Sweet, spicy (or not) and flavorful – this makeover Asian Orange Chicken is a lighter and healthier alternative to the popular Chinese fast food take-out dish and it’s quick and easy to make!  This recipe came from SkinnyTaste and it was tested by Amanda!  This has become a favorite for her, particularly as we are trapped inside!

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INGREDIENTS

For the Orange Sauce:

• 1/3 cup freshly-squeezed orange juice
• 1/4 cup reduced sodium chicken broth
• 2 tbsp soy sauce, Tamari for gluten-free
• 2 tbsp raw sugar
• 1 tbsp Chinese rice wine
• 1 tbsp sriracha, or more to taste
• 1 tbsp rice vinegar
• 1/4 teaspoon white pepper
• 2 teaspoons corn starch

For the chicken:

• 20 oz skinless, boneless chicken breast, cut into small cubes
• kosher salt, to taste
• 1 1/2 tbsp corn starch
• 1 tbsp sesame oil
• 4 cloves minced garlic
• 1- inch grated ginger
• 1 teaspoon grated orange zest
• 2 tbsp chopped scallions
• 1/2 tsp sesame seeds, for garnish

Instructions:

1. Mix the orange sauce ingredients and set aside.  Amanda strongly recommends double or tripling the orange sauce because it is amazing!
2. Season the chicken lightly with salt and coat evenly with corn starch, set aside.
3. Heat a wok or fry pan on high heat, add 1 teaspoon of sesame oil and add half of the chicken. If you don’t have sesame oil, that is ok! Just use a neutral oil like vegetable oil.  Cook 2 to 3 minutes on each side until well browned, set aside.
4. Add 1 teaspoon of oil and chicken and repeat cooking 2 to 3 minutes on each side. Set aside with the rest of the chicken. 
5. Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute.  Want to add veggies to this dish? See note below.
6. Add the orange zest then return the chicken to the pan.
7. Quickly stir the chicken then add the orange sauce and cook until the sauce thickens, about 1 to 2 minutes.
8. Divide between 4 plates and garnish with the scallion and sesame seeds.

VEGGIE NOTE: Do you like veggies? Add any stir fry veggies to your dish. It is recommended to fry up the veggies after the chicken has been cooked.  Remove the chicken from the wok or fry pan and stir fry your veggies using sesame oil or a neutral oil.  Add the chicken back to the fry pan with veggies and add in your orange sauce!

 

Thank you to Simone for introducing us to this delicious-looking recipe from The Modern Proper! I cannot wait to try it 🙂

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Ingredients:

• 1 lb Pre-made gnocchi
• 3 cups Broccoli, florets roughly chopped
• 1 cup Stock (vegetable or chicken)
• 4 oz Cream cheese
• 2 cups Mozzarella cheese, shredded
• 1 tsp Red pepper flakes (optional)

Instructions:

1. Preheat oven to 400° F.
2. Bring a large pot of salted ** water to a rapid boil. Add the gnocchi and broccoli and simmer for 3 minutes. Drain water and set aside.
3. In a large oven proof skillet, bring the broth to a simmer. Add cream cheese, stirring until it’s mostly combined. Don’t worry if there are small pieces of cream cheese left, everything will come together when it bakes. Add one cup of the mozzarella cheese and stir until melted.
4. Stir in the broccoli and gnocchi. Top with mozzarella and bake on the center rack for 15 minutes, or until the top is bubbly. Sprinkle with red pepper flakes and serve immediately.

**To salt the water we recommend 1 tablespoon to 10 cups of water ratio.

 

This has been one of my favorite quarantine comfort recipes. It’s perfect for breakfast or a snack throughout the day. Great for bananas that are ripening too quickly – don’t throw them out! Bake them! Recipe adapted from this site.

Liquid Ingredients:

• 3 ripe bananas, mashed
• 2 eggs, beaten
• 4 tbsp.  maple syrup (can substitute with honey)
• 1/2 cup nonfat Greek Yogurt (can substitute with low fat or whole milk yogurt)

Dry Ingredients:

• 2 1/2 cups almond flour (can substitute with other flour)
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1/4 tsp. nutmeg
• pinch of salt
• 1/4 cup chocolate chips
• 1/2 tbsp. flax seeds
• 1/2 tbsp. chia seeds 

Instructions:

1. Preheat oven to 350ºF 
2. Line the loaf pan with butter or cooking spray (I use butter).
3. In a large bowl, mash bananas and then whisk in eggs. Stir in maple syrup and yogurt until combined. 
4. Mix in the almond flour, baking soda, chocolate chips, cinnamon, nutmeg, and salt. 
5. Pour the batter into a loaf pan and bake for 55 minutes until a toothpick or knife inserted into the center comes out clean. Sometimes I add walnuts on top of the loaf when it has about 15 minutes left in the oven and press them slightly into the loaf. 
6. When baking is complete, run a knife around the edges of the loaf pan to loosen, and then allow to cool in the pan for about ten minutes.
7. Enjoy!