Chicken Entrée

Orange Chicken with Broccoli and Red Pepper

Tonight, I adapted a Rachael Ray recipe from her 2, 4, 6, 8 cookbook.  I have made the exact recipe before and was happy with it.  I basically just cut a few ingredients out tonight.  (Didn’t feel like spending more money at the grocery store 😉 I got my mise en place ready before I even turned on the stove.  I have come to the realization after literally years of trying that the only way to actually complete one of Rachael’s meals in 30 minutes is to have everything chopped, diced, and ready to go before starting.  I just am not as fast as her with a knife.  So, tonight I started by:

  • chopping 4 cloves of garlic
  • slicing 2 red peppers
  • slicing 1 onion
  • chopping 1 head of broccoli
  • zesting 2 oranges
  • slicing the chicken (and seasoning it with s&p)

I then preheated my pan (high heat) and added some veggie oil.  I added the chicken (watch out!  that oil is hot!!).  Once the chicken was golden brown on both sides, I removed it with a slotted spoon.  I then added all my veggies (minus the orange zest) and sautéed them until tender. Once tender, I added the zest and the juice from both lemons.  I squeezed in a little honey and added a 1/2 cup of a tamari/soy sauce mixture (ran out of tamari).  I scraped up any brown bits form the bottom of the pan (have to get all that great flavor up!) then added 3 cups of chicken stock.  I brought it to a simmer and added the chicken back in. After about 5 minutes, I mixed a little cornstarch with some water and added it to thicken the sauce.  I served with rice, made super fast in my turbo rice cooker!  🙂  Definitely a satisfying meal.  Leftovers will be great tomorrow night (after the debacle that is Hoboken Saint Patrick’s Day Parade!  😉 


I'm a middle school math teacher by day and a total food enthusiast by night.

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