other cooks at Tasty Tuesday.