Sounds Good #10 Orange Chicken

Serves 4

Sauce

1.5 Cups of Water

2T Orange Juice

.25 Cup of Lemon Juice

.33 Cup of Rice Wine Vin

2.5T Soy Sauce

1t Grated Orange Zest

1 Cup Brown Sugar

.5t Fresh Grated Ginger 

.5t Minced Garlic

2T Scallions (Green Onions)

.25t Red Pepper Flakes

Slurry

1T Water

2t Corn Starch

Chicken

2 Boneless Chicken Breasts cut in .5 inch cubes

1 Cup AP flour

.25t Salt

.25t Pepper

3T Olive Oil

Pour 1.5 Cups of water, orange juice, lemon juice, rice wine vin, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring mixture to a boil and remove from heat. Cool 10 to 15 minutes. 

Place chicken pieces into a re-sealable plastic bag. When contents of saucepan have cooled pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours. In another re-sealable plastic bag, mix the flour, salt and pepper. Add the marinated chicken pieces from the other bag (after 2 hours of refrigeration), seal the bag and shake to coat. 

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plated lined with paper towels and cover with aluminum foil. Keep warm in oven about 200 degrees F.  Mix together 1T of water and 2t of cornstarch and stir into remaining heated sauce. Pour over cooked chicken and serve. 

Sauteed carrots, peanuts, broccoli, scallions, snow peas, or mushrooms can be added to make meal even better. Server over basmati or jasmine rice.

Sounds Good #8 Vegetable Teriyaki Chicken with Peanuts

This is my first attempt at making anything Asian and it turned out decent. The recipe comes from a user website called www.allrecipes.com. Search: Baked Teriyaki Chicken. This is great website and full of info. Several recipes I've tried in the past to vary everyday dishes I've gotten the recipes from other users on this website. 

Ingredients:

1 T Corn Starch

1 T Cold Water

1/4 C Brown sugar

1/4 C White sugar

1/2 C Soy sauce

1/4 Apple Cider Vinegar

1 clove of minced garlic

1/2 t ground ginger

1/4 t black pepper

4 Chicken breasts

Aluminum foil an 8X8 pan and place the raw breasts cleaned in the pan. Preheat your oven to 400. Mix all the ingredients except the corn starch and water in a pan on a medium heat. Mix the corn starch and water in a separate bowl until looks like sauce consistency. Should NOT be lumpy or pasty. If it is add small amounts of water until thins. After mixture in sauce pan has simmered add the corn starch mixture (slurry) into teriyaki sauce and simmer some more until thickens. Pour hot sauce over raw chicken, foil the top of the pan, and place in the oven for 25 minutes. 

If you want to vary or add to this recipe, I suggest using carrots thinly sliced into circles, small cut broccoli florets, and peanuts. I added these things after the chicken was cooked and cooked them with a little bit of water, butter, and hot teriyaki sauce so they were cooked but still had a small amount of crunch texture to them. 

ENJOY!