As I reflect on growing up in the South, I remember how my Mother would complain about fixing the same old meals all the time. Add to that the fact that my Daddy was a meat and potatoes man and would not eat any dish that was combined such as spaghetti, etc. Thinking about that, I now realize the ingredients and options were so limited for my Mother’s generation. When I started to write this post, I thought of growing up and never hearing of stir frying anything. Wow, I do believe my Mother had a legitimate complaint and I now understand why so many dishes were repeated.
The recipe I am sharing today is from the local Hickory Living magazine and is credited to Bird’s Eye frozen vegetables. I prepared this last week as I was also preparing for Easter. Needless to say, I didn’t want to make another trip to the store so I am showing you the ingredients that was called for in the recipe and then show you how I adapted the ingredients to what was available in my kitchen.
As I read through the ingredients, I realized I did not have an orange so I substituted with three of the small mandarin oranges and used the juice and zest from them. I did not have any frozen broccoli but I had frozen mixed vegetables that included carrots, broccoli and cauliflower so I used that package. I did not have any fresh ginger so I used a teaspoon of dry ginger powder. I did not have any rice wine vinegar and don’t think I would use it for any other recipes so I did not include it in my mixture. I was so happy about the results of this recipe because the chicken is breaded and is crispy and I liked the texture of the chicken. I did not use bread crumbs for my chicken but I used panko crumbs that has become a favorite for me.
Here is what I did.
Blended orange juice soy sauce and cornstarch in a small bowl: set aside.
Heat oil over medium high heat and cook chicken, turning once. 10 minutes or until chicken is cooked through, Remove from skillet and keep warm.
In the same skillet add the broccoli or selected frozen vegetables, mix and cook, stirring occasionally. 5 minutes or until vegetables are crisp tender.
Add garlic and ginger and cook for one to two more minutes. Stir in orange juice mixture, orange zest, chicken stock and rice wine vinegar. (The rice wine vinegar is the ingredient I left out of my dish.) Cook stirring occasionally for three minutes or until sauce is bubbly and starts to thicken. Add cooked chicken back into the pan and let flavors combine for 1-2 minutes. Sprinkle with cilantro before serving.
Mr. D and I really enjoyed this dish and I was so happy with the crispy chicken. We will definitely have this again. I am very thankful that we have so many options for preparing meals for our family now. Just imagine not having Mexican, Chinese or Italian restaurants. When I was growing up in the 60’s in a small town in North Carolina I didn’t even know what take-out pizza was.
Thanks for stopping by.