When I was a kid, my parents used to get us take-out from our hometown Chinese restaurant, House of Hunan, and Orange Chicken was always in our to-go bag. I'm not sure if it was the sweet taste from the honey and orange or just the exotic name, but this dish was something we had to have every time we went there. These days, I avoid MSG at all costs, so a lot of our local take-out Chinese food is off my list, but not wanting to deprive my kids of some of my childhood favorites, I came up with this healthy and delicious dinner treat that we all loved. With just the right amount of colorful vegetables and a tangy sweet sauce my kids were lapping up, this recipe was not only easy to make, but it actually made me nostalgic for my own childhood. House of Hunan, this one's for you!
Orange Chicken (Serves 4)
- 1 Cup orange juice
- 2 Tsp Ginger, grated
- 1 Tsp honey
- 1 Garlic Clove, minced
- 2 Tbsp Soy Sauce
- 1 Tbsp Vegetable or Canola Oil
- 1 Lb Chicken Breast, cubed, boneless, skinless
- 1 Cup Snow Peas, halved
- 1 Red Bell Pepper, cut into 1-inch thin strips
Preparation1. Mix the first 5 ingredients in a bowl.
2. Heat the oil in a large sauté pan over medium heat and cook the chicken cubes for 3 minutes, stirring occasionally.
3. Add the vegetables and cook an additional 2 minutes then transfer the chicken vegetable mixture to a bowl.
4. Add the sauce to the pan, bring to a boil and cook for 5 minutes until reduced by half.
5. Add the chicken and vegetables back into the sauce and cook an additional minute.