Wednesday, April 7, 2010

Details Details

I haven't cooked in a while, it's been really busy this Easter season with a lot of evenings being worked, so I was excited to try a new recipe last night for dinner. I can't even believe I'm saying I was "excited" to cook. But part of the reason is because I signed up for The Daily Dish from and I've been waiting to try an Orange chicken recipe.

Orange Chicken
-1 Cup Orange Juice
-1 Tablespoon soy sauce
-1 (1ounce) envelope dry onion soup mix
-1/2 teaspoon garlic powder
-1/2 teaspoon sugar
-Chicken breaks, thighs, with bone or boneless

Combine your mix in a large bowl and marinate your chicken for about an hour. I used 3 chicken breasts. I actually doubled the recipe because I wanted enough to use as a sauce over rice (but I didn't have to double with only 3 chicken breasts). It was in the doubling that I ran into my problem. There is always a problem. Thankfully it is usually minor enough where I don't even realize it until I'm writing about it. I actually haven't made an inedible dinner on this new cooking kick either, so far so good! I realized my mistake this morning while I was in the in between state of consciousness and sleep: I forgot to double the onion soup mix. This mistake resulted in very orange chicken.
Like I said, I didn't realize at first that I had messed up, and Bradley and I really liked it. It was very oriental tasting. We love Asian food so we liked it, but I think the orange taste was suppose to be more subtle. :-)

After marinating the chicken for about an hour pour into a glass baking dish. Bake uncovered at 350 degrees for 30-45 minutes or until chicken is done. If you bake chicken with bone add about 30 minutes to your bake time.

Serve over rice.


  1. Oh please tell me you made the masks? And please tell me you're wearing it on Monday? :)

  2. hahaha! Don't you love them! I'll bring them for me and you to wear! No, I didn't make them, I could though! :)