I don't know about you, but sometimes I straight up craveChinese food. Especially a good, veggie-packed, flavorful stir-fry. And whenever that happens, it's always tempting to get take-out or go out to eat ... which is okay sometimes, but it can also be even more satisfying to whip up your own meal at home.
Hence why Chef Rene Marquis of CafeMom Studios' Dinner Boot Camp series encourages moms to try their own hand at a delish Orange Chicken Stir-Fry. It couldn't be tastier -- or easier!
And here are some great tips on how to deseed a pepper and julienne an onion.
Orange Chicken With Steamed Rice and Stir-Fry Vegetables
Prep time: 10 minutes
Cook time: 20 minutes
2 cups Jasmine rice, rinsed
3 cups water
1 tablespoon toasted sesame seeds
Add rinsed rice to rice cooker, cover with 1-inch of the water, about 3 cups.
Close lid and turn rice cooker on; cooker will shut off when rice is ready.
Gently fluff rice with a spoon or spatula. Sprinkle sesame seeds over rice, toss to combine. Set aside, keep warm.
4 boneless skinless chicken breasts, cut into 1-inch dice
1/2 cup all purpose flour
2 tablespoons unsalted butter
1 tablespoon olive oil
3 tablespoons brown sugar
1 teaspoon yellow mustard
2 cups orange juice
1/4 cup lower-sodium soy sauce
2 teaspoons orange zest
1/2 cup thinly sliced green onion
Season chicken with salt and pepper. Place flour in a gallon zipper bag; add chicken, shake to coat.
In a large skillet melt butter with oil over medium-high heat. Add chicken; cook until brown, about 3 minutes each side. Remove chicken from pan, set aside.
Stir in brown sugar, mustard, orange juice, soy sauce, and orange zest. Bring to boiling, reduce to a simmer. Cook, stirring occasionally, until sauce thickens and is reduced, about 6 minutes.
Add chicken to pan; simmer 2 minutes. Flip chicken pieces and add green onion; continue to simmer until sauce is thick enough to coat the back of a spoon, about 3 minutes more. Season with salt and pepper to taste; set aside, keep warm.
1 tablespoon canola or vegetable oil
1/2 red onion, julienned
1 carrot, sliced thin with Asian cutter
1 celery stalk, thinly sliced on the bias
1 head broccoli, cut into small florets, stems peeled and sliced thin
1 red bell pepper, cut into diamonds
1 head baby bok choy, leaves separated
1 cup snow peas
1/2 cup bamboo shoots, sliced thin
1/2 cup water chestnuts, sliced thin
1/2 cup hoisin sauce
Heat oil in a wok pan over medium-high heat until shimmering. Add vegetables and cook quickly until crisp-tender, about 3 minutes.
Stir in hoisin sauce; remove from heat. Season with salt and pepper to taste; set aside, keep warm.
Serve family style, or to plate, place rice in center of plate. Spoon vegetables and chicken around rice, serve warm.
Substitute chicken with shrimp, pork, beef, or tofu.
Spice it up with freshly grated gingerroot, garlic, and crushed red pepper.
Neat tools to use:
Stove top wok pan
Japanese style waffle cutter
Cooking terms to brag about:
A la minute (pronounced "meh-noot"): cooked at the last minute, just before serving.
On the bias, or "bias" cut: a diagonal cut used to increase surface area of food and shorten its cooking time.
Nape (pronounced "nah-pay"): liquid thickened to a stage where it coats the back of a spoon without quickly running off.
Mise en place (pronounced "meese ehn plahs"): literally meaning "everything in its place," the term refers to having all ingredients, pans, and utensils prepped and ready before cooking begins.
Creating fun shapes with creative cuts will bring new life to everyday vegetables.
How toothpicks will help you cut an onion without tears, every time.
How to seed a bell pepper in three seconds or less.
Getting everyone involved in dinner prep will not only save time for mom, but will encourage the entire family to try new foods.
Why every household should have a rice cooker and stove top wok.
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