There are some inventions that I both love and curse at the same time. After we sold our house, and while we were looking for somewhere to live, you might remember that I lived with my parents. They had regular old cable. No pushing a button to see what is on next, no rewinding or pausing, no being able to find out all of the information you want about a tv show.
And no dvr.
I am a dvr addict. In fact, when I sit down to watch tv, I rarely watch what is actually on. It’s always what is on the dvr. American Idol, Rachael Ray, Smash. If it’s not on the dvr, I probably don’t watch it. (With exception to a few Food Network nighttime shows and House Hunters – I always have one on when I go to bed at night!)
For those few months, I thought I was going to die without my dvr. But I actually learned how to live without it, and it was actually kind of freeing.
I’ll usually flip to the dvr when I sit down to work at night, after the kids have gone to bed (and after hubby usually falls asleep on the couch). Lately, after I hit that button, I start to panic, seeing everything there that I need to watch. It’s kind of like my Google Reader lately – I just can’t seem to get caught up. As soon as I work through a little bit of it, I turn around and it is full again.
Do you know what is simple? This chicken dish. It’s a wink and a nod to everyone’s favorite take-out dish, but a lot healthier – since you’re not deep frying anything. It’s so easy and fast, that it is definitely better than hitting up the Chinese restaurant. Serve it over rice, and you have a simple, family friendly meal that you can feel good about eating. While you are sitting in front of the tv. Catching up on your dvr’d shows that seem to multiply.
I’m headed back to the tv…
- ⅓ cup all-purpose flour
- 1½ pounds boneless, skinless chicken breasts, cut into bite sized pieces
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons vegetable or canola oil
- ½ cup orange juice
- ½ cup orange marmalade
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoons honey
- 1 tablespoon freshly grated ginger
- 3 tablespoons cold water
- 1 tablespoon cornstarch
- sliced green onions and sesame seeds, for garnish
- Place the flour in a large zip top bag. Season the chicken with the salt and pepper, and add half of the chicken to the bag, shaking to coat all the pieces.
- In a large skillet, heat the oil over medium heat. With tongs, place the chicken in the hot oil and cook until nolonger pink. Remove and keep warm. Repeat with the second half of the chicken.
- In the same skillet, add the orange juice, marmalade, soy sauce, honey and ginger. Bring to a boil and stir, making sure to get all the browned bits up off of the bottom of the skillet. In a small bowl, combine the water and the cornstarch, then stir into the sauce. Cook until the mixture has thickened.
- Add the chicken back into the sauce and stir to coat. Allow the chicken to heat through.
- Serve sprinkled with the green onion and sesame seeds, if desired.
- Adapted from Taste of Home December/January 2012
Want more Chinese take-out made at home?
Vegetable Chow Mein from Mirch Masala
General Tso’s Chicken from From Away
Sweet & Sour Chicken from Taste and Tell
Moo Shu Pork from Barbara Bakes
Sesame Chicken from Amanda’s Cookin’
Mongolian Beef from Taste and Tell