One of the first meals I remember cooking repeatedly (so much so I was finally asked to stop cooking it) was a bone-in chicken breast that I would douse in a mixture of orange juice, honey, and soy sauce. I would cook it in the oven and the sauce would turn into a sweet, sticky glaze that would pair perfectly with a wild rice blend (I loved rice. Still do.). I no longer have the recipe, haven’t made it in twenty-five years (er, three years…you know, back when I was twenty-two…), but I found myself with some orange juice, soy sauce, honey, and chicken breasts, so why not try to recreate the Asian-inspired chicken of my youth?
I decided to slice up the chicken and make a stir fry. The vegetable part of the stir fry can be anything your heart desires: broccoli and purple onion, snow peas and baby corn, shitake mushrooms and tomato, peppers and green onion, or all the above 🙂 I used what I had in the refrigerator, the remnants of a purple onion and some colored peppers, and it was delicious. The sauce is sweet, reminiscent of your favorite American-style Chinese takeout, but it’s not as cloyingly sweet and the chicken isn’t fried in a heavy batter. It has a subtle ginger, garlic, sriracha vibe (all of which can be amped up or tamed down depending on your personal preference). It’s a lighter, healthier version of Asian orange chicken. Serve it with some brown or jasmine rice and it’s a very satisfying meal. Best part: it’s kid-approved. The next day my children ate leftovers with frozen broccoli (fresh broccoli is by far superior for stir fry but the frozen wasn’t half bad)