Orange Chicken

2 pounds boneless, skinless chicken breasts, cut into 2″ cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter

Sauce:

1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.

Serve chicken over rice with extra sauce on the side.

Sweet and Sour Chicken

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.

Kung Pao Chicken

1 lb Chicken Breast, cubed
1 Tbsp Cornstarch
1 Tbsp Olive Oil
3 Tbsp Green Onions, chopped
Bell Pepper
2 cloves Garlic, minced
3/4 tsp crushed Red Pepper
2 Tbsp Red Wine Vinegar
2 Tbsp Soy Sauce
2 tsp Sugar
1/3 cup Peanuts
Thai Chili Peppers or Jalapenos for spice
** we have been using breaded chicken in place of the chicken breast and skipping the steps that go along with it to save time. **

Combine chicken and cornstarch in a bowl. Toss to coat evenly. Heat oil in a large pan on medium-high heat. Add chicken and stir-fry 6-8 min. or until no longer pink. Transfer to a plate. Add onions, garlic, bell peppers, and crushed red peppers to pan. Stir-fry 15-20 seconds.

Remove from heat. Stir together vinegar, soy sauce and sugar. Pour over green onion mixture. Add chicken and peanuts. Heat through or until sauce glazes and sticks to chicken.

Healthy White Pizza

Wheat Tortillas
Alfredo Sauce
Mozzarella Cheese
Chicken
Avocados
Spinach
Tomatoes (we forgot those)


Crisp tortillas in oven for a few minutes. Cover with Alfredo sauce, cheese and toppings, except avocado. Bake at 400 degrees until cheese starts to melt. Add avocado and bake until cheese is bubbly.