Asian Orange Chicken

this recipe is from allrecipes.com too. i won't cut the chicken pieces so small next time but here it is. this one is much spicier. i will do slightly less, for the kids.

1&1/2 c. water
2 T. orange juice
1/4 c. lemon juice
1/3 c. rice vinegar (i used regular)
2&1/2 T. soy sauce
1 T. orange zest
1 c. packed brown sugar
1/4 t. ground ginger
1/2 t. minced garlic
2 T. chopped green onion
1/4 t. red pepper flakes
3 T. cornstarch
2 T. water
2 chicken breasts cut into 1/2 inch pieces
1 c. flour
1/4 t. salt
1/4 t. pepper
3 T. olive oil

pour water, orange juice, lemon juice, rice vinegar, and soy sauce into saucepan over a medium-high heat. add and stir in the rest of the ingredients through red pepper flakes. bring to a boil. remove from heat and cool 10-15 mins. pour 1 c. of this sauce into a resealable bag with chicken (reserve remaining sauce). refrigerate at least 2 hours.

in another resealable bag mix flour, salt, and pepper. add marinated chicken pieces, shake to coat. heat olive oil in large skillet over medium heat. place chicken in skillet brown on both sides. remove chicken and drain skillet (keep chicken warm). wipe skillet and add sauce. bring to a boil. mix cornstarch and water and stir into sauce. reduce heat add chicken and simmer for 5 mins stirring ocationally. serve with rice.

love, love, love

i apsolutly love this recipe. i got it at allrecipes.com and it is great. i would add a little bit more spice, and more veggies and more meat but other than that... it has a lot of ingredients that i didn't have in the house, but i decided that it was worth buying. (i am glad i did)

Thai Chicken Curry with Pineapple

2 t. curry powder
1 t. curry paste (green is milder than red)
1 (13.5oz) can coconut milk
2 T. fish sauce
1 T. packed brown sugar
1 c. + 2 T. chicken broth
4 chicken thighs, cut into bit sized pieces
1/2 c. frozen peas
1/2 c. chopped green bell pepper
1/2 c. chopped carrot (i will go with 1 c. carrot and pea next time)
1 T. cornstarch
3/4 c. chopped pineapple

cook and stir curry powder and curry paste in saucepan over medium-low heat until fragment (about 2 mins). pour in coconut milk, mix well. stir in fish sauce, brown sugar and 1 c. chicken broth. put chicken, peas, peppers, and carrots into sauce. bring to boil. reduce heat and simmer until chicken is cooked (about 25 mins). whisk cornstarch with 2 T. cold chicken broth. stir into saucepan. mix in pineapple and cook until sauce thickens (about 5 mins). serve over rice.