As you’ve read before, MM and I have a tendency to repeat meals week over week – things that are pretty easy that we know we’ll like that are great reheated.
Chicken and Veggie Chowder, Meatloaf, Meatballs, Rigatoni al’Amatriciana… you know the drill.
With everything going on in our lives over the past few months, it’s been doubly easy to just stick with what’s working.
But recently, we were going back into our memory banks and found the Orange Chicken recipe that I’d used over and over a few years ago, and decided to resurrect it. It’s been a number of years since I’d share it with all of you, so… enjoy!
Simple Orange Chicken
Ingredients
- 1½ lbs chicken breasts cut into 1 to 1½ inch pieces
- ¼ c cornstarch
- ¼ c low sodium soy sauce
- 2 Tbsp water
- ¾ c orange juice no pulp
- 3 Tbsp Barbecue sauce
- 3 Tbsp Vegetable or Canola oil divided
Instructions
- In a medium bowl, mix cornstarch, soy sauce and water until well combined. Add cut up chicken. Let marinate for at least 5 minutes.
- While the chicken marinates, combine orange juice, barbecue sauce, and 1 tablespoon of oil in a small bowl. Set aside.
- Heat remaining oil in a pan over medium-high heat until oil is shimmering, but not smoking. Add chicken to pan using a slotted spoon, discarding marinade. Stir fry for 5-7 minutes.
- Add orange juice mixture to chicken and cook for another 4-6 minutes, until chicken is cooked through and sauce has thickened. Serve over cooked white rice.
This particular recipe is very tasty, and reheats really well. It’s simple to make, only taking about 30 minutes from start to finish.
The recipe is super easy to double as well, which means if we want to make it last through the entire week, it’s not going to cause too much issue. A little more time cutting chicken, a little math, and a much large skillet, and we’re good to go!
So, here’s to reviving an old favorite!
What’s something you haven’t made in a while? What might be good to bring out of the old recipe book again, and see what you think of it?