This is a great example of a) reasons to marinate the heck out of your chicken and b) ways to sneak in an extra serving of fruit.
Orange Chicken recipe (exact proportions to come, but here's the general idea)
Marinate chicken pieces in 2 parts soy sauce, 1 part sesame oil, 1 part rice vinegar, (about 1/3 c and scant 1/4 c each), 2-3 crushed cloves garlic, 1 tsp ginger, 1 tsp red chili flakes and the juice of 3 oranges.
About 30 mins before cooking, mix 2-3 TBS corn starch in with the chicken marinade.
Drain the chicken over a saucepan, collecting all of the marinade.
Add to the saucepan similar proportions of soy sauce, sesame oil and vinegar, 3 TBS brown sugar and juice of another orange (or two). Heat 5-8 mins until sauce thickens and reduces by about half.
Reduce heat of the wok and mix in the sauce.
Serve with rice or noodles and a vegetable side (I did steamed snap peas with salt, pepper and sesame oil)
Another side project I was up to last weekend was making a big batch of chicken stock for some chicken soup while I was sick with a cold.
Stock is another one of those great things to keep on hand - and now that I've got a real freezer, making big batches is perfect.
First, pull as much meat from two store-bought chickens (you could - of course, roast your own chickens, but hey -- I was sick!!).
Next, toss the bones and skin into a stock pot. I also had a wilting bunch of parsley I tied up and threw in.
Put a lid on it, and simmer away. I also added some season salt and a few cloves of garlic for added flavor. Others traditionally use a bay leaf, I think.
After an hour or two or three (or in my case, whenever you wake up from your sick kid nap), strain your stock, freeze half, and enjoy. It's silkier, thicker and more complexly flavored than anything you can buy in a carton or can at the store.
Dreaming? of trying popovers this weekend! Can't wait.