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Orange Chicken

Inspired by a boxed frozen variety that was just too expensive for too little. And a spin-off from my Lemonade Chicken.

Again I remind you these recipes are calculated for my monster not-afraid-to-eat family of 8. Scale down (or up?) as you need.

Orange Chicken

What you need:

3# boneless, skinless chicken breasts, cubed

1 can frozen orange juice concentrate, thawed

2 tsp ground ginger

1 tsp garlic powder

2 TBSP brown sugar

3 TBSP soy sauce

2-3 TBSP cornstarch

1 c cold water

oil for cooking

What you do:

Heat oil in skillet (I use a high sided deal) over medium high heat. Cook cubed chicken until no longer pink. Remove chicken from pan and drain as necessary.

Set chicken aside.

Using your chicken pan, over medium to medium-high heat, pour in about half a can of orange juice concentrate, continue to melt it if needed.  Stir in ground ginger, garlic powder, brown sugar and soy sauce.

Mix cornstarch into the cold water, then gradually add it to the orange juice mixture. Continue stirring and heating until thickened. If you think it could use more thickening, mix up some more cornstarch and cold water and drizzle that in until desired consistency is reached.  Likewise, if it’s too thick, just gradually pour in some cold water until you like what you see.

Once sauce is satisfactory, return chicken to the pan to reheat for a minute or two.  Serve with hot rice. *there should be plenty of sauce to share with your rice


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