Orange Ginger Chicken in less than 1 hour

OK, here’s the cooking part.  I love to cook. I love to search for new recipes. BUT I never quite make it the way the recipe calls for.  I found the original recipe on Pinterest (what a surprise, my website of addiction), here’s the original recipe - Slow Cooker Orange Chicken from freezermealsforus.com.

 It’s a slow cooker recipe which I am generally very fond of. But today I just felt like spending time in the kitchen, so I adjusted it. I also love chicken, there’s so many ways to play with it. I stock up on boneless, skinless chicken breasts every time it’s on sale, and marinades, all flavors, brands, seasoning, just check my pantry, it’s a storehouse of flavored bottles.  Anyway, back to the orange chicken… I defrosted 2 chicken breast, only feeding 2 people now so I have to keep it small.  We are living in what used to be my in-laws home, with all of their belongings. Fortunately, they liked to cook also, so every gadget you could imagine is here. The set of knives is amazing! Using one of these amazing knives, I cut the chicken breasts into bite sized chunks and covered them in flour. I use a pie pan to bread or flour things, it’s low on the sides so it’s easy to get my hands into and spread out enough to get a lot of chunks in at a time.

I also really love butter. I know they say it’s bad, but I think it’s better than the fake stuff (partially hydrogenated oil – do you KNOW what that is???? Ask me, I’ll explain in great detail)  in margarine. At least butter is reasonably natural. So I put 2-3 tablespoons in a fryer and add the floured chicken.

Once the chicken is browned, well actually more like ‘tanned’, I add my own sauce.

This is where I fake it. Orange juice, ginger, and brown sugar. That’s it! Whisk it up and when the chicken is tanned, add the sauce.

I brought it to a low boil, turned the temp down to low and let it simmer away. Meanwhile, I made the rice to go under it. Just good old Rice a Roni, this one is long grain wild rice. It’s healthier, at least I think it’s healthier and that’s really what counts, right?

Now to the amount I made. Remember, I cook for an army, or at least a large family. I only used 2 chicken breasts, so I hoped I scaled it back enough. I plated it and had my doubts! 

John, my hubby, loved it, but there was still a little bit left. Fortunately he loved it enough to ‘force himself’ to finish it so it doesn’t go to waste – but it will go to my waist, so I didn’t want any more. This is what was left for him to finish. Not too bad for my cooking for 2 effort!

Here is as close to the ‘recipe’ as I can get:

2 boneless skinless chicken breasts, cut in chunks (about 1” square)

Flour – enough to coat the chicken

2 Tablespoons butter

1 cup orange juice

1/3 cup brown sugar

1 tspn. Ground ginger

Sauce: In a medium bowl, add orange juice, brown sugar and ginger. Whisk until well blended. Put aside.

Coat the chicken in the flour. Using a large frying pan, melt the butter then add the coated chicken. After the chicken has browned, approximately 5 minutes, add the sauce and let it simmer for about 20 minutes. Serve over rice.

Enjoy! Please let me know if you try this and how it turns out for you. Do you have any great, or even good, chicken recipes you would be willing to share?

Finally, let your creativity flow, it’s a lifeline to a happy life.