Crock Pot Honey Mustard Chicken

Aaron really likes honey mustard, and I decided to make him some in the crock pot, because everything for me is better when it can be made in the slow cooker :).  Anyway, this is a quick, easy dinner, and we all liked it with our cheesy mashed potatoes.  Each serving was about 150 calories, and there were six servings.  This received an 8 from everyone except Noah, who gave it a 9.  Here's what I did:

6 boneless skinless chicken thighs
salt and pepper
1/4 c honey
2 T olive oil
2 T whole grain garlic mustard
1/2 lemon, juiced
1 T tapioca

Spray the slow cooker with oil.  Season the chicken with salt and pepper.  Mix together the honey, oil, and mustard.  Stir in the lemon juice, and then stir in the tapioca.  Pour over the chicken, and cook it on low about 4 hours, checking to make sure it doesn't over cook.  Serve.

Aaron McCargo Jr.'s Chicken Taco Pizza

So these were a HUGE hit at our house, especially with Aaron.  This was an easy recipe I found here, but I made some changes.  The calories, the way I made it, were 620, and Aaron, Noah and I gave this a perfect 10, Jonah says he gave it a 9, and Owen gave it a 7 because he said it was too spicy :).  Here's what I did:

1 T onion powder
1/2 T chili powder
1/2 t dried oregano
1 dash cayenne pepper
1 t ground cumin
salt

1/4 c oil
4 whole garlic cloves, minced
pinch of cumin
1 tube crescent roll dough
1 lb (I used a little more) chicken tenders, cut into bite size pieces and seasoned with salt
2 c shredded Pepper Jack and Mexican blend cheeses
Guacamole
Pico de Gallo

Preheat the oven to 425.
Mix the spices together and set aside.
Mix the oil and garlic together with the cumin.  Roll the crescent roll dough out into 2 long strips on a cookie sheet, brush with the oil, sprinkle with a little of the spice mixture, then set it aside.  Mix about 2/3 of the remaining spice mixture with the remaining oil.
Place the chicken in the oil/spice mixture, turning to coat, and then leave it to marinate, around 30 minutes.
Remove the chicken from the marinade, place it on a broiler pan, and bake for about 10 minutes.  Turn the oven down to 375, then bake the crescent roll dough about 7 minutes.  Remove the dough, spread it with more seasoning, then top it with the chicken and the cheese.  Bake for another 5 minutes or so, maybe a little more, then cut into pieces and serve it with pico and guac.

Chicken Cutlet Sandwiches

This was a really easy, delicious recipe, and I am happy at how much my family liked this.  I used toasted brioche, which made for a super delicious sandwich, but any good quality sandwich bread would work, just maybe not quite as well.  I used my basil cream chicken recipe, without making the sauce, and spread the bread with pesto, and topped the sandwich with mozzarella cheese, tomatoes, arugula, and cucumbers.  This was a hit for us, and although each sandwich was around 600 calories, it was delicious, something we'll have again.  We all gave this a 9.

Noah's Fried Chicken Burritos

Isn't my Noah so cute?  This was his idea for a meal to have, and it was a hit around here, as most burrito recipes are, and when we fry things, people like them even better :).  I did the same thing as these chicken nuggets, just altering the spices and cutting the chicken up smaller.  We all gave this a 9, and the calories per burrito were about 450.  Here's the easy recipe:

oil for frying
12 oz chicken tenders, cut into small bite size pieces and seasoned

1/4 c flour
1 t chili powder
1 t garlic salt
1 t onion powder
1/4 t cumin
1/4 t coriander
pinch of baking soda
salt and pepper to taste

1 egg
1/2 c buttermilk

1/2 c bread crumbs
seasonings to taste (spices, salt and pepper)

Heat the oil in a large pot over medium heat.  In one bowl mix together the flour and seasonings, the next bowl mix together the egg and buttermilk, and in the third bowl mix together the bread crumbs and additional seasonings.  Dredge the chicken in the first bowl, then the second, then finally the third.  Drop the nuggets into the hot oil, and fry until golden brown.  These cook very quickly, so just get them brown and serve them.  We like our burritos with refried beans, cheese, guacamole, tomatoes, cheese, and of course salsa :).

Our Best Bites' Sweet Chili Chicken with Pineapple Salsa

Here is a fun recipe that is easy to put together, and great for the summertime, especially if you like sweet with meat, like my Aaron does.  This really hit the spot with him, he loved it, and gave it a 9, while Owen and Noah gave it an 8, and I gave it a 6, because I don't like the sweet meat thing :).  Anyway, this comes together quickly, especially when I have Aaron around to cut up the pineapple for me :).  Each serving was 236 calorie for the five of us, and here's what I did:

1 lime, juiced
1 1/2 t curry powder
2 t vegetable oil
1 lb chicken tenders
salt and pepper

Salsa
1 1/2 c diced pineapple
1/4 red onion, thinly sliced
1 avocado, diced
1 T fresh lime juice
3 T cilantro
salt

Sauce
3 T sweet chili sauce
1 T honey
1 1/2 t soy sauce
1 T warm water

Marinate the chicken with the lime, curry, vegetable oil and salt and pepper for about 4 hours.  Broil the chicken, about 4 minutes per side, checking internal temperature to ensure doneness.

Mix together the salsa ingredients and serve with the chicken.

Mix together the sauce ingredients and serve with the chicken.

Bobby Flay's Kentucky Hot Brown

I love me some hot sandwiches, and especially open faced ones, because I have never been a huge fan of traditional sandwiches.  Cold cuts just don't do it for me :).  Anyway, this hot sandwich from Bobby Flay was so delicious, and I loved the cheese sauce with the chicken and bacon.  I changed the recipe to fit our needs a little bit, so it isn't a traditional Kentucky Hot Brown, but try it anyway, it's great.  Each sandwich was 519 for 8 servings, and Owen and Aaron gave this a 7, I gave it a 9, and Noah gave it a perfect 10.  Here's what I did:

around 2 lbs chicken breast tenders well seasoned and cooked
2 c whole milk
2 T butter
2 T flour
1/2 lb sharp cheddar cheese, grated
1/4 c Parmesan cheese, grated

4 eggs, beaten
1 1/2 c whole milk
salt and pepper
8 slices bread
2 tomatoes, sliced
1/2 c cheddar cheese, grated
1/2 c Parmesan cheese, grated
8 slices bacon, cooked
Parsley to garnish

Cook the chicken as desired, I used my crockpot :).  Melt the butter in a large pot, and add the flour.  Whisk the milk into the roux, and cook until thickened.  Add in the cheeses and stir until melted and combined well, then season to taste.  Set aside.
Heat a griddle over medium heat.  Beat together the milk, eggs, and salt and pepper.  Dip the bread slices into the mixture, and coat on both sides.  Cook until well browned on both sides.
Preheat the broiler, then spray a pan with cooking spray, place your tomato slices on the tray, and salt and pepper the tomatoes.  Broil them, and flip half way through your broil time, about 2 minutes through.  Serve the sandwich with one slice of bread, some chicken, some cheese sauce, more cheese, a slice of bacon, tomatoes, and parsley.  Eat and enjoy :).

Bobby Flay's Chicken Cutlet

This is a different take on chicken cordon bleu, and I prefer it to the original, mainly because it doesn't have hollandaise sauce on it :).  Eggs and I aren't always the best of friends, so I prefer to avoid hollandaise whenever possible.  This was a quick meal, and the brie made it super delicious, and the boys are always excited to try different cheeses, so we all enjoyed this.  For six servings, each serving was 435, and Noah gave this a perfect 10, Owen and I gave it a 9, and Aaron gave it an 8, but he didn't have it fresh, so who knows :).  I found this recipe in Bobby Flay's Bar Americain cookbook, and here's what I did:

1/2 c flour
1 egg, beaten
1 c Panko bread crumbs
salt and pepper
3 T butter
2 T olive oil
4 oz Brie cheese, thinly sliced
8 slices bacon, cooked

2 T red wine vinegar
1 t whole grain mustard
salt and pepper
2 T olive oil
1 bag arugula

Place flour in one bowl, egg in another, then Panko in a third bowl.  Season the chicken tenders well.  Season the flour, then dip the chicken in the flour, then then eggs, then lastly the Panko.  Melt the butter and olive oil in a large skillet, then brown the chicken tenders on both sides.  Cook until chicken is done, then top with the Brie immediately and 2 bacon strips.
Mix the vinegar, mustard and salt and pepper together, then whisk in the olive oil to emulsify.  Toss with the arugula and serve over the chicken.

Michael Symon's Orange Chicken with Snow Peas

This was really tasty, we all gave this a 9, the chicken was super delicious.  This was from Michael Symon's 5 in 5 cookbook, and my biggest complaint was that it took waaay longer than 5 minutes, because cutting up my peas took a while :).  Unlike my complaint about the oatmeal I featured recently, this was not too orangey.  We really liked it.  Each serving was 343, and here's what I did:

1/4 c flour
salt and pepper
4 boneless, skinless chicken thighs, chopped into bite size pieces
2 T olive oil
2 garlic cloves, minced
2 T sesame seeds
grated zest and juice of 2 oranges
1/4 t crushed red pepper flakes
1/2 lb snow peas, thinly sliced
2 T unsalted butter

Season the flour with salt and pepper in a bowl, and season the chicken on all sides with salt and pepper.  Dredge the chicken in the seasoned flour, shaking off any excess.
Heat the oil in a large pan, and cook the chicken, stirring occasionally, until well browned.  Add the garlic and sesame seeds, and some salt, and cook for about 30 seconds.
Add 1/2 c water to deglaze the pan, then simmer until the liquid has reduced by half.  Add the orange zest and juice and red pepper flakes, then cook for another minute.  Add the peas, cover the pot, and cook until slightly tender, about one more minute.
Add the butter to the pan, taste and adjust the seasoning, then serve.

Michael Symon's Chicken with Mozzarella Salad

I wasn't going to post this, because it's so easy and similar to many things we've had before, but this was super great, the boys gave it perfect 10 and Aaron and I gave it a 9.  This tastes like summer on a plate, and it is super healthy, only 416 calories the way I make it.  This is another Michael Symon hit, from his 5 in 5 cookbook, and again, it's easy and delicious.  Here's what to do:

1/2 c plain dry bread crumbs
seasonings to taste
1 1/2 lbs chicken tenders
seasoned butter (garlic butter, etc.)
1/4 c balsamic vinegar
1/4 c olive oil
2 large tomatoes, chopped
1/2 lb fresh Mozzarella cheese, diced
1/2 c torn fresh basil, chopped

Dip the chicken in seasoned bread crumbs.  Melt the flavored butter in a large skillet, and brown the chicken on both sides.  While the chicken is cooking, mix together the olive oil, vinegar, and salt and pepper to taste.  Toss the tomatoes, cheese and basil together with the olive oil mixture, then serve over the chicken.  Serve and enjoy :)

Michael Symon's Chicken Mozzarella and Basil Sandwiches

This is really just a fried chicken sandwich, but since that is something that is loved around here, I'm sure you can imagine it was a hit.  We all gave this a 9, and although it was a calorie bomb, it was great.  I found this in Michael Symon's 5 in 5, and each sandwich was 823 calories for 6 sandwiches because we used two slices of garlic bread for the bread, but it will be less if you use less calorific bread.  Anyway, this was a hit, and easy to make, so here's what I did:

1/4 c flour
salt and pepper
1 egg
1/2 c dry bread crumbs
1/2 c Parmesan cheese
1 1/2 lbs chicken tenders
1/2 c olive oil
1/2 lb fresh mozzarella cheese cut into slices
12 slices garlic bread
1/2 c fresh basil leaves
1 tomato, sliced

Pour the flour in a bowl and season it well with salt and pepper.  In another bowl, beat the eggs, and in a third shallow bowl, mix the bread crumbs, Parmesan, and season it well with salt and pepper.  Heat a large skillet over medium-high heat.  Season both sides of the chicken with salt and pepper, and then dredge each piece in the three bowls in order, flour, eggs, then bread crumbs.  Pour the oil into the pan, and then place the chicken in the oil.  Cook until browned well on both sides, and cooked through.  Place the mozzarella on top of the chicken slices, place on the bread and top with basil and tomato, then top with the last piece of bread.  Serve.

Michael Symon's Angel Hair With Tomatoes and Garlic

So this was so satisfying, even though it wasn't the most amazing thing ever, it just really hit the spot for us.  My Noah bought me Michael Symon's 5 in 5 cookbook for my birthday, and this is the first recipe we tried.  Although this does take longer than five minutes, it isn't that much more than that, and this is great to have on a busy night.  I added some chicken cooked in pesto to the top, because we can't have meatless meals around here :).  Each serving was 565, and we all gave this a 9.  Here's what to do:

1 bottle pesto
1-2 lbs chicken breasts

1 lb angel hair pasta
3 T olive oil
3 garlic cloves, sliced
28 oz canned crushed tomatoes
1 t red pepper flakes (can use as much as 1 T)
1 T unsalted butter
1/4 c flat leaf parsley, chopped
1/2 c Parmesan cheese

Preheat the oven to 350.  Cover the chicken with pesto, then cook in the oven for around an hour, depending on the amount of chicken.
About 15 minutes before chicken is done, boil some water, salt it well and cook the pasta to al dente. While this is boiling, heat the olive oil, garlic, and a pinch of salt over low heat.  Add in the tomatoes and red pepper flakes, increase the heat to medium-high, and cook for two minutes.  Add the pasta to the pan, stirring the noodles into the sauce, and add some pasta water if necessary.  Remove from the heat, add in the butter, parsley, and cheese, and serve with the chicken.

Crockpot Indian Chicken and Lentils

I made this recipe from Best Ever Indian Cookbook, a cookbook I received a while ago, and just haven't had the chance to dive into.  I wanted something easy while my parents were here, but they enjoy different kinds of food from us, and so I knew this would hit the spot with them.  They gave this a 9, and we gave it an 8.  This is very low in calories, about 200 calories per serving, and this made us about 16 or more servings.  This is known as Chicken Dhansak, but I made some changes from the cookbook, so it isn't really authentic :).  This is also better the second day, like most crock pot meals.  Here is what I did.

about 1 c green lentils
2-4 c chicken broth
2 t ground cumin
1 t curry powder
1 onion finely chopped
1 t ginger
1/2 jalapeno, seeds and ribs removed, chopped
1 t coriander
salt
1/4 t chili powder
14 oz canned diced tomatoes
1-2 lbs chicken breasts
cilantro, chopped
1 t garam masala

In a large crockpot, place the lentils, broth, cumin, curry powder, ginger, onion, jalapeno, coriander, chili powder, tomatoes, chicken and salt.  Cook on low all day long, then right before serving, add cilantro and garam masala.  Take out the chicken, chop it up, then return it to the crock and stir together.  Serve with rice.

Cook's Illustrated's Chicken with 40 Cloves of Garlic

This is another Cook's Illustrated winner, we love this recipe so much.  If it weren't bone in chicken, it would receive a perfect 10 from all of us, but only the boys give it a perfect 10, Aaron and I give it a 9.  This is not a difficult recipe to make, but it does take a little time.  Each serving is about 185 calories per piece of chicken, but that is an average, so a little less or more depending on how big your chicken is and what piece you eat.  Anyway, this is such a great chicken dish, so flavorful and moist.  Here's what to do:

4 lbs of bone in skin on chicken pieces
1/4 c table salt
pepper
3 medium heads garlic, cloves separated but unpeeled
2 medium shallots, peeled and quartered
1 T olive oil
salt
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 1/2 c chicken broth
2 T unsalted butter

Preheat the oven to 400.  Dissolve the 1/4 c salt in 2 quarts cold water, and brine the chicken for 30 minutes.  Rinse the chicken pieces and pat dry, then season with pepper.
Toss the garlic and shallots with 2 t of the olive oil and salt and pepper and place in a 9 inch pie plate.  Cover with foil and roast until softened, about 30 minutes (or more), shaking the pan after 15 minutes.  Stir, and roast uncovered for another 10 minutes.  Remove the garlic from the oven and increase the oven to 450.
Heat the remaining 1 t of olive oil in a heavy bottomed skillet over medium-high heat, and brown the chicken pieces skin side down.  Brown on both sides, then remove the chicken to a plate.  Discard the fat.  Add the chicken broth and herbs, scraping the brown bits from the pan.  Add the garlic/shallot mixture to the pan, then nestle the chicken skin side up in the pan.
Bake the chicken until the breast registers 160, and the thigh reaches 170 degrees.  When chicken is cooked, remove the pan, and remove 12 garlic cloves to press through a fine mesh sieve.  Transfer the rest of the garlic, the shallots, and the chicken to a serving plate.  Push the garlic through the sieve into the pan juices, bring the liquid to a simmer, then adjust seasoning to taste.  After thickened slightly and seasoned, remove from heat and whisk in the butter.  Serve with the chicken.

Homemade Chicken Nuggets

So these were a hit in our family.  For science, the boys had to make a week's menu of meals, figure out the nutritional information, and make the shopping list with me.  They also had to help me make the food.  This was one of Noah's choices, and our family was nuts about them.  These are the best chicken nuggets we have ever had, and everyone gave these a perfect 10 except for Owen, he gave them a 9 because he said they were too crispy.  Anyway, it's hard to go wrong with deep fried chicken :).  I don't have calorie information about these, because I didn't really measure anything, but here's what I did:

2 lbs chicken breasts, cut into bite size cubes and seasoned

flour
salt
garlic salt
pepper
onion powder

3 eggs
buttermilk

Parmesan herb bread crumbs
plain bread crumbs
1/2 t baking soda

Heat a large pot of oil to about 350 degrees.  Mix together the flour, salt, garlic salt, pepper, and onion powder.  In another bowl, beat together the eggs and buttermilk.  In a third bowl, mix together the bread crumbs and baking soda.  Coat the chicken in flour, then in the buttermilk mixture, then in the bread crumbs.  Fry the chicken in batches, making sure the chicken is golden brown on all sides.  Drain on a paper towel lined plate, then serve.

Easy peasy lemon squeezy, and totally delicious!

Michael Symon's Barbecue Chicken Thighs

This received a 9 from us, it was really delicious, that Michael Symon knows what he is doing.  We found this recipe in his Carnivore cookbook, and it was great.  We had chicken thighs, and each thigh was 226 calories.  This wasn't a lot of cook time or prep time, which is nice, but since I broiled it rather than grilled it as the recipe called, this took a little more time to cook than it might with a grill.  This is the easy recipe:

1/4 c olive oil
juice of one lime
1 garlic clove, minced
1 jalapeno, seeds and ribs removed, chopped
salt
pepper
10 chicken thighs
3/4 c barbecue sauce (I used Michael Symon's barbecue sauce recipe from the same cookbook, use your favorite)
Corn Salad

Mix together the olive oil, the lime juice, the garlic, jalapeno, and salt and pepper.  Add the chicken and marinate for a few hours.  Season the chicken well with salt and pepper, then brown in a pan on one side.  Flip the chicken, and brush with the barbecue sauce.  Flip again, then brush again.  Place under a broiler, and continue brushing and flipping for a few minutes.  Serve when chicken is cooked through.

This had great flavor, and like I said, it isn't very hard.  We really enjoyed it.

Yammie's Noshery Chipotle Chicken Bacon Tacos

So although the boys didn't love these, they only gave them an 8 because of the spice, Aaron and I loved these.  We gave them a 9, and they are so great.  As you can see from the picture, we didn't use flat bread the way the recipe suggested, we just used tortillas, and I made my guacamole the way I like to rather than following the recipe.  Otherwise I followed this recipe exactly.  Each taco was kind of high in calories, about 490 a taco, but they were worth it.  Try this, it's so good!

Flour 2's Chipotle Chicken Stew

I found this recipe for soup in Flour 2, the second cookbook from JoAnn Chang, and these are more savory dishes, so fun to try new things!  I didn't follow the recipe super closely, I love making soup in the crockpot, and that is what I did for this recipe.  We gave it an 8, it was hearty and filling, and I especially liked the smoky, spicy flavor from the chipotle pepper.  Each serving was only 276 calories, and we made 8 servings, which is the portion shown above.
Here's what I did:

2 14.5 oz cans black beans
1 onion, chopped
2 carrots, chopped
3 garlic cloves, minced
1 1/2 lb boneless skinless chicken thighs
1 canned chipotle pepper, seeded and minced (if you want more spice, don't completely remove all the seeds)
1/2 t ground cumin
1 14.5 oz can crushed tomatoes with juice
salt
1/2 c uncooked rice
shaved zucchini, about 1/2 c
2 t oregano
1/2 c cilantro, chopped
juice from one lime

Place the beans, onion, carrots, garlic, chipotle pepper, cumin, tomatoes, zucchini, and oregano in the crockpot.  Salt the chicken well, then add the chicken.  Cook for 6-8 hours on low, then add in the rice.  Cook for an hour on high, checking to make sure the rice gets done before serving, then add in the cilantro and lime juice and serve.

Easy and delicious!

Michael Symon's Marinated Chicken Tenders and Feta and Cucumber Salad

So this was a hit at our house.  I didn't like either of these recipes as well by themselves, but together these were awesome.  I didn't just come up with this pairing on my own, Michael Symon made this suggestion, and I'm so glad I followed it.  We made some changes to the chicken, so I will post what I did.  This is a 30 minute dinner, and Owen, Aaron and I all gave it a 9, while Noah gave it an 8 because it was too spicy for him.

The calories for this are super duper low, for the serving pictured above, the calories are only 275, and that just makes life easy :).  

Marinated Chicken Tenders

1 1/4 lb chicken tenders

salt

1 c Greek yogurt

3 garlic cloves, minced

Grated zest and juice of 1 tangelo

1 T coriander

2 t cumin

2 t paprika

2 t chipotle powder (here's where the spice is, cut back if you want a little less spice)
1 c chopped parsley

Rinse, dry and salt the chicken thoroughly.  

In a gallon bag, mix together all the rest of the ingredients, salting more if desired.  Throw in the chicken, and shake it/mix it well to distribute the ingredients.  Marinate for about 4 hours.

Spray a large skillet with non-stick spray (I used olive oil spray), remove the chicken from the marinade, and cook for about 3 minutes per side.  Serve with the cucumber feta salad.

Cucumber Feta Salad

3 cucumbers

salt

1 garlic clove, minced

1 shallot, minced

1 jalapeno, seeded and minced

2 T fresh oregano leaves

Grated zest and juice of 2 lemons

1/4 c olive oil

6 oz crumbled feta cheese

Slice the cucumbers as thinly as possible (wishing for a mandoline here :)).  Toss the cucumbers with a large amount of salt and let them sit in a colander.  (I underdid the salt, don't make the same mistake :))

Whisk together the garlic, shallot, jalapeno, oregano, salt, lemon zest and juice, and then add in the olive oil.  Drain off and discard any water that the cucumbers have released.  Add the dressing and toss to combines.  Just before serving, add the feta.  Serve with the chicken.

Yummy!!!

Chinese Take-Out's Cashew Chicken

This was such a tasty dinner, and like all the recipes in Chinese Take Out, super easy, taking only about 30 minutes to complete.  The boys and I gave this a perfect 10, and Aaron gave this a 9 because although he loved the flavor and the cashews, he said he wanted more flavor.  I used chicken thighs in this, and I love how great the flavor is with thighs.  Without rice, each serving is 225 calories, when you divide it into six.

1 T soy sauce
1 T mirin
1 t cornstarch
1 lb chicken thighs, chopped into bite size pieces

2 T soy sauce
1 T mirin
1 T oyster sauce
2 t sesame chili oil

2 T vegetable oil
2 garlic cloves, minced
1 onion, chopped
1/2 jalapeno, chopped
1/2 c salted, roasted cashews

Marinate the chicken in the first three ingredients.  Set the chicken aside for 10-15 minutes.
Whisk together the soy sauce, mirin, oyster sauce and sesame chili oil, and set aside.
Heat a skillet over medium-high heat, then add the oil and swirl.  Add the garlic and stir fry about 20 seconds.  Add in the chicken, cook about 2 minutes, then add in the onions and jalapeno.  Cook for another 1-2 minutes.  Pour in the sauce and stir to coat the chicken.  Allow the sauce to warm and thicken, then add in the cashews and serve.

Chinese Take-Out's Orange Chicken

This was a great recipe!  While I don't love frying, this was really good, and worth the deep fryer time :).  Even with the marinating and the deep frying, this didn't take more than about 30 minutes, so a quick dinner that is also delicious.  Each serving, and we split it into 6, was 542, so high in calories, but since that is including a cup of oil, I don't know how accurate my calculations are.  We all gave this a 9, so winner!  Here's what I did

1 T soy sauce
1 T mirin
2 egg whites

1 lb chicken thighs, cut into 1 inch cubes

1/3 c orange juice
1/4 c chicken stock
1 T cider vinegar
1 1/2 T soy sauce
1 t sesame chili oil
2 T light brown sugar
1 t grated fresh orange peel

Frying oil

1 t oil
1 garlic clove
1 t cornstarch dissolved in 1 T water

1 c cornstarch

Marinate the chicken:  Combine the soy sauce, mirin, and egg whites.  Add the chicken, and stir gently to coat.  Let stand at room temperature for 10 minutes.

Prepare the sauce:  Combine the orange juice, chicken stock, cider vinegar, soy sauce, sesame chili oil, brown sugar, and orange zest.  Set aside.

Heat the 1 t oil in a pan and saute the garlic until fragrant, about 1 minutes.  Add the reserved sauce and bring the mixture to a boil.  Reduce the heat to a simmer and allow the sauce to simmer until it is reduced by 3/4, about 15 minutes.  Stir in the slurry and let the sauce thicken.  Season with salt to taste.

Spread the 1 c of cornstarch on a plate, and cover each chicken chunk with the corn starch, shaking off the excess.  Fry until lightly golden brown, then remove the chicken to a paper towel lined plate.  Add the chicken to the orange sauce and mix until well coated.

We served ours with rice, and we loved it :)