I’ll confess: I ate tonight’s dinner solo as the kids had their fill of pizza and cupcakes at a friend’s birthday party. They did each take a taste, though, just so I could verify that it was kid-approved. We all loved it and it was so easy I’ll definitely be making it again.
A couple of months ago I posted a recipe for Crock Pot Cashew Chicken; if you and your family enjoy Asian flavors, you’ll love this take on another popular (but rather unhealthy) Americanized Chinese dish. Orange chicken from a restaurant is usually deep-fried and tossed in a sauce that is loaded with sugar and sodium. This version even more flavorful without all of the bad stuff.
I found the recipe on Health-Bent a few weeks ago, and the photo inspired instantaneous mouth-watering. I was pretty pleased when my own stab at it turned out pretty darned photogenic as well!
I made the recipe as written, but stirred some raw walnut pieces in with the chicken and sauce. If I had served it to the kids I would have likely made some brown rice to go with it, but I just ate mine on a bed of baby spinach. I did include the spicy sriracha, but also wound up balancing out the tang of my oranges with about a tbs. of palm sugar. The recipe points out you might need to tweak the sweetness based on how “orange-y” your oranges are