I have a busy week ahead! Junior League meeting, Bible Study, doing makeup for photo shoot, work and prepping for the 3Bs Valentines day party!!! The hardest part for me is deciding which foods I can make ahead of time and what needs to be made the day of. I have to work Friday morning, so I would like to make as much as I can early so that we are not so rushed to get it all done on Friday afternoon. Planning is on my list for today...
Camera Update: Still not ready...well we haven't exactly heard from them, so I am assuming it isn't ready. I finally gave in and decided to take photos with my iPhone, I couldn't stand to be away from blogging anymore! AND I am sooo glad I did! This recipe was incredible! I just kept putting it off, as I am always skeptical about Chinese Food recipes, since mine have never been that great. I only wish I had made more! I have already put it on the menu to make again next week, yeah I can't wait!!
Tangy Orange Chicken over Rice
4-6 chicken tenders
1 cup flour
1/2 tsp salt and pepper
1/3 cup oil
1/2 cup orange juice
1/2 cup orange marmalade
2 Tbsp Soy Sauce
2 Tbsp honey
1 tsp ground ginger
3/4 cups Jasmine Rice
I got busy chatting on the phone with Meg and forgot I needed to take pictures, so here is what I missed: Boil 1 1/2 cups of water, add Jasmine rice and a sprinkle of salt. Cover with a lid and simmer until cooked. Cube chicken. Place flour, salt and pepper in a gallon bag, toss chicken in the bag and shake to coat...you can do that without a photo right????
Heat oil in a pan (I am totally in LOVE with my dutch oven that Mommasita gave me for Christmas! I don't know how I ever lived without one!!)...anyways back to the chicken....Once oil is hot, throw in the floured chicken. Turn ever few minutes so each side turns golden and crisp.
Remove once cooked through (about 8 minutes). Drain on a paper towel.
Pour honey, orange juice, orange marmalade, soy sauce and ginger into same pot that chicken was cooked in. Simmer and stir until thickens.
Pour chicken back into sauce.
Serve Chicken and sauce over the Jasmine Rice. Garnish with green onions and sesame seeds.