Welcome to my Food Blog!

Welcome! My name is Anne, aka ThePharmGirl. In 2010, I successfully made 100 recipes as a New Year's Resolution to expand my culinary repertoire and cooking skills beyond the frozen microwave dinner. This blog is a continuation of my culinary journey and serves as my personal virtual recipe box. Sometimes I like to have fun-- Check out my Muppet Mania Menu, The 12 Days of Christmas, and my Musical-themed recipes.

My current mission(s) for 2017:
* Use the Spiralizer at least once per week for healthy veggie-rich meals
* Continue to spin from the Wheel of Meals for recipe inspiration

Friday, November 22, 2019

Orange Chicken

This recipe was easy, relatively quick, and delicious!  The orange flavor really came through without being overpowering.  I steamed some broccoli to accompany it.

Orange Chicken
Makes 2-3 servings

1 lb boneless skinless chicken thighs (or breast), cut into ~1" pieces
salt and pepper
1 tablespoon olive oil
Cooked rice or quinoa (follow package directions)
Toppings: sliced green onions, sesame seeds, orange zest

Orange Sauce:
2 cloves garlic, minced
1/4 cup orange juice
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon corn starch
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
zest of 1 orange (save a little for topping)
pinch of crushed red pepper flakes

Heat oil in a large skillet over medium-high heat.  Season the chicken generously with salt and pepper and saute for about 5 minutes, stirring occasionally, until chicken is browned and nearly cooked through.

In a small bowl, whisk together the orange sauce ingredients and pour sauce into skillet, coating the chicken.  Let it come to a boil and cook for a couple minutes to allow the sauce to thicken. 

Serve chicken and sauce over cooked rice and garnish with green onions, sesame seeds, and orange zest if desired.

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