Orange Chicken

My husband LOVES orange chicken. It seems like no matter where we eat "Chinese" or get "Chinese" take out, Orange Chicken is what he orders. I feel like that is probably one of the worst dishes you can order off the menu -- the chicken is fried, the sauce has something obviously sweet in it and there aren't even too many vegetables. I always scold him about his choice, but alas, it really does NO good. So, I decided to try to make some myself. Since this was my first try at making a "fried" Chinese dish, I figured I better follow a recipe. I saw "The Pioneer Woman" do it on the Food Network, so I used her recipe. Here's how mine turned out:

I must say that the dish was absolutely delicious, but it honestly was kind of a pain to make. Frying up the chicken thighs which had been soaked in egg white and corn starch was not easy. I don't know if my oil wasn't hot enough or if it wasn't deep enough, but the pieces of chicken kept sinking to the bottom of my pan and sticking! That made the pan a mess to clean up. On the plus side, you could absolutely make this dish ahead of time, like way early in the day and then just put it together at meal time. I used the orange zest as she suggested and it added a lot of flavor. The sweetener that I chose for the dish was honey, since that's what I found first in the cupboard! I also halved the recipe to make just enough for the two of us. I added broccoli, which is sometimes included when you order take-out, to make things a little more balanced and healthy. I also used a 50/50 mixture of brown and white rice, with that same interest in mind. If you feel like experimenting in the kitchen, go for it. The taste was absolutely wonderful!

Here's the recipe I used :  Pioneer Woman Orange Chicken

Let me know how it goes, I'd love to hear. Maybe I can figure out what I can do to keep the chicken from sinking and sticking! I'd make it again if I could!

Trader Joe's Night at Our House

General Tsao's Chicken Stir Fry with Chicken Shu Mai Dumplings

If you read my blog, even occasionally, or know me just a little bit, then you know that I love to cook. However, I must admit, some nights, I just don't feel like spending alot of time in the kitchen. We are spoiled enough around our house, though, that we won't compromise too much on taste and quality. Somtimes, that can present a bit of a dilemma. TAA DAA, Trader Joe's to the rescue. If you live in an area with a Trader Joe's, you are in luck. Their prepared foods are actually pretty good, and believe me, I am kinda' picky. If you've not made the trip to one, I bet you'll be pleasantly surprised.

My friend de cuisine told me about the General Tsao's Stir Fry Sauce:

TJ's General Tsao's Stir Fry Sauce

All you need to do to make some pretty good stir fry is to cut up some meat and/or veggies, stir fry them for a minute, and then add the sauce. I used 2 small boneless, skinless chicken breasts, a bunch of green onion, 2 cloves of garlic, a small green pepper and a small red pepper. If you were really feeling lazy, you could buy a bag of frozen, pre-cut Chinese style veggies (I bet they sell them at TJ's!) and add some to the pan with the meat and pour the sauce over the whole thing. EASY and EASIER!!


I sprinkled on some dried hot pepper flakes, because we like things a little spicy. Lastly, pop on a lid and let it simmer a few minutes while your rice cooks. This is a good alternative to take out -- not only is it inexpensive, but you can control certain parts of the meal that are not always so good for you. For example, I only used a teaspoon of peanut oil to saute my chicken and vegetables.

Chicken and veggies, simmering away in the stir fry sauce

Another healthy addition that we like is to add some brown rice to the meal. I bring 2 1/4 cups of organic chicken stock to a boil and then add 1/2 cup brown rice and 1/2 cup white rice. Stir the rice into the liquid. Bring the pot back to a boil, cover it, turn it down and let it simmer for about 25 minutes, until all the liquid is absorbed.

To round out the meal, but not put any further stress on myself, I also purchased a box of Chicken Shu Mai Dumplings at TJ's:

TJ's Chicken Shu Mai

They are super easy to prepare: Heat a skillet and add just a drop of peanut or vegetable oil. Sear the shu mai on high heat on both flat sides. Pour in a little bit of water, just enough to cover the bottom and cover the pan to let them steam for about 10 minutes.

Shu Mai seared, and ready to be steamed

Now, honestly, you've gotta' admit -- How hard is this? IT WAS EZ! I heated up a few cashews in the microwave and sprinkled them over the top of our General Tsao's Chicken, and VOILA it was almost like eating in a nice restaurant! Anyone can do this, and it really tasted good! Give it a try, and make some take out at home! Let me say, I know, I know, this is NOT really cooking and it's cheating and all that stuff.....but it was a busy day and I was over the kitchen and I managed to turn out a fairly healthy, good tasting meal in about 30 minutes without trashing up my kitchen or breaking the bank, so just go with it. Give yourself a break, it's OK, I promise. I give you my official permission to make this and call it dinner, call it cooking, whatever you want.

Chicken Stir Fry

Growing up, I don't believe I ever even heard of a "stir fry". My mother never made stir fry, but she did make what she called Pepper Steak. Basically, it was a cheaper grade of steak, sauteed in a little oil -- Wesson Vegetable, I am certain -- with green peppers, onions, celery and lots of soy sauce. She would pour 2 - 3 cups of beef bouillon over this, added in some salt and pepper, and let it cook for at least an hour, over low heat. Closer to dinner time, she made some rice -- always Uncle Ben's Converted, don't ask me why -- and thickened up the broth with a teaspoon or two of cornstarch mixed with 2/3 cup of water. She said the cornstarch would make the broth smooth, no lumps, and she was right. That was the extent of "Chinese" cooking in our house. Tasty, but not too exciting, it seems like comfort food to me, now that I am the grown up. Since we lived in lots of different places, and spent 3 years in Germany, there was not always take-out food available to us, and I guess she figured it out the best that she could!

However, I digress. Stir fry is an easy way to get your vegetables and use up a leftover chicken breast or two. I like to marinate the chicken for for some added flavor. My family likes things spicy so I am always looking for easy ways to "kick it up a notch"! Try my way the first time you make this, and then do it YOUR way. A stir fry is easy, good for you and tasty...plus you get to eat all your vegetables in one meal! Let me say, however, that in my opinion, a good stir fry ALWAYS has onions, garlic, celery and bean sprouts. The other veggies can be anything you want or like, but I've always got to have those basic elements.

Chicken Stir Fry For Four

2 boneless skinless chicken breasts

Marinated in:

1 tsp. Chinese mustard powder

1 tsp. Chinese 5 spice powder

2 T. soy sauce

2 T. fish sauce

1 tsp. rice wine vinegar

Get your rice going: the ratio is always 2 to 1-- that is two cups water, brought to a boil, add in one cup of rice, turn it down and cover it, cook for 16+ minutes until the water is absorbed and you will have 3 cups of rice.

Next prepare your vegetables, chopping everything and slicing it up before you start:

1 medium onion, sliced

2 - 3 sliced garlic cloves

3 ribs celery, cleaned and sliced on the diagonal

1 - 2 jalapeno peppers, chopped

1/2 c. green pepper, cut in matchsticks OR 1/2 c. shredded carrot

1 c. chopped broccoli

1 c. bean sprouts

Peanut Oil for the stir frying

salt and pepper

a little more soy sauce

1 cup chicken broth

2 - 3 tsp. cornstarch mixed with about 1/2 cup water

Get your pan screaming hot. I use a wok, but any heavy bottomed, large frying pan will work, as long as it has fairly deep sides. Pour a little peanut oil over the bottom and and add in your chicken. Stir that rapidly until it begins to brown and turn opaque. Remove your chicken to a clean bowl (NOT the bowl you had the marinade in -- cross contamination!!) and begin to stir fry your veggies, starting with the heavier ones, like onions, peppers, broccoli and celery. Never overload your pan, always make sure you have room for things to cook and stir around. Remove and add in more as you need too. Don't add the bean sprouts until the very last thing, as they are tender and don't take long to cook. When you've cooked it all up, put it ALL back into the pan, and pour over the chicken broth, a few more T. of soy sauce and lastly the corn starch and water combination. Bring this mixture to a boil, and let it cook through over medium heat for about 15 minutes. Voila, stir fry.....serve over rice.

Don't forget to pass the Sirachi Sauce and crispy rice noodles! Pick up some egg rolls or spring rolls -- it's almost a party! Stir fry at home is tasty and good for you!