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There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.
Today: Put down the takeout menu and open your pantry -- this sweet and spicy stir-fry will rescue your weeknight dinner.
You know the drill: You get home from work, tired, hungry, and sure that you're in the mood for anything but what's in your refrigerator. You peruse a few takeout menus, pick up the phone, and dial. A few hours later, the food is gone, the trash is full, and you're still hungry. Even if you manage to salvage what looks like a reusable container, it will probably warp in the dishwasher.
So open up your pantry (and your eyes) and see the light -- there's a world of possibility inside, including this Spicy Orange-Ginger Chicken. Here's why you should be making this takeout-inspired dinner at home tonight:
- Stir-fry is almost always the answer to "What can I make with this?" You probably have most of the ingredients on hand for this sweet and spicy chicken.
- It's layered with bright flavors, comes together in no time, and costs much less than delivery. Plus, you don't have to answer the door, scramble for tip money, or put on shoes.
- Eat it over a bed of rice, quinoa, or whatever grain you can find and soak up every drop of the fresh, tangy, citrus-laden sauce. It will taste like comfort and pride and accomplishment.
- You can save time, hunger pains, and any excuse not to cook dinner by making the marinade in advance. Win, win, win.
Bid adieu to your favorite delivery man -- this recipe has officially broken the cycle.
1 1/4 cups orange juice (preferably fresh)
1/4 cup low-sodium soy sauce
3 tablespoons grated fresh ginger
2 tablespoons minced fresh garlic
2 tablespoons olive oil, divided
2 tablespoons sriracha (or more to taste)
1 1/2 tablespoons rice vinegar
2 teaspoons light brown sugar
2 teaspoons orange zest
1/4 teaspoon ground white pepper
1 1/4 pounds boneless, skinless chicken breasts, cut into thin strips
1 tablespoon cornstarch
Brown rice, white rice, or quinoa for serving
1/4 cup sliced green onions
Photo by Mark Weinberg