Fabulous Orange Chicken

This has got to be one of my new favorites:  My daughter-in-law introduced me to it.  The original recipe is from Mel's Kitchen cafe.  It's not a totally "healthy" dish, but a nice transition from eating out. I think it was inspired by Panda Express Orange chicken, but is WAY better than ANY I have had ANYWHERE!  I tweaked it a bit, so I can call it my own. It does NOT deep fry the chicken and is super easy!  (Makes 3-5 servings)

1 - 1 1/2 lbs. boneless skinless chicken breasts, cut into 2" cubes

Heat oven to 350.  In a shallow dish, combine the following:

1/2 C. flour (can substitute corn starch or arrowroot for gluten-free)

1 t. garlic powder

1/2 t. pepper

(Dip each piece of chicken in the flour mix and coat evenly)

Pour  2-4 Tb.  oil (Coconut oil works well) or melted butter in a shallow baking dish or cast iron skillet, large enough to accommodate chicken in a single layer.  Arrange chicken in the pan and bake uncovered for 15- 20 mins.

Meanwhile, combine the following in a medium saucepan and whisk over med heat for a few minutes:

2 C. orange juice

1/3 C. rice vinegar or lemon juice

2 1/2 Tb. soy sauce ( or one of those little packets)

1 Tb. orange zest

Then stir in:

1/4 to 1/2 C. brown sugar

1/2 t. finely minced fresh ginger root

1 t. minced fresh garlic

2 Tb. minced green onion or chives

Bring to a boil.  Turn down heat.

Combine in a separate cup until dissolved:

3 Tb. corn starch

1/4 C. water

Add to sauce and simmer until thickened (about 1-2 mins) Add 3 drops orange or tangerine essential oil.

After the chicken has baked, turn each piece over and pour 1/2 of the sauce mixture evenly over chicken.  Bake another 15-20 mins. basting occasionally until chicken is done. Add the rest of the sauce before serving, garnish with fresh chopped green onion. Serve it  with brown rice and stir fried veggies.  Yum!!

Sun Choke or Zucchini Nuggets

Slice the squash (or wash and cut the Sun Chokes) in about 1/2" slices. Need about 20 - 24 slices for 2 - 4 servings. ( I think you could probably use any kind of squash.  I will try it with Spaghetti squash when my zucchini are gone.)

Crumb mixture:  Can use bread crumbs, any kind of cracker or even tortilla chips.   Blenderize the crackers, add seasonings like All Purpose, depending on how heavily seasoned the crackers are.   I used a combination of Club Multi-Grain crackers, Nabisco Vegetable Thins and a Champagne Wafer cracker (from the dollar store).  Put mixture in a bowl.

Dipping mixture:  About 1/3 cup of Ranch dressing and one egg.  If it seems too thick, add a Tbl. of oil and/or a little milk.  Beat with a fork.

Dip the zucchini chips into the dip, then coat with the crumb mixture on both sides.  Put on a cooky sheet that you have oiled with vegetable oil, about 2-3 Tbl.

Bake at 325 for 30- - 40 minutes uncovered until the chips are slightly soft and browned nicely.  Serve with catsup or Ranch.  Yum!