Crispy Orange Chicken

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

Ingredients

• 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

Instructions

1. Bake chicken according to package directions. Cut into bite sized pieces.
   
2. Meanwhile, in a large skillet, heat oil over medium-high heat.
3. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer.
4. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil.
5. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly.
6. Add chicken to skillet; toss to coat. Serve with rice.

Notes:

Source: https://www.tasteofhome.com/recipes/crispy-orange-chicken/

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