Trying new recipes: Orange-Lemon Chicken

A few months ago, my mom and I were discussing one of our new favorite movies, 

Julie and Julia. 

#1. How fun would it have been to be trying out a new recipe every day!?  We both love to cook--and my mom is a Super Oberg cook--but we tend to do a lot of "home country cookin'" (like beef stew, chicken and noodles, wheat bread, biscuits and gravy, etc).

#2. How awesome it is that Julie's blog was published into a book and is now a movie!?! 

#3. We kind of wish we were Julie for both #1 and #2.....while the likelihood of #2 happening is very slim, we could still have fun with trying new recipes.

We aren't as motivated as Julie was, so we decided that we were going to start trying one new recipe a week.

It has been so fun!  

Some of my mom's new recipes have included French bread and French dip sandwiches.

And some of my new recipes have included cheesecake, cheddar-encrusted tilapia, and chicken tikka masala. 

A recent favorite that I tried is Orange-Lemon Chicken. 

It comes from a stir-fry recipe book that my Grannie gave to me at my bridal shower 

and it ended up being so yummy, that I thought I would share:

What you'll need:

4 boneless, skinless chicken breasts cut into strips

4 Tbsp vegetable oil

4 tsp finely chopped, peeled ginger

4-6 cloves minced garlic (how garlic-y do you like your meal?)

2 Tbsp cornstarch dissolved into 2 Tbsp water

2 Tbsp finely shredded lemon zest

2 Tbsp finely shredded orange zest

1 c. fresh lemon juice

1 c. fresh orange juice

4 Tbsp sugar

4 Tbsp soy sauce

2 Tbsp coconut oil

1/2 c. thinly sliced green onion

1. In a saucepan, bring water to a boil and immerse the chicken strips in it for 2 minutes.  Strain the water out and place chicken to the side. (Supposedly, blanching the chicken like this is what gives it a "velvety" texture!?)

2. Coat the bottom of a frying pan with vegetable oil and place over med-high heat.  Once frying pan is hot, add ginger and garlic and stir and toss for 30 seconds. 

3. Quickly add the cornstarch mixture and stir in the lemon and orange zests and juices, sugar, soy sauce, coconut oil, and half of the green onions; bring to a boil.  Cook until slightly thickened, 1-2 minutes.

4. Add the chicken strips to the sauce and simmer until cooked through (about 3 minutes longer). 

5.  Serve over rice and garnish with remaining green onion. 

PS Even Kenadie enjoyed this meal (minus the onion)...and she has somewhat of a picky palate!