Ms. Peachkins, who blogs over at The Peach Kitchen, with her blog post: St. Dalfour Fruit Conserves and a BIG Breakfast.
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The main ingredients for this week's dish is something that I almost always have around the house, but this is the first time that I got to cook them together: chicken and oranges. Yup, this week we had Orange Chicken. :)
This is the recipe that I followed: Asian Orange Chicken (click here to go to the site), with loads of "revisions" on my part. :D
**Obviously, I didn't use chicken breasts and instead of coating them in flour and frying them, I cooked them first in the marinade (I wanted to be sure that my chickens were cooked through) for about 30minutes before the frying process. I reduced the remaining liquid a bit then added the cornstarch and water mixture to thicken it. Drizzled the finished sauce on to the fried chicken.
**I also used 1/2 cup orange juice (instead of 2tbsp) and 1/4 cup calamansi juice (instead of lemon).
I was surprised that it did taste like it was supposed to; yes, I was expecting the recipe to be a failure but I was happy that I was wrong! lol. Even my sons liked it. :)
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