Spicy Orange Chicken

So Sabrina and I had an interesting conversation yesterday.

Well, with her, just about every conversation is amusing and interesting. She possesses a uniquely sharp, almost biting wit – combined with a healthy dose of sarcasm that always keeps things engaging and lively.

Adults appreciate it.

Other teenagers….not so much.

Their loss.

Anyway, we were out running a few errands and happened to cross over the Las Vegas Strip – and as we passed the boulevard, with all the tourists milling about and blazing neon lights, I said, out loud, “I certainly won’t miss this when we move away”.

She looked at me for a second, and said, “Well, there might be a few things that I’ll miss. I mean, come on Mom, look around. Vegas has so much to offer.”

I tried to maintain a poker face as I held my breath…..and waited. Where could she possibly be headed with this dialogue?

After she milked the dramatic pause for a few minutes, she said, “Nah, I got nothing for you Mom. Although Caesar’s Palace is fun to walk around, there are great malls everywhere.”

And then she burst out laughing. “I scared you, didn’t I?”

I know where you sleep kid…….


Spicy Orange Chicken – adapted from barbara bakes.

4 skinless, boneless chicken breasts, cut into bite-sized pieces
1 tbs. vegetable oil
1/2 cup chicken stock
1/4 cup honey
2 cloves garlic, pressed
1 tbs. orange zest
1/2 cup fresh orange juice
1/4 cup soy sauce
1 tsp chili garlic sauce
1/4 teaspoon ground ginger
1/8 teaspoon red pepper flakes
1 teaspoon toasted sesame seeds, optional

  1. Heat a large skillet or wok over medium high heat. Once the pan is hot heat the oil, then add the chicken and stir fry for 5-6 minutes until chicken is no longer pink inside. Remove the chicken from the pan and set aside.
  2. In a small mixing bowl, whisk together chicken stock, honey, garlic, orange zest, orange juice, soy sauce, chili garlic sauce, ginger, and red pepper flakes.
  3. Pour the sauce into the skillet and cook over medium heat, stirring often, until the sauce is thick and syrupy. Add chicken to the skillet and stir to coat with the sauce.
  4. Serve topped with toasted sesame seeds, if desired.

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