Orange and Ginger Chicken

Breakfast-
Breakfast Burritos made with eggs, chorizo, and kale

Melon from the fridge

Dinner

Orange and Ginger Chicken
White Rice with Mixed Vegetables thrown in
Oriental Style Vegetables from the freezer

Orange and Ginger Chicken

Sauce:

1 C orange juice

½ C. chicken broth

2 Tbsp. sugar

2 Tbsp. soy sauce

4 tsp rice cooking wine

4 tsp cornstarch

Mix sauce ingredients until sugar is dissolved and set aside.

Chicken:

2 pounds chicken, cut into bite sized pieces

2 eggs, beaten

Flour as needed

Oil as needed

2 Tbsp. fresh ginger, minced

½ of an orange peel, cut into thin slices

Dip chicken in egg and then coat with flour. Place on a plate until ready to fry. Heat about 2-3 C oil in a wok or deep skillet over high heat. Add chicken pieces all at once and fry until golden brown, about 15-20 minutes. When done remove chicken and drain on paper towels. Rinse out wok/skillet and add a small amount of oil to heat. Add ginger and orange peel, stir fry until it becomes fragrant, about 1 min. Add sauce and stir until it boils and becomes thickened. Mix in chicken and serve immediately.