Judy's Orange Chicken- Gave to the Crave

Craving no more--Judy's Orange Chicken

For a few weeks now I have been craving orange chicken.  Finally I gave in to the crave & made orange chicken for dinner.   It was so wonderful so of course I had to share pics, then folks started wanting my recipe.   Luckily it had not been too long a time span and I was able to write it down and decided to share it here & pin.  One person has already made the recipe and as they said..."too delicious!!"  

Judy's Orange Chicken-

Marinade-

meyer lemon juice (juice of 2-3 lemons)

salt

2 tsp tumeric

3 tsp red pepper flakes.

Place in a ziplock with chicken and mix till well coated, let sit in fridge an hour or 2....then let set at room temp about 30 min b4 cooking.

Ingred--

Veggies-

2 julienne carrots

½ red pepper julienne

½ orange pepper julienne

3 green onions chopped (whites & greens)

hand full of snow peas

cilantro

Sauce-

1 ½ cup chicken stock (½ cup aside to deglaze)

1/3 c. orange marmalade

1-2 heaping tsp chopped garlic

1-2 tsp. Chili pepper paste (or flakes) more or less for heat preference.

½ tsp grated ginger

2 Tbsp. soy sauce

1 tsp. fish sauce

several shakes rice vinegar

2/tbsp. Corn starch

Mix together all sauce ingredients (except ½ cup of the chicken stock) and sit both aside

In dutch oven or large skillet....on med heat cook the chicken till just barely done( I use tenderloins and cook about 4 min on each side) remove from pan.

Turning the heat up on med high Pour in ½ cup chicken stock to deglaze the pan...add in carrots and let those cook for about 1-2 min then add in peppers and cook a couple more minutes, add snow peas & ½ the chopped onion & rest of the sauce mix and stir well then add the chicken back into the pot turn the heat down low stir go coat the chicken, cover & let cook on low about 6-8 min for sauce to set.

Serve over cooked rice top with chopped green onion & cilantro.