Orange Chicken

Sauce:
1 1/2 cups water
1/2 c orange juice concentrate
1/4 cup lemon juice (I didn't put any in)
1/3 cup rice vinegar (I used regular white)
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar (I used 1/2 cup)
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes (I didn't use that-- too hot for the kids)

I added 1 small can of mandrin oranges and sprinkled sliced almonds on top.

3 tablespoons cornstarch
2 tablespoons water

Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
(I cooked the chicken in a skilled w/lid in 1T of olive oil and 1 c of orange juice)
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper \
1 T garlic powder
3 tablespoons olive oil





DIRECTIONS
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag with the flour, 1 T garlic powder salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

add mandrin oranges and put sliced almonds on the table to sprinkle on top!

Nutritional Information
Asian Orange Chicken
Servings Per Recipe: 4

Amount Per Serving

Calories: 404

Total Fat: 11.2g
Cholesterol: 34mg
Sodium: 774mg
Total Carbs: 68.5g
Dietary Fiber: 1.4g
Protein: 17.6g

Bow Ties with Chicken and Dried-Tomato Pesto

8 oz. bow-tie pasta
2 cups frozen peas and/or chopped roasted red peppers
1/2 cup oil-packed dried tomatoes, drained
1/3 cup olive oil
1/2 cup slivered almonds
2 cloves garlic
1/4 tsp. each salt and black pepper
1/4 cup freshly grated Parmesan cheese
2 cups chopped or shredded purchased roasted chicken or cooked chicken
1/4 cup fresh basil, snipped
Freshly shredded Parmesan Cheese (optional)

1. Cook pasta in a large pot of salted water according to package directions, except add peas to pasta water for the last 2 minutes of cooking time, if using. Reserve 1/2 cup pasta water when draining pasta and peas. Place drained pasta and peas back into the pot.

2. Meanwhile, for dried-tomato pesto, in a food processor or blender, combine the drained dried tomatoes, olive oil, almonds, garlic, salt, and pepper. Cover and process until almost smooth. Add 1/4 cup Parmesan cheese and blend until combined.

3. To the pasta (and peas if using) in the pan, add reserved 1/2 cup pasta water, dried-tomato pesto, roasted red pepper (if using), and chicken. Toss gently with snipped basil. If desired, serve with additional Parmesan cheese. Makes 6 servings.