Orange Chicken and Fried Rice

This is so yummy you won't want to stop eating it! My mom found the recipe on SparkPeople.com and I waited awhile to make it because I thought it would take extra time. It turns out that the sauce is super easy to throw together and the only time consuming thing is cooking the chicken. So don't wait - try it soon!! I promise you'll be glad you did.

Ingredients (for the orange sauce)

1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar (in a pinch you can sub 2 tbsp apple cider vinegar)
2 1/2 tbsp soy sauce
1 tbsp grated orange zest
1 tsp orange extract
1 cup tightly packed brown sugar
1/2 tsp freshly minces ginger root (or 1/4 tsp powdered)

1 tsp minced garlic
1/4 tsp red pepper flakes

3 tbsp cornstarch mixed with 2 tbsp water to create a slurry 

Directions

Mix all ingredients, except cornstarch slurry, in a sauce pan and bring to a boil, stirring occasionally. After it comes to a boil, reduce to a simmer and slowly add in the cornstarch mixture and continue to stir as it thickens. Lower heat to keep warm.

*I serve this over Tempura Chicken. You can buy the Tempura batter in the Seafood section of your grocery store. It's just in a box and I only use half of the mix. I probably use a 1lb or so of chicken tenders, cut into chunks. The batter makes enough for more than that though so you could make more if you wanted. I throw a bunch of the chicken into the batter and then put them one at a time into the fryer to keep them from sticking together. I think I put about 10 or so in at a time to cook. Maybe more - I've never counted. As I said earlier, this is the part that takes the longest, but it's not that bad. I start cooking the chicken and then work on the sauce and rice. If you have someone to help in the kitchen that's even better! Put them in charge of the chicken and then you can focus on the rest. :)

Ingredients (for the Fried Rice)

1 cup cold, cooked brown rice (or white, I've tried both)
8 oz frozen shrimp, with tails off (or diced ham)
1/2 cup frozen peas & carrots
2 green onions, chopped
1 tsp garlic powder
1/2 tsp ground ginger
1egg, beaten
1 tbsp olive oil
1 tbsp soy sauce
pepper to taste


**Can also substitute 8oz of cooked chicken, beef, or pork. For Vegetarian style add 1 cup assorted chopped fresh vegetable such as asparagus, broccoli, mushrooms, or cabbage.**

Directions

In a small bowl beat egg, set aside.
Heat olive oil in large skillet on med high, add cooked rice, peas and carrots, shrimp (or ham), green onions, garlic powder and ginger. Cook for 2-3 minutes or until shrimp and veggies are warmed through. Clear out the center of pan by pushing rice mixture to the sides, pour egg into space. Scramble egg until almost firm about 1 min. Mix egg and rice mixture together cook additional 1 min until egg done through. Add soy sauce and pepper. Serve immediately.

*Chris and I are definitely not seafood fans, so I always use ham. You can buy ham that's already diced and it's much faster! I also double the recipe so that we have leftovers.

Make sure to leave a comment and let me know what you think!