Orange Chicken recipe…who needs take out?

I’ve been trying to expand my normal mid-week meals, so decided to try a version of Orange Chicken after doing some research.  As most of you know, I never strictly follow recipes, more so use them as guidelines.

Here’s my version of Orange Chicken, made easy…


Cube 6 chicken thighs-I prefer the thigh as the flavor of the meat is richer.  You can use the breast, but I find it tends to dry out.

Next, separate 4 eggs, keeping only the whites.  Place them in a bowl large enough to hold your cubed chicken.

Whisk in a couple tablespoons of corn starch until the mixture becomes frothy…Add in your chicken and coat well.  Season with salt and pepper, mix again, and set aside while you prepare the Orange sauce.

Orange Sauce:

In a sauce pan combine the following ingredients:

The juice of 2 oranges, along with a teaspoon of the zest (**set the zest aside to add at the end)

Soy sauce-I use low sodium/gluten free but feel free to use your favorite…1/4 cup give or take.

1 cup of stock, whatever you have on hand

A couple splashes of rice wine vinegar

Crushed red pepper flakes to taste

1 clove of garlic, minced (or use a micro plane, MUCH easier)

1 teaspoon of minced ginger (use that micro plane again, trust me!)

1 teaspoon of honey

A splash of sesame oil-don’t forget this, as it really adds depth to the sauce

Salt and pepper to taste

**Have a small cup of water with cornstarch mixed in to add at the end, bring to a boil, and reduce to a simmer.  This will help thicken the glaze.  Just before serving add in your reserved orange zest.

While your sauce is simmering, heat a wide/deep pan with oil.  I used avocado oil as I love the flavor it adds, but use your favorite frying oil.  Fry the chicken in batches, making sure not to crowd the pan.  Brown the chicken on each side, cooking through evenly.  Drain on a paper towel lined plate and finish with a pinch of salt.

To serve, place a cup of your favorite rice or noodles in the bottom of a deep bowl.  Add your favorite veggies (I used steamed broccoli and shredded carrots)

Spoon your orange glaze over just before serving (this helps keep the crunch to the chicken), and garnish with scallions and sesame seeds.

Dinner is served!  I love the fact that my family prefers this type of food over take out any day of the week!

Orange Chicken served over jasmine rice with steamed veggies...YUM
Orange Chicken served over jasmine rice with steamed veggies…YUM

This was (as cooking always is) some much needed therapy after a stressful day!

What’s your favorite meal to prepare during the week?  Do you prefer home cooked or take out food?

Keep Movin’ forward gang,


food, goals

Fell off the wagon…

Sometimes life gets in the way of our best intentions and this week that very thing happened in my household.  Life stressors and crappy weather won over the goals I had set for myself.

Fitness wise, I managed several walks, and 2 strength training sessions, but a bruised toe nail kept me from running, and all I can do is chalk it up to a bad week.  I’m human.  As I watched everyone posting “snow runs” this week I had to slap the envy away…I hate the cold, snow and winter.  I want to embrace it and the beauty of a fresh snowfall…but instead, I embraced an extra glass or two of wine, LOL.

Decluttering wise, I did manage to really clean my house well yesterday, as well as food shop for healthy eats…I cleaned out my fridge which is always a great feeling.

Tonight, I decided Sunday Supper would be a healthful, Spanish inspired meal filled with summer dishes of gazpacho and pan seared Ahi tuna.  Winter denial at it’s best?  You betcha…

I started the gazpacho at around noon today to allow it ample time to chill in the fridge.

And while cooking, I watched my kids enjoy the first snow fall of the year.  I can’t express the happiness I get from watching them play…together.

I totally took this picture, from inside the warmth of my kitchen...does that make me a bad Mom? lol
I totally took this picture, from inside the warmth of my kitchen…does that make me a bad Mom? lol


1st part-

Place all of these ingredients in a large bowl:

6 vine ripe tomatoes, boiled for 1 minute and peeled/seeded, then chopped finely

1 large cucumber, diced

1 red pepper, diced

3 cloves of garlic, minced

2 green onions, just the white parts, diced

Salt, pepper, cumin, oregano, cayenne pepper to taste

This just screams summer, and I love it during these bitter cold days!
This just screams summer, and I love it during these bitter cold days!

2nd part:

Get out your blender next:

Add in 2 cups of cherry tomatoes

Splash of Worcestershire sauce

Splash of balsamic vinegar

The juice and zest of half of a lime

Glug of extra virgin olive oil

Blend until liquefied


Strain well, getting rid of all the seeds
Strain well, getting rid of all the seeds

Add the mixture back into your blender, and add in the diced veggies, pulse a few times to your desired consistency

To make a yummy garnish, take cucumber rolls and let them sit in rice wine vinegar for about 30 minutes.  Drain and rinse, and you’ve got a beautiful, elegant garnish for your gazpacho.

No, this isn't a cocktail, LOL
No, this isn’t a cocktail, LOL

Ahi tuna:

Next, while this was chilling in the fridge, I prepared the Ahi tuna.  I made a simple marinade of lime juice, rice wine vinegar, Dijon mustard, garlic, saffron, salt, pepper, and cilantro.  Whisk in some extra virgin olive oil, and pour over your tuna steaks.  Marinate in the fridge for one hour, allowing yourself time to have the fish sit at room temperature for about 30 minutes.  Pan sear for about 2 minutes in a screaming hot pan that has EVOO in it, and flip only once.  Set aside to plate.

I made sautéed spinach and mushrooms for a side dish, along with roasted baby Yukon potatoes.  It was a win all around, and healthy to boot.

Doesn't get much better than this!
Doesn’t get much better than this!

The key is to have the center still pink, as this cut of tuna is just divine. Cooking it well done would take away from the beauty of this fish.

Perfection on a plate, if I do say so myself.
Perfection on a plate, if I do say so myself.

So my goals this week, are to make more time for working out, and eating lower fat/higher protein meals.

What is on your agenda this week?  Any tips on staying motivated in the winter months when it’s too cold to get outside for a run?

Have a great week, Movers!

❤ Michelle