Surviving Pi Day with: Orange Chicken


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It’s Pi Day, and I guess the thing to do is celebrate the day by eating pie (If you don’t know what Pi Day is, read about it here: http://www.piday.org).

In my opinion, it’s a genius, loosely related excuse to gorge on all things pie. My coworkers decided to make an event of it by having a pie potluck at lunch…with a total of 35 sweet and savory pies to share. Strawberry-blueberry thyme pie, chocolate peanut butter pie, lemon mascarpone pie, sweet potato bacon pie, cheese and spinach pie, smore pie…and just about every other pie you could dream up. Amazing, right?

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BEFORE

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AFTER

Well…no. I’m on day 17 of my dessert-free Lent, and I have “bad reactions” to dairy, so I forced myself to celebrate at a safe distance with my veggie curry and spinach. So far I’m surviving OK, enduring just a few difficult times resisting a fudgy brownie cake at a wedding, and a homemade coconut cream pie that my little sister begged me to eat. But, I prevailed!

I’ve refocused my sugar-craving energy on real food, fueling my body with what it needs to run better, and finding inspiration to try new recipes.

I decided to try a new recipe that recently caught my eye—Paleo orange chicken. Except it’s not Paleo, because I used soy sauce, rice vinegar and rice wine. (If you really want to make the recipe Paleo you can go to: http://www.health-bent.com/poultry/paleo-orange-chicken.)

This meal took me less than 30 minutes to make, and it was full of flavor! I served it with sautéed snow peas, mushrooms and zucchini, and a side of brown rice. I barely missed dessert at all.  Well, OK, some ripe mango and juicy pineapple slices also did the trick. 😉

Seventeen more days to go!

Healthified Orange Chicken

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Serves two.

INGREDIENTS: 

1 pound boneless, skinless chicken thighs, cut into bite-sized chunks

2 cloves garlic, minced

1 T ginger, minced

4 T soy sauce

2 T mirin wine

2 T rice vinegar

1 tsp. orange zest

juice of two large oranges

1-2 tsp. spicy chile sauce or Sriracha, or modify to your taste

sliced green onions, optional

1 T sesame oil

pepper, to taste

 In a large skillet over medium-high heat, cook chicken in sesame oil until browned on all sides. Scrape up browned bits on the bottom of pan.

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Turn down heat to medium and add garlic and ginger. Mix with the chicken quickly so the garlic and ginger don’t burn to the bottom of the pan.

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Add soy sauce, mirin wine and rice vinegar. Gently stir and let cook for a minute or two. Add orange juice and chile sauce, and simmer until the sauce thickens. This recipe doesn’t really make extra sauce, so if you like to have sauce to spoon over your rice, you can easily double the sauce recipe. When the sauce is thick and the chicken is cooked through, turn off the heat, and add orange zest and green onions. Top with fresh-cracked pepper, if desired.

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Yeees…

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Yeeeeeeeess…almost there..

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Mmmmm.

 

Orange Chicken Recipe

Serves two.

Ingredients:

1 pound boneless, skinless chicken thighs, cut into bite-sized chunks

2 cloves garlic, minced

1 T ginger, minced

4 T soy sauce

2 T mirin wine

2 T rice vinegar

1 tsp. orange zest

juice of two large oranges

1-2 tsp. spicy chile sauce or Sriracha, or modify to your taste

sliced green onions, optional

1 T sesame oil

pepper, to taste

In a large skillet over medium-high heat, cook chicken in sesame oil until browned on all sides. Scrape up browned bits on the bottom of pan. Turn down heat to medium and add garlic and ginger. Mix with the chicken quickly so the garlic and ginger don’t burn to the bottom of the pan. Add soy sauce, mirin wine and rice vinegar. Gently stir and let cook for a minute or two. Add orange juice and chile sauce, and simmer until the sauce thickens. This recipe doesn’t really make extra sauce, so if you like to have sauce to spoon over your rice, you can easily double the sauce recipe. When the sauce is thick and the chicken is cooked through, turn off the heat, and add orange zest and green onions. Top with fresh-cracked pepper, if desired.

 

 

 

 

 

 

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