It’s a Tuesday night, and you get home late from work, and everyone in your family is hungry. Too hungry to wait very long for dinner. So hungry that you wish you would’ve just stopped at the Chinese take-out place on your way home.
Katie Workman’s cookbook Dinner Solved! to the rescue!
I’ve blogged about this book before, about how its suggestions for altering the same recipe in different ways to appease the picky eaters at your house sort of changed my world. (I’ve actually found myself applying that principle to a bunch of different, non-Katie-Workman recipes as well.) But the other thing I love is that so many of her recipes are fast.
Almost faster than getting back in your car and driving to the Chinese restaurant!
I made the orange chicken recipe and when I finished cooking, I could not believe how little time had passed—just a bit longer than half an hour from getting the ingredients out to calling everyone in to eat. The only change I made was to add some red pepper flakes, because everyone at my house likes some spice with their sweetness.
3 cloves minced garlic
3 T honey
zest of one large orange
juice of fresh orange, plus enough extra orange juice to make 3/4 cup (or just juice 2-3 oranges)
¼ cup soy sauce
2 T water
3 T rice vinegar
3 T cornstarch
1 T finely minced fresh ginger
1 tsp red pepper flakes, or to taste
salt and freshly ground black pepper, to taste
2 pounds chicken breasts or thighs, cut into ¾-inch pieces
2 T canola oil
4 scallions, diced fine
hot rice or quinoa
Dice the chicken, then start the rice or quinoa cooking.
Whisk together the garlic, honey, orange zest and juice, soy sauce, water, rice vinegar, cornstarch, ginger, salt, pepper, and red pepper flakes. Set aside.
Season the chicken lightly with more salt and pepper. Heat oil in a large skillet or wok. Add the chicken, then sauté until it turns white, about 5-6 minutes. Add the sauce and scallions, then cook until the sauce thickens and the chicken is cooked through, about 4 or 5 minutes more.
Serve chicken over hot rice or quinoa.