Orange Chicken

This orange chicken is amazing.  I can't even begin to express how amazing it is. There is a secret, well not exactly a secret, but a special ingredient that takes it from good to WOW.  Want to know what that special ingredient is?  It's coconut oil.  Now you don't have to use coconut oil, you can use whatever oil you like. But take my word for it, if you want the WOW factor use coconut oil.  

Coconut oil gives this stir fry a delicious depth of flavor.  It creates a layer of flavors where the orange sauce and the coconut oil combine to make culinary magic.  

Looking at these pictures, I wish I still had some leftovers, but I enjoyed the last of it for lunch. 

Good thing it is really easy to make because my family loves orange chicken. Whip up a quick sauce, chop some chicken and veggies, then stir fry.  Simple, easy, and delicious.

---

Orange Chicken
 
3 T. oil (Coconut oil makes this dish amazingly flavorful)
4 boneless chicken breasts or 5-6 thighs, cut up
1 sweet onion, cut into wedges
1-2 cups baby carrots, sliced lengthwise
1 cup orange juice
1 ½  Tbsp. soy sauce
½ tsp. salt
3 cloves garlic, minced
1 Tbsp. brown sugar
1 Tbsp. cornstarch
8 oz. fresh mushrooms, sliced
fresh ground pepper (optional)
Hot cooked rice or noodles
 
​
1.  Combine orange juice, soy sauce, salt, garlic, brown sugar and cornstarch.  Set aside. 
 
2.  Heat oil in a large skillet or wok.  Then add chicken, onion, and carrots.  Cook for a few minutes, then add the mushrooms.  Continue cooking, stirring frequently until chicken is cooked through.  Add some freshly ground pepper while cooking if you like.   
 
3.  Add sauce and cook until sauce thickens and begins to bubble.
 
4.  Serve over hot cooked rice or noodles.

---

Yum