One of the ways we've tried to reduce our spending is by doing a lot less eating out. One of the things I really miss is Chinese food, so I've been looking for recipes to make at home. I found Darlene B's Crispy Orange Chicken on the Taste of Home site.
I haven't had any luck with the brands of popcorn chicken available at my store, they're usually mostly breading or uneven chunks that don't all bake up the same. I prefer to buy the "Southern Style" chicken tenders and cut them into bite size pieces.
I only made a few other very small changes. Instead of the hot sauce I used crushed red pepper flakes, a nice big pinch. I also added a little bit of ginger powder. I'd prefer fresh ginger but my goal was to use pantry staples.
I loved the natural sweetness of the carrots and the orange juice with the heat of the pepper flakes and warmth of the ginger. I served it over Jasmine rice. It was even better than take out! Next up I plan on conquering another of my favorites to order, scallion pancakes!
Crispy Orange Chicken
- 1 1/2 pounds southern style chicken strips (or make your own).
- 1 tablespoon canola oil
- 2 medium carrots, thinly sliced
- 1 garlic clove, minced
- 1 1/2 teaspoons grated orange zest
- 1 cup orange juice
- 1/3 cup hoisin sauce
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ginger powder
- pinch crushed red pepper flakes
- Hot cooked rice
- Bake chicken according to package directions. Cut into bite sized pieces.
- Meanwhile, in a large skillet, heat oil over medium-high heat.
- Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer.
- Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil.
- Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly.
- Add chicken to skillet; toss to coat. Serve with rice.