Last night I treated Daniel to Texas Road House for his birthday so tonight I told him that I would cook him anything he wanted. After a little discussion we decided on orange chicken. I have made this before, but this time I decided to do a little experimenting and to add vegetables since I had just bought a bunch from Kroger; I’m trying to turn over a new leaf if you will. (Side note, I’ve always loved vegetables, but I haven’t been eating them like I should). Anyway, I also really wanted to use the ground ginger that I bought since I have never cooked with it before, and have found over the last couple of years that I really love ginger.
I found the basis of this recipe as ‘easiest orange chicken ever’ on Pinterest. Like I said, I had made it before, but the recipe is designed for a crockpot. Well, I didn’t have time to let the chicken cook for that long, so I just stuck it in the oven.
The original recipe calls for
¾ C Sweet Baby Rays BBQ sauce
¾ C Sweet Orange Marmalade (Smuckers)
2 T Soy sauce
However, I didn’t actually measure anything I put into it. I did end up using the whole jar of marmalade. I just put the BBQ sauce until I felt it was right and the same with the soy sauce, both straight from the bottle. I guess if you’ve cooked for a long time or enjoy cooking if you know what I mean. (Click the picture for the original recipe).
I also added to the sauce:
Texas Pete’s Sriracha
Red pepper flakes
After I diced the chicken, I mixed it all together and put it in a baking dish to bake at 350 for about 30 minutes.
In the meantime, I decided to sauté some vegetables:
Red bell pepper
French green beans
I sautéed these together with a little bit of garlic salt, pepper, and ginger, in olive oil until they were cooked to my liking. Honestly, I sautéed them until I got bored. I’m pickiest with how I like my mushrooms cooked, so I used those as my guide. Once those were done I called it quits on the sautéing and started cooking the rice.
Once everything was done I put the chicken with sauce on top of the rice and topped it all with the vegetables.
IT WAS DELICIOUS!
Once Daniel and I got married I bought a journal that I will write down all of our favorite recipes in as a keep sake, but also as a way to remember all the recipes we make. WE LOVE FOOD! Apparently I had written it down the first time I made it, but I started a whole new entry with just this recipe alone.
All of that being said here are a couple of notes that I made while trying this out:
⁃ I left the chicken in the oven until the vegetables were done sautéing, but I turned the oven off. (Make sure the chicken juices run clear)
⁃ It was really runny. I’m sure you could adjust the recipe to your preference, but personally I’m a sauce girl so having the extra sauce for the rice to absorb was great for me. (Add more chicken than I did or use less marmalade, bbq sauce, or soy sauce)
⁃ Use plain rice. The plain (white) rice really complemented the dish rather than taking away like a favored rice would. Then again, you do what works for you.
⁃ Taking a shot of gin after eating this (and adding a ton of sriracha like I did) is a bad idea. It magnifies the heat.
I know this recipe is unconventional, but I hope you can follow it. Maybe one day I’ll, write it down properly. If you try it please let me know, I’d love to see it!
Hi! My name is Samantha and I live in Houston, Texas. I am married to my best friend, Daniel, and we have two cats, Jack and Belle. This blog will chronicle our adventures as newlyweds and moving away from our small Texas town.