OK, so I don't want this to turn into a food blog, but I can devote a post of Fridays now and then, right? :) It's no secret I love to eat, and I have the hips to prove it! I started Weight Watchers this week, so have been working on eating better and cooking at home. Both Paul and I LOVE chinese, but with all the oil and fat... it's not very good for you. So I turned to Mr. Google to find me a chinese recipe that I could enjoy. We had this Orange Chicken last night, and it was super good!
Something I am NOT super good at is taking pics while I am making the food... or even of the finished product... so take my word for it - it's good! (and only 6 pts+!)
I served it with brown rice (which is super yummy and chewy!). (1 cup = 5 pts+)
(adapted from Weight Watchers with a few changes)
2 tsp dark sesame oil
2 tsp orange zest, strips
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces (I sliced it into strips)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
15 oz canned mandarin oranges in light syrup
1/2 cup(s) reduced-sodium chicken broth
1 Tbsp low-sodium soy sauce
Juice from 1 orange
1 Tbsp orange zest, finely grated, or to taste
2 tsp cornstarch
Heat oil in a large nonstick skillet over medium-low heat. Add zest strips and cook, stirring, until fragrant and slightly cooked, about 1 to 2 minutes. Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium-high; add chicken to skillet and cook until golden.
Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes.
Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more.
Yields 1 piece of chicken and about 1/4 cup of sauce per serving.
Friday, February 4, 2011
Thursday, February 3, 2011
I'm really bad at getting pictures on here... so this is a post with just pics (and a few captions)!