Sunday, July 27, 2014

The Best Orange Chicken

I guarantee if you have, you’ve eaten their Orange Chicken. In fact, stand in line and watch what everyone orders. I swear 90% of the patrons get orange chicken. It’s so sweet and flavorful. Unlike Panda Express, this orange chicken isn’t fried, so it’s much easier on your waist line but the flavor of the orange sauce rivals Panda’s. In fact, the deliciously sweet, tangy, and flavorful sauce is so divine, it makes it thee best orange chicken you will ever taste (at least in our family). This is thee best Asian Orange Chicken you will ever taste; tossed in a deliciously sweet, tangy and flavorful sauce.

Serve it with Better Than Take-Out Fried Rice or top it over Jasmine rice for an incredible meal.

Orange Chicken Recipe

Prep time:
Cook time:
Total time:
Serves: 4
  • For Chicken
  • 2 pounds boneless skinless chicken, cubed
  • 3 tablespoons sesame oil, divided
  • Orange Sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 10 tablespoons sugar
  • 10 tablespoons white vinegar
  • 1 orange, zested
  • Ginger Sauce
  • 2 teaspoons garlic, minced
  • 2 tablespoons ginger root, grated
  • 1 teaspoon crushed red chili pepper
  • 1/4 cup green onion, chopped
  • 2 tablespoons rice wine
  • 3 tablespoons water
  • 1 1/2 tablespoons cornstarch
  1. Warm up 2 tablespoons sesame oil in a large skillet and cook cubed chicken for 3-5 minutes on each side until cooked through and golden brown. Transfer to paper-towel lined plate to drain. Set aside.
Orange Sauce
  1. In a large bowl, mix together soy sauce, water, sugar, white vinegar and orange zest. Stir until sugar dissolves. Set aside.
Ginger Sauce
  1. Wipe down skillet and warm 1 tablespoon sesame oil over medium heat. Saute garlic and ginger root until fragrant (about 10 seconds). Stir in chili pepper, green onion, rice wine, and orange sauce. Bring to a boil.
  2. Combine water and cornstarch and add to the sauce to thicken.
  3. Fold in chicken and coat well. If desired, serve over jasmine rice.

Recipe came from

Saturday, July 19, 2014

Amish Cinnamon Bread

Amish Cinnamon Bread Recipe

Amish Cinnamon Bread

1/2 cup butter, softened
1 cup sugar
1 egg
1 cup buttermilk or 1 cup milk plus 1 tablespoons vinegar or lemon juice
2 cups flour
1 teaspoon baking soda

Cinnamon & sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

Preheat your oven to 180C. Grease a loaf tin and set aside.
Cream together the butter, sugar. Once light and fluffy add in the egg. Sift together the flour and baking powder. Slowly add a third of the flour to the butter mixture and then a third of the milk mixture, continue alternating between the milk and flour until the batter is smooth. Don’t over beat it.
Pour half the batter into your loaf tin and then sprinkle half the cinnamon & sugar mixture over the top. Take a knife and swirl the cinnamon & sugar through the batter. Pour the rest of the batter on top and sprinkle the rest of the cinnamon & sugar on the very top (don’t swirl this time)
Pop your loaf in the oven and bake for 45-50 minutes (or until a skew tester comes out clean).
Keep your eye on this precious bread – you don’t want the sugar to brown too much. If it starts looking too dark, pop some tinfoil over the top.
Now for the hardest part – leave the loaf in the tin to cool for 20 minutes before turning it out onto a wire rack. Trust me here, if you turn it out to quickly it will fall apart.
Now cut yourself an enormous piece, spread with loads of butter and enjoy.