Thursday was the Chinese New Year. We are currently in the year of the rabbit. Anyway, I decided it would be appropriate to have a Chinese-type meal for supper to “celebrate” the new year. Since it had been on the menu for the previous week but had not been made, I decided to make it. Rachael Ray describes it as a “fake out” meal and a “make your own take out.” The end result looks fancy, but it really is simple to make. Also, since it’s a “make your own take out meal,” you can control what’s in it.
Stars of the recipe:
- 1/2 bag of popcorn chicken, baked according to package directions
- 1 TBSP. of vegetable oil
- 1/2 bag of frozen onion-pepper mix
- 1 bottle of the orange ginger marinade (Found in the ethnic food aisle. I used LaChoy’s brand.)
- 1 cup of cooked rice
- Cook the chicken according to the package.
- Meanwhile, heat the oil in a skillet. Add the onion-pepper mixture. Cook until tender and crisp.
- Pour 1 to 1/2 cups of the marinade into the skillet (I used the whole bottle.)
- Add the chicken and stir until combined.
- Serve over cooked rice.
3 thoughts on “Orange Chicken”
Sounds great Traci!