Tuesday, April 17, 2012

Orange Peel Chicken (and musings on the Boston Marathon)

So yesterday was a pretty big day in the running world. The Boston Marathon.

At school, I asked each of my classes with a big smile, "Do you know what today is?!?!" 

Here's a few of their replies... "your birthday? national cupcake day? national 'don't give us homework' day?" (Hmmmpph... in your dreams!)

"No," I said, "The BOSTON MARATHON!" And then I proceeded to educate each of my classes on one of the most prestigious marathons in the entire world. They were most surprised by the $150,000 prize money for first place. 

During one of the class periods, about 3/4 of my kids actually had to leave to go to an assembly, so can you guess what the rest of us did?

Oh yes... Boston Marathon coverage, live, blown up on the Smart Board. The best day ever. My kids kept asking me if I was racing, would I be in the lead pack? Haha... oh children thanks for boosting my ego by even considering that thought. (Don't worry, we were back to algebra a few minutes later.)

Next year, hopefully my students will be able to watch me at Boston! Just gotta qualify first. I can only imagine the sub plans now... "Hook up Smart Board; go to Boston Marathon live stream online; instruct children to cheer for their teacher." Juuuust kidding.

Anyway, enough about Boston, onto some good eats.

Last week, I made a point to try a few new recipes, Orange Peel Chicken being one of them. My Business Man loooves all Asian cuisine, so I knew he would love this. And he did.

Orange Peel Chicken - tender chicken pieces with crisp broccoli and red pepper, all tossed in a sweet orange garlic sauce. With the orange zest and vegetables, this meal tasted so fresh and vibrant. I served it up with some brown rice, but it would also probably be good tossed with some Asian noodles. We'll definitely be making this again!


[Click to PRINT]

Orange Peel Chicken

  • 1.5 lbs. chicken breast , diced
  • 4 teaspoons minced garlic
  • 6 green onions, thinly sliced
  • 2 oranges, zested & juiced
  • 6 tablespoons orange marmalade
  • ½ cup soy sauce
  • ½ teaspoon red pepper flakes
  • 1 bunch broccoli, diced
  • 1 red bell pepper, sliced
  • 8-oz. can sliced water chestnuts
  • ¼ cup cornstarch
  • 4 tablespoons canola oil, divided
  • 4 cups cooked brown rice


For sauce, heat 1 tablespoon of canola oil in a large skillet over medium heat. Add the minced garlic, 4 of the green onions (save the remaining for garnish), and the orange zest. Saute about 2 minutes until garlic is fragrant.

Add soy sauce, orange juice, orange marmalade, and red pepper flakes. Stir well to combine. Bring to a bubble, and continue simmering until sauce thickens, about 5-10 minutes. Once it has thickened, turn off the heat.

Meanwhile, heat 1 tablespoon oil in another large skillet, and stir fry broccoli and red pepper over medium-high heat until crisp tender. Remove and set aside.

When vegetables are done, coat chicken with cornstarch. Add another 2 tablespoons of oil to the large skillet, and add the chicken. Cook on medium heat about 5 minutes, then flip chicken pieces and cook another 5 minutes or so until tender. The cornstarch should make a somewhat crunchy coating.

When chicken is done, combine chicken, broccoli, red peppers, and water chestnuts with the thickened sauce in the large skillet. Serve over cooked brown rice. Garnish with remaining green onions.

Source: Adapted from PBS Food


Have Your Way said...

If you DO run Boston next year, I wanna be your SUB!! HAHA I would TOTALLY be okay with watching the race on the Smart board!

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