I love really love to travel. My husband does some traveling for work and sometimes I get to go with him. (Woohoo!) We’ve been some really fun places like Chicago and Dallas and Washington D.C. and some…. not-as-fun places… like some tiny town outside of Boise Idaho in the depths of winter. We are taking a trip back to D.C. in March and it just hit me today that it’s only a week away because…. it’s MARCH!. Wha>!>? Sorta creeped up on me. I’m seriously so dang stoked for this trip. But…. I’m a little stressed! We are gonna be gone for two whole weeks and that’s a long time to be away from your stove. Two weeks of no cooking. This hasn’t happened since…. before Creme de la Crumb even existed. Woah. I think I’m going to go into withdrawals. Just be prepared for that.
P.S. don’t worry, I’ve got lots of recipes to share with you while I’m in D.C. even though I won’t be cooking there. Annnnnd I’ll probably bore you to death with some D.C. photography love.
I love meals like this Orange Teriyaki Chicken that require minimal prep and I can get on the table in less than 30 minutes. Can you believe that?? This dish only takes 30 minutes! In other words: you need to make it. A few months ago I made Orange Teriyaki Salmon (click HERE for that recipe!) and I loved the sauce so much that I had to bring back a similar version in this Orange Teriyaki Chicken. A little sweet, a touch of tang, a bit of saltiness. Sooooo finger-lickin good. Easy, delicious, quick as a whip… what more can you ask for?
- 2-3 boneless skinless chicken breasts, chopped
- ½ teaspoon each salt, pepper, and garlic powder
- 1 medium zucchini, peeled and chopped
- 1 large carrot, thinly sliced
- 1 red pepper, chopped
- 1 green pepper, chopped
- optional: cooked white or brown rice
- zest and juice of one medium-large orange
- ⅓ cup sugar
- ¼ cup soy sauce
- ¼ cup rice vinegar
- ½ teaspoon sesame oil
- 2 teaspoons minced garlic
- 1½ tablespoons honey
- 1 tablespoon corn starch
- 2 tablespoons cold water
- Season chicken with salt, pepper, and garlic powder. Add chicken and veggies to a large pan or non stick skillet and cook over medium heat 8-12 minutes, stirring throughout til chicken is cooked through.
- In a medium bowl whisk together all sauce ingredients. Pour over chicken and veggies, and bring sauce to a boil. Whisk together cold water and corn starch. Pour cornstarch slurry into pan. Stir until sauce thickens. Serve warm with rice and garnish with green onions if desired.
If you liked this you’ll LOVE…
What a great combination! This sounds delicious! I kind of want it for breakfast now!
I love orange chicken and will definitely be making this! Beautiful pictures!
This looks really delicious!
Why did you peel the zucchini? I have never heard of doing that ever and the skin is quite tender and thin so I’m confused as to why you did it. I’m just curious and would like to know the reasoning behind that.
Hi Elizabeth, In certain recipes I prefer the zucchini peeled. In this recipe it is definitely fine to leave the skin on if you prefer. 🙂
I just made this for dinner, and it was absolutely fantastic!!
I made this for my boyfriend last weekend, and it was a huge hit! (and I might add he’s quite the critic). So delicious and flavorful, and a great substitute for Chinese when you’re craving it, that won’t make you feel gross 🙂
Fixed this for dinner tonight. The husband said it looked and tasted like I had gotten take-out. We will definitely be having this again! I used a slightly different combination of vegetables, but the sauce is what makes this dish. Thanks for this yummy addition to my recipe file. I also really love your beautiful pictures. You have a very good eye for detail.
Hi Lorie! Isn’t it easy?? It’s hard to justify actually buying take out when you can make this at home and it’s better! Thanks for taking a second to let me know how much you enjoyed this, made my day! 🙂